It's that time of year again where we are all trying to make up our minds on what to make for breakfast on Christmas morning. Well have no fear, today I am here to share with you one of the greatest recipes I have ever found for making homemade glazed apple fritters!
Now this is not my original recipe, though I have made a few changes to it. The person that originally published this recipe is Naomi Robinson over on The Kitchn. If you want to get a look at the original recipe here. Now let’s get started!
Glazed Apple Fritters
12 fritters Large or 18 Small
- 3 Small or 2 Large Granny Smith Apple
- (I prefer to pick the Granny Smith apple that have a slight red tint to them as they are slightly sweeter)
- 2 teaspoons freshly squeezed lemon juice
- 3 tablespoons butter
- 2 teaspoons ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup Lemon or Apple Cider Vinegar
- 1 packet active dry yeast (2 1/4 teaspoons)
- 3 1/4 cups unbleached all-purpose flour, divided
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup whole milk
- 2 large eggs, lightly beaten
- 1/3 cup butter, at room temperature
- Vegetable oil, for frying
- 1 3/4 cups powdered sugar
- 4 tablespoons milk
- 2 teaspoon vanilla extract
- Core, peel, and chop the apples into small pieces and place them in a water lemon water mixture to keep from browning. Use about 1/2 Cup of water and 2 tsp of lemon juice to keep from browning.
- You can prepare the apple the day before in a larger water lemon mixture however preparing them a few hours before mixing into the dough is fine.
- Place the yeast, 3 cups of the flour, sugar, salt, and cinnamon in the bowl of a stand mixer fitted with the dough hook and whisk to combine. With the mixer on low speed, mix in the milk, followed by the eggs. Continue mixing until the dough gathers into a ball around dough hook, 2 to 4 minutes.
- Once the dough has formed, add 1 tbs of butter at a time into the mixture. Wait for each piece to be mixed in before adding the remaining butter.
- Once completely mixed, transfer dough to a lightly oiled bowl. Toss the dough in the bowl to coat the dough in oil. Cover the dough with either a kitchen towel or plastic wrap and let the dough rise in a warm spot until doubled in size.
- Heat the butter in either a skillet or a tall Dutch oven pot over medium-high heat. Wait for the butter to brown and smells nutty. As you wait for this, drain your apple and add them to the pan once the butter browns. Mix in the sugar and cinnamon and cook until the apple become tender. Then you can add ¼ cup of either lemon juice or apple cider vinegar and cook until liquid is reduced by half and let the mixture cool.
- Be careful about over cooking your apples. If the liquid is not reducing but the apple are finished, drain the extra liquid.
- Once the dough has doubled in size, turn out the dough onto a floured surface and use a rolling pin to roll into 1/2-inch-thick rectangle. Once done, spread about ¾ of the apple onto the dough and roll it into a long tube. Now flatten the dough slightly and put the remaining apples on top.
- Once you’ve done that, roll the tube into a large ball and use a rolling pin to roll the dough out to a 1/2-inch-thick rectangle again.
- If apple have fallen off the top or out the sides, you can take them and add them back in once you’ve finished rolling it out again.
- Take either a large knife or a bench scraper to cut the dough into two 1/2-inch squares. You can now take these squares and use it to make smaller fritters. Depending on how you measure and cut the dough will determine how many you fritters you make.
- Take each fritter made and place them on parchment paper and cover loosely with plastic wrap and let them rise for about 30 minutes or until they have doubled in size. Once they have doubled in size then you can start prepping your oil.
- At this time, you can also take them and refrigerate them over night to cook the next day, which then you would need to pull them out about 1-2 hrs. before so the dough can reach room temperature and double in size in the morning before baking.
- Sift the powder sugar into a medium microwave-safe bowl. Heat the milk until slightly warm as it will help dissolve the powder sugar. Mix in the milk and glaze until smoothing. If the mixture begins to get as you cook the apple fritters then you can pop it into the microwave for 10 second burst.
- Heat 6 to 7 inches of oil to 360°F in a large Dutch oven or a Small Deep Fryer.
- Set up a metal tray lined with parchment paper and a wired rack. So that the oil can drain and you can ice your fritters once they have cooled.
- Once the oil has heated place in one fritter to test the heat. Cook on 30 to 60 seconds or until golden brown.
- Make sure that the center of the fritter is cooked as it is possible to under cook the center and overcook the outside.
- Once you have confirmed the oil is hot enough when cooking the first fritter you can now add one to two more.
- Do not put too many fritters in the fryer at once or it will make it difficult to cook the fritters.
- Remove fritter with a spider or slotted spoon and drain on prepared wire rack and repeat with the remaining fritters.
- Between cooking each batche, make sure the oil temperature returns to 360°F and remove any floating pieces of dough or apples.
- Now let fritters cool slightly, then brush the glaze on top. Serve immediately.
Until next time,