Homemade Apple Fritters

By Sally's Baking Recipes · 180 min

Ingredients

Instructions

1. Whisk the warm milk, yeast and 1 Tablespoon of sugar in a stand mixer bowl with a dough hook or paddle. Cover and let stand for 5 minutes.
2. Add the remaining sugar, butter, eggs, vanilla, salt and 1 cup of flour. Beat on low for 30 seconds, scrape the bowl, then add the remaining flour. Beat on medium until the dough comes together and pulls away from the sides, about 2 minutes. Add more flour 1 Tablespoon at a time if needed.
3. Knead the dough in the mixer for 5–7 minutes, or by hand on a lightly floured surface for the same time. If it gets sticky, add 1 teaspoon of flour at a time. The dough should stay soft. It is ready when a poke springs back slowly, or when a thin stretched piece lets light through without tearing.
4. Lightly oil a large bowl, add the dough and turn to coat. Cover and let rise for 1–2 hours, until doubled.
5. While the dough rises, whisk the cornstarch, water and 1 teaspoon vanilla until smooth. In a medium saucepan over medium heat, combine the apples, brown sugar, cinnamon and nutmeg. Cook, stirring, until it boils, about 5 minutes. Stir in the cornstarch mixture and cook 1 more minute. Transfer to a heatproof bowl and cool completely.
6. Cut 12 parchment squares, about 5–6 inches each. Punch the dough down. Mix the flour, cinnamon and nutmeg for dusting.
7. Roll the dough on spiced flour into a large oval about 1/2 inch thick. Spread the cooled filling over one half, dust with spiced flour, fold the other half over and seal the edges.
8. Shape into a long oval. Make 11 cuts across the dough, not quite through, then 3–4 perpendicular cuts for a crosshatch. Dust with spiced flour as needed. Divide into 12 roughly equal portions, shape each into a lumpy round and place each on a parchment square in a 12-cup muffin pan. Cover loosely and rest while the oil heats.
9. Set a rack over a parchment-lined baking sheet. Heat oil in a heavy pot over medium heat with a thermometer attached to 350°F (177°C), then keep it between 350–360°F (177–182°C).
10. Carefully lower 2–3 fritters, still on their parchment, into the oil and fry for 2 minutes. Flip, remove and discard the parchment, then fry 1–2 minutes more until deep golden on both sides. Move to the rack and repeat in batches, keeping the oil at 350–360°F (177–182°C).
11. Whisk the confectioners' sugar, milk and vanilla until smooth. Add more milk to thin or more sugar to thicken. Dip one side of each fritter in the glaze, let the excess drip off on the rack, and let the glaze set.
12. Eat the same day for best results. Store leftovers at room temperature for up to 2 days or in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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