Apple Fritters. Delicious, golden-fried apple fritters feature a double-proofing doughnut dough packed with a cinnamon nutmeg apple pie style filling. Coated in a vanilla bean glaze. Served warm. This one’s a bit time consuming, but so worth the effort. Freshly made sweet apple fritters are better than your local bakery. Prep these the day before and fry up fresh in the morning.
No secret I’m a huge fan of desserts with apples. There are dozens of them in this blog. From simple rustic to elegant. I’ve been working on a crispy fried apple hand pie that I hope to share soon, and fall will be approaching. I obviously post tart recipes, but no pie recipes to date. That changes with my takes on some of the falls favorite pies. Looking forward to sharing several apple pie recipes.
I like to make a second batch of this dough. I cut up and fry doughnuts and doughnut holes. I’ll glaze the doughnuts in a couple favorite or seasonal inspired glazes; and roll the holes in powdered sugar or cocoa. I can present four or five different baked goods, including these fritters with 2 batches of dough. All the ingredients, equipment and hot oil are ready to go. Why not? Twice the baked goods. They’re gone quick.
These apple fritters are their best shortly after you fry them, but they will last several days covered loosely on a plate at room temperature. A few seconds in the microwave warms them up.
Other Brunch Desserts You Might Enjoy
Some of our most popular brunch desserts include banana bread, cinnamon apple butter, apple butter pop tarts, raspberry cheesecake muffins, blueberry crisp, and coffee cake doughnuts.
Find Tartistry on: Pinterest Instagram and Facebook. Please feel free to leave comments and questions below. I would love to hear from you.
Apple Fritters
Equipment
- candy thermometer
Ingredients
Apple Fritter Dough:
- 60 grams lukewarm water (1/4 cup)
- 7 grams active dry yeast (2-1/4 teaspoons OR 1 packet)
- 360 grams whole milk (1-1/2 cups), warmed
- 100 grams granulated sugar (1/2 cup)
- 150 grams eggs (3 large), room temperature
- 640 grams all-purpose flour (5 to 5-1/2 cups)
- 4 grams fine sea salt (1 teaspoon)
- 113 grams unsalted butter (1/2 cup OR 1 stick), softened
Apple Fritter Filling:
- 56 grams unsalted butter (4 tablespoons)
- 30 to 45 grams fresh lemon juice (2-3 tablespoons)
- 6 each large apples, peeled, cored and diced into small pieces
- 200 grams light brown sugar (1 cup)
- 240 grams cold water (1 cup)
- 15 grams cornstarch (2 tablespoons)
- 7 grams ground cinnamon (1 tablespoon)
- 2 grams ground nutmeg (1 teaspoon)
Apple Fritter Glaze:
- 375 grams powdered sugar (3 cups)
- 5 grams vanilla bean paste or pure vanilla extract (1 teaspoon)
- 60 grams whole milk (4 tablespoons)
Frying:
- Several quarts vegetable oil
Instructions
Apple Fritter Dough:
- Add lukewarm water to stand mixer bowl. Sprinkle active dry yeast over warm water. Set aside 5 minutes.
- Add warm milk, granulated sugar, and eggs to stand mixer bowl. With dough attachment, beat 30 seconds to combine.
- Add 5 cups all-purpose flour and salt to stand mixer bowl. Beat the dough until it begins to come together, 1 to 2 minutes. Scrape the bowl down with a large spatula if necessary.
- Slice the butter into about 8 pieces. Add butter pieces one at a time, about every 10 seconds, with the mixer running on low speed. Scrape the bowl down with a large spatula if necessary. Increase the speed to medium and beat dough until smooth, 7 to 8 minutes.
- Remove the dough from stand mixer bowl and place in a lightly greased large mixing bowl. Cover bowl loosely with plastic wrap or clean kitchen towel and place in a warm location, about 1 hour, or until the dough has doubled in size.
- Turn the dough out onto a lightly floured work surface and knead the dough for 2 to 3 minutes. Place back into the greased mixing bowl and place in a warm location, about 1 hour, or until the dough has doubled in size.
Apple Fritter Filling:
- Heat a large skillet over medium heat. Add the unsalted butter to the skillet. Add the diced apples, fresh lemon juice and brown sugar to the skillet.
- Sauté the apples until tender, about 15 minutes, stirring occasionally.
- Add the cornstarch and cold water to a small bowl. Stir until well combined.
- Add the cornstarch mixture to the apples. Reduce heat to low and simmer until the mixture has thickened and reduced slightly, stirring occasionally. Remove from heat. Stir in the ground cinnamon and ground nutmeg. Cool completely.
Assembly:
- Remove dough from mixing bowl and place on lightly floured work surface. With rolling pin, roll dough out to large rectangle, about 3/4-inch thickness.
- Add 1/4 cup flour to reserved apple fritter filling. Stir to combine.
- Spread the apple mixture over the surface of the dough leaving a 1-inch uncovered edge.
- Starting with the long side of the dough, roll the dough into a spiral log. Using a pastry blender or sharp knife, cut diagonally from one end to the other into 1-1/2 inch slices. Cut diagonally in the other direction.
- Using your hands. Make small patties with the dough pieces and apple fritter filling.
- Place patties on wax paper or parchment paper lined baking sheets, about 12 small patties per pan. Cover patties loosely with plastic wrap and refrigerate for 1 hour, or overnight.
Apple Fritter Glaze:
- Add powdered sugar, vanilla bean paste, and whole milk to medium mixing bowl. Whisk to combine. Set aside.
Frying:
- Add several inches of vegetable oil to a Dutch oven, high sided large saucepan, or stock pot. Heat over medium high heat until oil reaches 360 degrees F.
- Remove apple fritters from refrigerator.
- Add apple fritters a few at a time to the hot oil using heat resistant spatula or slotted spoon. Fry 2 to 3 minutes. Gently flip fritters and fry additional 2 to 3 minutes. Fritters should be golden brown. Remove fritters from hot oil with slotted spoon and place on paper towel lined plates or wire rack to drain. Take a break between batches, if necessary for the oil to rise back to 360 degrees F.
- Allow fritters to cool down slightly before dipping or drizzling with reserved glaze.
