Apple Fritters

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For the dough:

  • 1 cup warm milk about 100°F - 110°F

  • 1 packet of instant yeast (about 2 1/4 tsp)

  • 3 Tbs. melted vegetable shortening

  • 1 egg

  • 1/4 cup sugar

  • 1 teaspoon salt

  • 3 cups flour

For the apple fritters

  • 2 firm apples such as Honeycrisp or Granny Smith

  • 1 tsp. lemon juice

  • 2 Tbs. unsalted butter

  • 1 tsp. ground cinnamon

  • 1/4 tsp. ground cloves

  • 1/4 tsp. ground nutmeg

  • 1 Tbs. cornstarch

  • Vegetable oil for frying

For the glaze:

  • 3 cups powdered sugar

  • 1/2 cup water or apple cider

Make the dough by pouring the warm milk into the bowl of a food processor.. Sprinkle with yeast and stir gently. All the yeast to proof for about 5 minutes or until foamy.

To the yeast mixture add the egg, sugar, salt, melted shortening, and 2 cups of the flour and mix on medium until well combined. Switch to a dough hook and add remaining 1 cup of flour and beat on medium until the dough is smooth and pulls away from the bowl, about 3 to 4 minutes. Remove dough from bowl and transfer to a well oiled large bowl. Cover in plastic wrap and let it rise until doubled, about 1 hour.

While the dough is rising, combine the apples, lemon juice, butter, cinnamon, cloves, nutmeg, and a big pinch of salt in a medium saute pan. Cook over medium for about 5 minutes or until the apples are tender. Remove from heat and refrigerate until cool.

Punch the dough down and turn it out onto a well floured work surface. Roll the dough into a 14 x 10” rectangle, about 1/2” thick. Scatter 3/4s of the apples on top of the dough. Starting with the long end, roll the dough into a log. Press the remaining apples onto the top of the log. Starting with the short side roll the log up into a large ball. Using a rolling pin flatten the dough and roll out into a 7 1/2” x 10” rectangle. Place any apple pieces that fall out back into the dough. Cut the dough into 12- 2” squares and pull the corners of each square and pinch in the center. Place on a parchment lined baking sheet to rise until doubled, about 30 minutes.

While the dough is rising heat the vegetable oil over medium heat or until 325F. on a thermometer. Fry the fritters for about 6 to 8 minutes or until golden brown and cooked through. Transfer to a cooling rack. Let fritters cool slightly.

While the fritters are cooling make the glaze by combining the powdered sugar and water. Drizzle over the fritters and serve warm.

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