Yeast Breads

Apple Fritters


This was my first attempt making fritters, and they turned out pretty darn good. Though they took quite a bit of work to make, they were well worth the effort and were the perfect ending to an evening of watching a Broncos game with friends. After munching on salty snacks during most of the game, a little sweetness was just what I was looking for.



For the apple filling:
2½ lbs. Granny Smith apples (about 5)
2 tsp. lemon juice
3 Tbsp. unsalted butter
2 tsp. cinnamon
¼ cup sugar

For the dough:
2¼ tsp. active dry yeast
3¼ cups flour
1/3 cup sugar
1 tsp. salt
1 tsp. cinnamon
½ cup whole milk
2 large eggs, lightly beaten
1/3 cup unsalted butter, softened
Vegetable oil, for frying

For the glaze:
1½ cups powdered sugar
3 to 4 Tbsp. milk
1 tsp. vanilla extract


1. Core, peel, and chop apples into small pieces. Submerge in ice cold water with 2 teaspoons of lemon juice to prevent them from browning. Set aside or refrigerate (for up to 24 hours) until ready to use.

2. Whisk together yeast, 3 cups of the flour, sugar, salt, and cinnamon in the bowl of a stand mixer. Using a dough hook and the mixing on low speed, add in the milk, followed by the eggs. Continue mixing until the dough gathers into a ball around dough hook, 2 to 4 minutes.

3. Continue mixing the dough, adding the butter one tablespoon at time. Allow each tablespoon of butter to combine into the dough before adding another. If dough starts to fall away from the dough hook, add the remaining 1/4 cup of flour 1 tablespoon at a time until dough comes back together before adding in next butter piece.

4. Transfer the dough to a lightly oiled bowl, turn to coat, and cover with plastic wrap. Let the dough rise in a warm spot until doubled in size, about an hour.

5. While the dough rises, heat the butter for the filling in a skillet over medium-high heat until lightly browned. Drain the apples and add them to the pan with the butter. Sprinkle with sugar and cinnamon, and cook until apples are tender and sauce is thickened, stirring occasionally.

6. Turn the dough out onto a floured surface. Roll the dough into a ½ inch thick rectangle. Scatter 3/4 of the apples over the surface of the dough, then roll it up in a long tube. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail’s shell. The finished dough will look like a large ball. Roll the ball out into a ½ inch thick square. Some apples may pop out — don’t worry if they do, just set them aside and pop them back in where you can. Cut the dough into 24 squares. Pull all four corners of each square towards the center, and pinch to form a rough sphere.

7. Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 30 minutes or until the fritters puff and almost double in size.

8. Heat about 6 inches of oil to 360°F in a Dutch oven. Meanwhile, line a wire rack with paper towels and prepare the glaze. Sift the powdered sugar into a medium bowl. Stir in the milk and vanilla until smooth. Set aside; warm in the microwave in 10-second bursts if the glaze starts to harden.

9. Carefully lower 3 to 4 fritters into the hot oil. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side until golden brown. Remove fritter with a slotted spoon and drain on prepared wire rack. Repeat with the remaining fritters.

10. Let fritters cool slightly, then dunk in glaze, turning to procure an even coat. Serve immediately.

(Recipe From: The Kitchn)


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