This bakery-style apple fritter is made with yeast and has a luscious bite to it. If you’ve never deep fried anything, don’t worry. Just make sure to not “drop” the fritters in the hot oil but rather "slide" the fritter into the oil but placing part of the fritter into the oil then letting go. The fritter will gently glide into the hot oil and there will be minimal splashing, lessening the chance of you getting burned!
3cupspowdered sugar, sifted345 g (see note below recipe)
1/4teaspoonkosher salt
1 1/2teaspoonvanilla
6 to 7tablespoonsmilk
To Fry
Cooking oil
Instructions
In the bowl of a stand mixer, make the dough by dissolving the honey (or corn syrup) in the warm water. Sprinkle the yeast over the honey water and then stir to dissolve. Let sit for 5 minutes until the top of the water starts to bubble a little bit and look thick. Mix in the egg and vanilla with a fork.
Then add the flour, sugar, butter, cinnamon (or pumpkin pie spice blend) salt and baking soda. Fit the stand mixer with the dough hook attachment and slowly mix the ingredients together until most of the dry ingredients are incorporated into the liquid.
Use a spatula to scrape the sides and bottom to make sure there are no loose dry ingredients. Increase the speed of the mixer to medium and knead the dough for about 3 to 5 minutes, or until the dough is smooth and supple.
Spray a large bowl with cooking oil. Form the dough into a ball with the smooth side up and place in the greased bowl. Cover with plastic wrap and set in a warm place to rise for an hour, or until the dough is double in size.
While the dough is rising, peel, core and chop the apples into 1/2-inch chunks. Place in a medium saute pan with the sugar, butter and apple cider vinegar. Cook over medium heat until most of the liquid has evaporated and the apple have softened, about 5 minutes. Set aside to cool to room temperature.
When the dough has risen, invert the bowl onto a clean surface. Roll the dough out into a rough rectangle about 3/4-inch thick (don’t worry about the size, you just want it relatively flat and rectangular).
Sprinkle the cooled apples with the cinnamon (or pumpkin pie spice) and flour. Mix together. Spread apple mixture over half the dough. Fold the other half of the dough over the apples.
Cut the dough into strips, about 1-inch thick. Stack together and then squish down into a “log” about 12 inches long.
Cut the dough into 1-inch thick disks. Place on a rimmed baking sheet lined with wax paper or a silicon baking sheet.
Cover with plastic wrap and let rise again for 30 minutes, or until they are puffy and almost double in size.
Once the apple fritters are risen, make the glaze by combining the powdered sugar, salt, vanilla and 6 tablespoons of milk. Mix until a glaze form. It should be the consistency of heavy cream. If the glaze seems too thick, add 1/2 teaspoon of milk at a time until the glaze has thinned to a proper consistency.
Place a metal wire rack on a rimmed baking sheet. Pour enough oil into a large skillet or Dutch oven to bring it up to about 1 1/2 inches. Heat the oil to about 375°F. If you don't have a candy thermometer, place a 1-inch cube of bread in the oil. It should brown in about 60 seconds. Too fast and the oil it too hot. Too long and the oil is too cool.
Carefully slide three or four apple fritters in the hot oil. Do not drop them in the oil, as that will make it splash and potentially burn you. Place half of the apple fritter in the oil, then let go of it, sliding it into the oil. Do not be concerned if the apple fritters deflate as you remove them from the baking pan.
Fry each apple fritter for about 60 to 90 seconds, or until one side of the fritter is deep golden brown. Flip the apple fritter and fry for an additional 60 to 90 seconds. Remove fritters and move to the wire rack. Repeat with the remaining fritters, frying in batches.
Once the fritters are all fried, take a fritter and dip it in the glaze, spooning glaze over any area that is recessed and can’t get covered by the glaze. Move back to the wire rack and repeat with the remaining fritters.
Notes
Don't skip the step on sifting the powdered sugar. Any lumps in the powdered sugar will result in lumps in the glaze which are nearly impossible to get out!