These are best on the day they are made, but they freeze beautifully if you can't eat them all up right away. A deep fryer is recommended or alternately, at least, a thermometer so you can monitor oil temperature to ensure good results.
1 1/2Tbspactive dry or instant yeast
2 tspwhite sugar
2cups bread flourplus more, as needed (can use all purpose flour. See Note 1)
1/4tspmace(can substitute nutmeg)
2Tbspshortening or lard(can use vegetable oil. See Note 2)
For the apples:
2medium tart applespeeled, cored and chopped into 1/2-inch pieces *see Note 3
For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the warm water. Add the sugar, stir and let stand 5 minutes.
1 1/2 Tbsp active dry or instant yeast, 2 tsp white sugar, 1/2 cup warm water
Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, mace and salt. Set aside.
When yeast is ready, add the shortening, egg and vanilla and mix with the PADDLE attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. If dough is sticky, start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
*See the video above this Recipe Card for a complete demonstration of the following shaping and cutting process.
When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle all the cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap or a clean tea towel and set-aside to rise until doubled again, about 30-45 minutes (approximately. Will vary depending on room temperature. The fritters should double in size and look puffy).
When the fritters are almost risen, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.
In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. (You don't want any lumps :) Cover with plastic wrap and set aside until needed.
When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly or likewise, if they seem to be taking too long to brown, raise the temperature slightly). Remove to a cooling rack placed over a baking sheet. If there are any loose apples in the frying oil, scoop out between batches so you don't have any apple pieces burning in the oil and causing bitter flavours.
1/4 tsp baking powder
While the fritters are still quite warm (as soon as they are cool enough to handle), dip into prepared glaze and return to cooling rack to cool completely. *Stir the glaze mixture regularly during the process, to keep it nice and smooth.
Bread flour is recommended for best texture, but if you don't have bread flour, you can use all purpose flour. You will probably find you need to use a bit more all-purpose flour to get that smooth, moist dough.
Solid shortening or lard is recommended for best texture, but if you don't have any on hand, you can use an equal amount of vegetable oil.
Tart apples include Granny Smith, Pink Lady, Braeburn, Empire, Courtland or any other apple that you might use for an apple pie.
Nutritional information is for the fritter ingredients only and does not include the value of any cooking oil that may be absorbed by the fritters during the frying process. Obviously that adds something in terms of fat and calorie values beyond what is stated, but it is impossible to quantify here.Be sure to read the Ingredient and Cook's Notes above this Recipe Card, for more tips on making these fritters. You'll also find step-by-step photos, along with a short video that shows how to shape the fritters.