Apple Fritters

 

Apple Fritters
“I was going to make fritters today…” (hubby’s eyes light up)
“But I ran out of time”  (hubby appears devastated.)
I’ve been promising for over a year to make fritters for my doughnut loving hubby and finally got around to it.  I even made a double batch, making half for these apple fritters, and the other half into blackberry fritters, since the dough is the same.
I’m not sure why I put it off for so long, they really weren’t difficult once I simplified the recipe a bit.  Make them for the doughnut fan in your life and win a bazillion brownie points. 🙂 
Apple Fritters
APPLE FRITTERS
Makes 1 dozen

Step 1:
1 1/2 T active dry yeast
1/2 cup warm water
2 tsp sugar

Step 2:
1/4 cup sugar
1/4 tsp baking powder
1 tsp salt
1/4 tsp freshly grated nutmeg
2 1/4 cups flour

Step 3:
2 T shortening
1 egg
1/2 tsp vanilla

For the apples:
2 1/2 cups chopped apples (chopped at 1/2″)
1/4 cup sugar
2 tsp lemon juice
1 1/2 T cinnamon
1 T flour

For the glaze:
3 1/2 cups powdered sugar
1 1/2 tsp corn syrup
1/4 tsp salt
1/2 tsp vanilla
1/3 cup plus 1 T hot water, more if needed

Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
In another bowl, whisk together #2 ingredients, set aside.
Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
Add a third of the dry ingredients (from step #2), when blended in add another third.  Switch to dough hook and add the last third.
Knead for 2 minutes.  Dough with be smooth and slightly sticky.
Put dough in a lightly oiled bowl and cover with a tea towel.  Let rise 1 hour, or until doubled in size.
While dough is rising prepare the apples.  Heat the apples, sugar, and lemon juice in a skillet over medium high heat and cook 5-7 minutes, until liquid has evaporated and apples are softened.  Set aside to cool.
Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
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Spread apples on half of square, then sprinkle with cinnamon and flour.

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Fold dough over to seal in apples.

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Using a bench scraper or knife, cut into 1/2 inch strips.

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Now cut the other direction, making 1/2 inch squares.

 

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Scoop and rearrange the dough.

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Cut again in both directions.

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Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.

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Lightly coat log in flour.

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Slice log into 12 equal pieces.

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Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
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Fry over medium heat in at least 2″ of oil.  Place on a wire rack set over a cookie sheet.
Make the glaze:  Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
Dip one side of fritters into glaze and place back on wire rack for excess to drip off.  Let glaze harden for about 10-15 minutes.

Recipe adapted from Top Pot Doughnuts

Apple Fritters

Ingredients

    Step 1:
  • 1 1/2 T active dry yeast
  • 1/2 cup warm water
  • 2 tsp sugar
    Step 2:
  • 1/4 cup sugar
  • 1/4 tsp baking powder
  • 1 tsp salt
  • 1/4 tsp freshly grated nutmeg
  • 2 1/4 cups flour
    Step 3:
  • 2 T shortening
  • 1 egg
  • 1/2 tsp vanilla
    For the apples:
  • 2 1/2 cups chopped apples (chopped at 1/2?)
  • 1/4 cup sugar
  • 2 tsp lemon juice
  • 1 1/2 T cinnamon
  • 1 T flour
    For the glaze:
  • 3 1/2 cups powdered sugar
  • 1 1/2 tsp corn syrup
  • 1/4 tsp salt
  • 1/2 tsp vanilla
  • 1/3 cup plus 1 T hot water, more if needed

Instructions

  • Place all of step #1 ingredients in a mixer bowl and let bloom for 5 minutes.
  • In another bowl, whisk together #2 ingredients, set aside.
  • Add #3 ingredients to the mixer bowl and using a paddle attachment, mix for a minute to break up the shortening.
  • Add a third of the dry ingredients (from step #2), when blended in add another third. Switch to dough hook and add the last third.
  • Knead for 2 minutes. Dough with be smooth and slightly sticky.
  • Put dough in a lightly oiled bowl and cover with a tea towel. Let rise 1 hour, or until doubled in size.
  • While dough is rising prepare the apples. Heat the apples, sugar, and lemon juice in a skillet over medium high heat and cook 5-7 minutes, until liquid has evaporated and apples are softened. Set aside to cool.
  • Roll dough into a 10 inch square on a lightly floured counter, about 1/2 inch thick.
  • Spread apples on half of square, then sprinkle with cinnamon and flour.
  • Fold dough over to seal in apples.
  • Using a bench scraper or knife, cut into 1/2 inch strips.
  • Now cut the other direction, making 1/2 inch squares.
  • Scoop and rearrange the dough.
  • Cut again in both directions.
  • Now that you have tons of teeny pieces, form them into a log, about 12 inches long by 3 inches thick.
  • Lightly coat log in flour.
  • Slice log into 12 equal pieces.
  • Pat each piece into a palm sized circle and place on a lightly floured cookie sheet and set aside to raise for 30 minutes.
  • Fry over medium heat in at least 2? of oil. Place on a wire rack set over a cookie sheet.
  • Make the glaze: Whisk all glaze ingredients together until smooth, add more hot water a tsp at a time if too thick.
  • Dip one side of fritters into glaze and place back on wire rack for excess to drip off. Let glaze harden for about 10-15 minutes.
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