Double-Glazed Apple Fritters

Ingredients

• 1.75 cups Whole milk (Warm to 110°F before adding yeast)
• 2.25 teaspoons Active dry yeast (Proof in warm milk)
• 0.25 cups Granulated sugar (For yeast activation)
• 2 tablespoons Honey
• 3 each Large eggs (Lightly beaten)
• 22.33 ounces All‑purpose flour (Measured by weight for accuracy)
• 1.5 sticks Unsalted butter (room temperature) (Cut into pieces before mixing)
• 4 large Granny Smith apples (Peel in a single spiral if you’re feeling brave, core, and dice into ½‑inch pieces)
• 1 each Lemon (Juice only, to prevent browning)
• 0.5 stick Unsalted butter (for filling) (Melted in skillet)
• 0.5 cups Brown sugar (Packed)
• 0.25 teaspoons Ground cloves
• 0.5 teaspoons Ground ginger
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Ground allspice
• 1 teaspoons Cornstarch (Whisk with warm water to thicken filling)
• 0.25 cups Warm water
• 1.5 quarts Vegetable oil (for frying) (Heat to 375°F)
• 2 cups Powdered sugar (Divided for two thin glazes)
• 3 tablespoons Milk (for glaze)

Instructions

1. Warm Milk & Proof Yeast

   Heat the milk in a microwave or saucepan until it reaches 110°F. Sprinkle the active dry yeast, ¼ cup sugar, and 2 tbsp honey over the milk. Stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

   Temperature: 110°F

2. Mix Dough

   Add the three lightly beaten eggs, 22⅓ oz flour, and 1½ sticks softened butter to the yeast mixture in the stand mixer bowl. Start on low speed to incorporate, then increase to medium‑high and mix for 6 minutes, scraping the bowl halfway through, until the dough is ultra‑soft and very sticky.

   Time: PT6M

3. First Fermentation

   Cover the bowl tightly with plastic wrap and let the dough rise at room temperature for 1 hour, or until it has roughly doubled in size.

   Time: PT1H

4. Prep Apples

   Peel the apples in a single spiral if you can, then core and cut them into ½‑inch bite‑size cubes. Toss the pieces in a bowl with the juice of one lemon to prevent browning.

   Time: PT10M

5. Cook Apple Filling

   Melt ½ stick unsalted butter in a medium non‑stick skillet over medium heat. Add the apple cubes, ½ cup packed brown sugar, ¼ tsp ground cloves, ½ tsp ground ginger, 1 tsp cinnamon, and ¼ tsp allspice. Stir and simmer for 4‑5 minutes until the apples are tender and the mixture is thick. In a small bowl whisk together 1 tsp cornstarch with ¼ cup warm water, pour into the skillet, and cook another minute until the sauce is glossy. Transfer to a plate and let cool completely.

   Time: PT10M

6. Cool Filling

   Spread the apple filling on a rimmed baking sheet to cool faster. Allow it to reach room temperature before using.

   Time: PT15M

7. Incorporate Filling & Shape Dough

   Generously flour a clean work surface. Dump the risen dough onto it, gently stretch into a rectangle, and evenly distribute the cooled apple filling over the surface. Fold the dough over like a pamphlet, then gently pull the dough back together into a ball, ensuring the apple pockets are dispersed.

   Time: PT10M

8. Second Fermentation

   Place the shaped dough ball back into the original mixing bowl, cover with plastic wrap, and let rise at room temperature for another 1 hour, until doubled in size again.

   Time: PT1H

9. Roll & Cut Fritters

   Turn the risen dough onto a floured surface, roll to about 1‑inch thickness. Using a round biscuit cutter, cut out circles. Re‑gather the scraps, re‑roll, and cut more until all dough is used. Place the cut rounds on a well‑floured baking sheet.

   Time: PT15M

10. Heat Oil

    Fill a deep pot or fryer with 1½ quarts vegetable oil. Heat to 375°F, using a thermometer to monitor.

    Time: PT5M

    Temperature: 375°F

11. Fry Fritters

    Pat each dough circle gently, stretch slightly, and lower into the hot oil. Fry for about 90 seconds, flip, and fry another 90 seconds until golden brown and puffed. Remove with a slotted spoon onto a wire rack set over a rimmed baking sheet to drain.

    Time: PT17M

    Temperature: 375°F

12. Make Glaze

    In a small bowl whisk together 1 cup powdered sugar with 2‑3 tbsp milk until smooth and lump‑free.

    Time: PT2M

13. First Glaze

    Dip each warm fritter into the glaze, allowing excess to drip off. Place back on the wire rack and let the glaze set for about 5 minutes.

    Time: PT5M

14. Second Glaze

    Repeat the dunk with a second batch of glaze (use the remaining powdered sugar mixed with the same amount of milk). Allow the fritters to set briefly before serving.

    Time: PT2M

Nutrition Facts

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g