The Best Glazed Apple Fritters!! Super Soft & Fluffy Apple Donuts

By Tatyana's Everyday Food · 150 min

Ingredients

Instructions

1. Heat the milk to 120–130°F. Pour it into a large bowl, sprinkle in a few tablespoons of the sugar and the yeast, and let it proof for 5 minutes until fluffy and foamy.
2. Add the remaining sugar, the cooled melted butter, the eggs, the salt and the vanilla. Whisk for a minute until smooth.
3. Add the flour about 1/2 cup at a time, mixing after each addition, along with 1 teaspoon of the cinnamon. When the batter thickens, switch to a spatula; the dough will be very sticky but thick.
4. Peel and dice the apples into small pieces. Add them to the dough, sprinkle over the remaining 2 teaspoons of cinnamon, and mix with a spatula until evenly distributed.
5. Cover the bowl with a clean towel and proof in a warm spot for 1 to 1½ hours, until doubled.
6. Meanwhile, cut 10 to 12 squares of parchment paper, about 6x6 inches each.
7. Scoop about 3/4 to 1 cup of dough onto each parchment square. Gently press the diced apple back into the dough so it is well secured.
8. Place the fritters on a baking sheet and proof in a warm spot for 30 to 45 minutes, until fluffy.
9. For the glaze, put the powdered sugar, vanilla and milk in a large bowl and whisk until thick and smooth. Thin with a little more milk if too thick.
10. Heat 6 to 8 cups of canola oil in a deep pot or high-sided sauté pan over medium heat to 300°F. Slide 2 or 3 fritters, parchment included, into the oil. After about 10 seconds, lift out the parchment with tongs once it loosens.
11. Fry for 6 to 8 minutes, turning occasionally, until deep golden brown all over. Remove to a wire rack lined with paper towels.
12. Wait about 1 minute, then while still hot, dip the bottom lightly in the glaze, then coat the top generously, letting the glaze sink into the crevices. Tap off excess and return to the rack.
13. Cool at least 10 minutes before serving warm.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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