doughnuts: apple fritters

I had to stop myself from starting this post with “It’s Fall y’all!” Because yeah, duh, we know!

I’m just really excited about it.

I can, however, scream about how it’s officially peak apple season. So, let’s make some apple fritters.

This is a recipe for classic, bakery style apple fritters made with doughnut dough. Many doughnut shops make apple fritters with leftover dough scraps, where the dough is roughly chopped into bite-sized pieces, and combined with a spiced apple filling.

It’s essential for the dough pieces to be roughly the same size as the apples, which will create those delicious, glazed filled crevices and crispy edges apple fritters are known for.

The dough is formed into a log, and is then cut to form individual round slices (sort of like when you are slicing cinnamon rolls), which are then compacted into fritters. The fritters are fried until dark, and then dipped in a variety of glazes, such as apple cider glaze or vanilla glaze.

a note about apples

We are using a total of 6 large apples for this recipe, which is a lot. But these are apple fritters and they deserve a ton of apple.

I use a combination of Granny Smith and Honeycrisp. You can use your favorites for this recipe, but you’ll yield best results with denser apples, such as Gala, Fuji or Pink Lady.

a note about spices

As with any recipe that uses spices, you can adjust to your liking. I like a heavily spiced apple fritter, with honestly just tons and tons of cinnamon. This recipe calls for a total of 4 tablespoons of cinnamon, which is a lot, but I’m telling you it’s perfect.

Want a ginger and nutmeg heavy fritter? Add some! Cardamom? Do it! Pumpkin spiced apple fritters? Absolutely, why not?

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DOUGHNUTS: APPLE FRITTERS

Makes: about 15 fritters | Cook Time: Varies | Chill Time: 12 hours (overnight)

Doughnut Dough

• 120 grams apple cider or juice

• 120 grams whole milk

• 50 grams cane sugar

• 12 grams active dry yeast

• 3 large eggs cold, 150 grams

• 550 grams all-purpose flour

• 30 grams milk powder

• 113 grams salted butter, cold and cubed

• 12 grams kosher salt

Apple Filling

• 6 large apples I specifically use 2 Granny Smith and 4 Honeycrisp

• 200 grams dark brown sugar I use specifically 200 grams cane sugar and 40 grams molasses combined

• 3 tablespoons ground cinnamon

• 2 teaspoons grated or ground nutmeg

• 24 grams cornstarch

• 60 grams apple cider or apple juice

• juice from 1 large lemon

• large pinch kosher salt

• 25 grams salted butter cold

• 1 tablespoon pure vanilla extract

Glaze

• 60 grams heavy cream

• 40 grams apple cider or juice

• 445 grams confectioners’ sugar

• 1 teaspoon ground cinnamon

• vanilla bean paste or extract

• flakey sea salt

Other

• Canola, Vegetable or Peanut oil for frying

• excess flour for shaping dough

• excess ground cinnamon for shaping dough

Tools You’ll Need

• dough scraper or large kitchen knife

• kitchen thermometer

• multiple 13 x 18” sheet pans

• 1-2 cooling racks

• tongs or chopsticks for frying

• large slotted spoon or skimmer spoon for frying

Day One Preparation

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Prepare the Dough

1. To the bowl of a stand mixer, combine 120 grams apple juice or cider and 120 grams milk (both warmed to the touch; 100-110 F) with 12 grams active dry yeast and 50 grams cane sugar. Allow to rest until foamy, about 3-5 minutes.

2. To the same bowl, add 3 large eggs, 550 grams all-purpose flour, 30 grams milk powder, 113 grams cold cubed salted butter and 12 grams kosher salt.

3. Using a dough hook, mix the ingredients on low speed until a shaggy dough forms. Increase the speed to level 3, and allow the dough to knead about 20-25 minutes.

4. The dough is ready once it becomes smooth and pulls away cleanly from the sides of the bowl.

5. Transfer to a lightly oiled bowl or container, cover securely and place the dough into the fridge for a 12 hour rise.

Make the Apple Filling

1. Peel and cut the apples into roughly 1-inch sized pieces. Set aside.

2. To a large pot, add 200 grams brown sugar, 3 tablespoons cinnamon, 2 teaspoons nutmeg, 24 grams cornstarch, 60 grams apple cider or juice, the juice of 1 freshly squeezed lemon, and a large pinch of kosher salt.

3. Whisk to combine and cook over medium heat until the mixture has thickened.

4. Once thickened, add the chopped apples into the pot. Cook the apples for 5-7 minutes. We want the apples to soften while still maintaining some bite in the center.

5. Remove the pot from the heat and stir 25 grams salted butter and 1 tablespoon pure vanilla extract into the apples. Allow the apples to cool before transferring to an airtight container and storing in the fridge.

Day Two Preparation

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Shape the Fritters

1. Turn the cold dough out onto a clean and lightly floured surface. Using a floured rolling pin, roll the dough out until it’s roughly a 12” x 18” rectangle.

2. Remove the apple filling from the fridge, and using a slotted spoon, scoop the apples and evenly spread them over the dough, leaving about half and inch from the edges. You will have some liquid reserved.

3. Sprinkle a half cup of flour and 1 tablespoon of cinnamon over the dough.

   

4. Roll the dough to form a loose log. Do not roll tightly.

   

5. Take a large knife or a bench scraper, and chop the dough into 1-inch slices diagonally lengthwise (the tip of the bench scraper or knife pointing left). Press down hard to penetrate the dough and apples.

   

6. Repeat going the opposite direction, still diagonally, creating diamond shaped pieces of dough (the tip of the bench scraper or knife now pointing to the right).

   

7. Next, begin chopping the dough and apples until they resemble roughly the same size. I go across the entire length of the dough two times, just roughly chopping to create some unique shapes. Sprinkle with another half cup of flour, and sprinkle with more cinnamon if desired.

   

8. Use your hands to combine it all together until the flour and cinnamon are evenly incorporated, and begin forming the dough back into a log shape (about 18 inches in length), compacting it all together as best as you can. Add more flour as needed if your dough is too sticky to work with.

   

9. Depending on how large you want your fritters to be, cut the log into 1-1½ inch thick slices. I cut 15 slices.

10. Using floured hands, press each piece into a rounded shape to form a fritter.

    

11. Place the fritters onto a parchment lined sheet pan. Cover and allow to rise for about an hour.

Fry the Fritters

1. Fill a bottom heavy pot with a neutral oil, such as canola or vegetable. The oil should be at least 3-4 inches deep.

2. Place a thermometer into the oil and set over medium heat, slightly leaning toward medium high.

3. While the oil is heating, set a tray of dough beside the pot. A true sign that your dough is ready to fry is when you press gently into the dough with the tip of your finger, and an indent remains.

4. Uncover the dough so that it can start to develop a slightly dry, almost “protective” coating, which will benefit the shape of the fritters as they fry.

5. Once the temperature of the oil has reached 360 F, place a test fritter into the oil gently. Fry for 2 minutes on one side, and 2 minutes on the other. Use tongs or chopsticks to carefully flip the fritters.

6. Fry the remaining fritters. Keep the oil temperature between 360 and 365 F for frying.

7. As you remove the fritters, shake them for about 10 seconds to remove excess oil. Allow them to cool on a sheet pan lined with paper towels.

   

Make the Glaze

1. To a medium saucepan, combine 60 grams heavy cream and 40 grams apple cider or juice. Heat gently on low until simmering.

2. Reduce the heat to the lowest setting. Vigorously whisk in 445 grams confectioners’ sugar.

3. Stir in a tablespoon of pure vanilla bean paste or extract and 1 teaspoon ground cinnamon, and check the consistency of the glaze. It should be slightly opaque, and will be quick to develop a shell. If it’s too runny, remove it from the heat to cool slightly first before adding more sugar.

4. Begin dipping the fritters into the glaze. If your glaze begins to harden in the pot, return it to low heat and add more liquid as needed, 1 tablespoon at a time.

5. Quickly sprinkle the freshly glazed fritters with flakey sea salt.

   

   Thank you so much for reading and enjoy! Happy Apple Fritter season. :) Channey <3