Apple Fritter Donuts | Bakery-Style
Cozy up with these bakery-style Apple Fritter Donuts made with Golden Delicious apples and a pillowy soft dough. Crispy outside, tender inside, and full of warm fall flavor: The perfect homemade treat for chilly mornings.
Looking for some inspiration?… For more Recipes with Apples, click HERE! ; for more Recipes with Cinnamon, click HERE! ; for more Pumpkin Spice Recipes, click HERE! ; for more Cake Recipes, click HERE! ; for more Muffin Recipes, click HERE! ; for more Cookie Recipes, click HERE! ; for more Christmas Cookies, click HERE! ; and for more French Bredele Holiday Cookies, click HERE!
If you love Cozy Fall Cooking & Baking, you are going to Love my Top Pumpkin Desserts Selection ; click HERE!
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Apple Fritter Donuts | Bakery-Style
Cozy up with these bakery-style Apple Fritter Donuts made with Golden Delicious apples and a pillowy soft dough. Crispy outside, tender inside, and full of warm fall flavor: The perfect homemade treat for chilly mornings.
Ingredients
FRITTER DOUGH
- 10.58 oz (300 g) coconut milk (@thaikitchen)
- 1 Tbsp (11 g) active dry yeast (@redstaryeast)
- 14.82 oz (420 g) all-purpose flour
- 2.82 oz (80 g) granulated sugar
- 1/8 tsp (0.75 g) sea salt
APPLE PIE FILLING
- 1.56 oz (45 g) butter
- 16 oz (450 g) apples (2 Golden Delicious | Diced)
- 2.82 oz (80 g) granulated sugar
- 2 Tbsp (40 g) maple syrup
- 2 tsp (4 g) pumpkin pie spice (Homemade recipe HERE)
- 1 Tbsp (15 g) lemon juice
- 2 tsp (10 g) vanilla bean paste
BINDING
- 2 oz (55 g) all-purpose flour (plus more for shaping)
- 2 Tbsp (16 g) ground cinnamon
BROWN BUTTER MAPLE GLAZE
- 8.46 oz (240 g) powdered sugar
- 2.80 oz (80 g) butter (Melted into brown butter)
- 4 Tbsp (80 g) maple syrup
- 2 Tbsp (30 g) milk
- 1 tsp (5 g) vanilla bean paste
FOR FRYING
- 70 oz (2 l) peanut oil
Instructions
FRITTER DOUGH PREPARATION
- In a microwave safe bowl, add 1/4 of the coconut milk. Heat for 15 seconds at a time until it is lukewarm. NOTE: Maximum temperature should be 104℉ | 40℃ at the most ; otherwise it will kill the yeast and your dough will not rise.Whisk in the active dry yeast. Let it sit for 10 minutes covered with a plastic wrap: Foam will form. NOTE: This is a great test to see if your yeast is still active.
- In the bowl of a stand mixer, whisk the all-purpose flour together with the granulated sugar and sea salt.
- Place the dough hook. Pour the yeast mixture and the remaining of the coconut milk. Knead the dough on medium high speed for about 8 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl. IMPORTANT: Depending on the flour you use, your dough might be sticky: Add a tablespoon of flour at a time, mixing in between until your dough does not stick.
RISE
- Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover tightly with plastic wrap and let it rise for 1 1/2 hours at room temperature for about 2 hours at room temperature or 1 1/2 hours in a turned off preheated oven (100F/37C). It will triple in size.
APPLE PIE FILLING PREPARATION
- While your dough is rising, prepare the apple pie filling.Peel and core your apples and chop them into large chucks.
- In a medium pan over medium heat, melt the butter. Add the diced apples and toss to coat. Stir in the granulated sugar, maple syrup, Pumpkin Pie Spice, lemon juice and vanilla bean paste.Cook for about 5 minutes, until the apples have softened and glossy and the syrup thickens slightly.NOTE: If the apples release a lot of liquid, remove them and continue simmering the syrup until the bubbles look large and slow, then return apples and toss to coat. Set aside to cool completely.
SHAPE THE APPLE FRITTER
- Once the dough has tripled, punch dough to deflate and transfer to a floured surface. Dust the top and roll out into an 12 × 12 inch | 30 x 30 cm square and about 1/4 inch | 1 cm thick.
- Sprinkle 1/3 of the flour over the dough.Spread the cooled apple mixture evenly on top.
- Sprinkle the remaining binding mixture (flour + cinnamon) over the apples.
- Roll up tightly like a cinnamon roll and pinch the seam closed.
- Using a bench scraper or knife, to cut the dough diagonally into 1 inch | 3 cm strips, then again in the opposite direction to create a crosshatch pattern. Roughly chop a few more times so the apples are well dispersed.NOTE: This is going to be as messy as it gets, but trust the process, it works!
- Sprinkle the flour over the dough and press it back into a log, flipping and flouring as needed so it sticks together (use about another 1/4 cup flour [1.76 oz | 50 g] if needed).Divide into 8 equal pieces: About 5.30 oz | 150 g each.
- Shape each into a round disc about 1/2 inch | 1.5 cm thick. Place on parchment-lined trays. Cover with a clean linen and let it rise a second time, while your oil is heating ; about 20 minutes.IMPORTANT: Do not over-proof too long: The fritters will expand and fall apart during frying.In the mean time, heat at least 2.5 inches | 6 cm of oil in a pot to 340℉ | 170℃.
BROWN BUTTER MAPLE GLAZE PREPARATION
- In a bowl, whisk the powdered sugar together with the browned butter, maple syrup, vanilla bean paste, salt, and 1 tablespoon of milk. NOTE: Add more liquid gradually until the glaze is thin and pourable, like honey for a sheer glaze ; or thicker like molasses for a more opaque finish.
FRY THE FRITTERS
- Carefully lower each fritter into the oil parchment-side down. Once the parchment naturally releases, remove it with tongs. Fry for about 2 minutes per side, maintaining 340℉ | 170℃, until deeply golden brown.Use a slotted spoon to transfer to a wire rack. Skim out any loose apple bits. NOTE: Snack on them if you want!
GLAZE THE FRITTERS
- For a thin, glassy glaze: Dip or drizzle while fritters are still warm (softer and moister).For a thicker glaze: Let fritters cool completely first (crisper texture that lasts longer).Let the glaze set for a few minutes, then serve and enjoy warm. Autumn Leaves & Pumpkins Please!NOTE: Apple fritters are truly best when they are fresh, eaten within a day which is why this recipe is a small batch for 4 huge fritters.
YouTube Video
Nutrition
Calories: 684kcal | Carbohydrates: 118g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 147mg | Potassium: 270mg | Fiber: 4g | Sugar: 66g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 4mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
Original Recipe inspired by Lisa from the blog Okonomi Kitchen “Apple fritter Donuts”. I have made a few apple fritters in the past but none came close to this bakery style results! I love the small batch. Thank you, ~Nessa
Les “Apple Fritters” sont de délicieux beignets américains aux pommes, dorés et moelleux, préparés avec des pommes Golden Delicious et parfumés à la cannelle. Croustillants à l’extérieur, fondants à l’intérieur, ils offrent tout le goût réconfortant de l’automne dans une recette maison simple et gourmande, parfaite pour le petit-déjeuner ou le goûter.
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Marmitonnes organisé par Isabelle du blog Une Ribambelle d’histoires.
En Octobre et Novembre les portes du château du groupe Facebook Halloween Challenge crée par Hilde du blog Livroblog et Lou du blog Myloubook nous sont ouvertes pour un peu de cocooning, douceur et quelques frissons! Joyeux 16ème anniversaire les filles!
Je ne fais plus de beignet depuis bien longtemps, mais je serais bien venue en croquer un chez toi! Bisous
Ben écoutes ici pareil: Maman disait la même chose à cause de l’odeur de la friture mais avec l’huile d’arachide chauffée pas trop fort franchement ça ne sent pas. Bisous, ~Nessa
My mouth is watering while browsing through all the photos…it’s not an easy recipe, but definitely worth all of the efforts, Nessa.
Hi Angie, thank you for your kind words, they are super encouraging and for noticing it is an intricate recipe… There were many, many fails before getting it right and fool proof. All you need, is a bit of time 🙂 Enjoy your weekend, ~Nessa
Tu les as super bien réussis ces beignets. J’en prendrais bien un Nessa 🙂 Gros bisous et bonne fin de semaine
Merci beaucoup Martine, tu me fais très plaisir ; il y a eu beaucoup d’échec avant de pouvoir executer la recette finale. Je suis ravie de les faire à la maison, mais c’est vraiment du travail! Grosses Bises, ~Nessa
Rhooo, comme c’est gourmand ! J’adore l’association pomme et cannelle c’est tellement bon.
Bonne soirée, bisous
Merci beaucoup! Ce sont mes beignets préférés ici aux États-Unis. Bises, ~Nessa
Coucou, j’adore les donuts en tous genres et cette version aux pommes m’a l’air délicieuse. Je ne pense pas en avoir déjà goûté ! Bisous
Merci Marie! C’est une recette typique de l’Amérique du Nord, on en mange toute l’année, cela fait du bien de temps en temps 🙂 Bises, ~Nessa
Miam, tes photos me mettent l’eau à la bouche, elle me donne faim, faim, faim! Ça a l’air super bon!
J’aimerai tant te les préparer ma Mauricette: Ce sont les premiers beignets que j’ai mangé aux États-Unis, ils ont une vraie valeur sentimentale pour moi! Grosses Bises, ~Nessa
Ils sont très appétissants ! Belle soirée, bisous
Ils sont tellement moelleux! Une vraie gourmandise d’automne. Bisous! ~Nessa
Coucou Nessa !
Ce sont sans doute les plus beaux beignets aux pommes que j’ai vue ! Et avec ce glaçage au sirop d’érable, c’est encore plus gourmand et automnal.
Bonne journée, bises.
Merci beaucoup, tu me fais très plaisir! C’est mon beignet préféré, heureusement qu’on en trouve toute l’année ici ; mais c’est tellement gratifiant de le faire maison aussi. Grosses Bises, ~Nessa
Ils sont irrésistibles ces beignets aux pommes ! Bises
J’aime les beignets mais je n’en mange pas souvent. Celui-ci est mon préféré, c’est une belle douceur d’automne. Merci beaucoup Isa! ~Nessa
Ils sont superbes tes beignets !! bisous !!
C’est une spécialité Américaine, vraiment mes préférés. Bises! ~Nessa
Such a fun and indulgent treat, Nessa! The apple-fritter donuts look absolutely bakery-style (even better!) and irresistible.
This makes me so happy, thank you! I worked so hard on these: tried 3 different recipes and then mixed them all. There are crunchy and soft, it feels like bitting into Fall. Small story, short: This was the first donut I tried when I moved to the US, I have not looked back since. Hope you are safe with all the snow! Stay warm, ~Nessa
Tes donuts aux pommes sont parfaits pour un gouter automnal ! miam…miam… Belle journée à toi. Bises Clarisse
Merci beaucoup Clarisse, ce sont mes donuts préférés. On a l’impression de croquer dans l’automne comme tu le dis si bien! Grosses Bises, ~Nessa
They sound delicious!
I am not sure if you have these in South Africa but they taste so good, almost like a fried brioche! Thanks Tandy! ~Nessa
Ca a l’air bon et c’est très joli en plus!
Merci beaucoup Enna, j’ai eu du mal à faire les photos je ne les trouvais pas photogéniques du tout! Grosses Bises, ~Nessa
Oh les beignets aux pommes, un pur délice ! 😋
Tu les adorerais ce sont mes beignets préférês, une vraie spécialité Américaine. Grosses Bises, ~Nessa
C’est très gourmand
Bises
Une belle gourmandise d’automne qu’on a de la chance de pouvoir manger toute l’année. Grosses Bises, ~Nessa
C’est l’heure du goûter ici. Je t’en prendrai bien un!
Ma chère Eimelle, je t’en aurai mis de côté avec plaisir. Grosses Bises et surtout bonne soirée (nous on profite de la première neige), ~Nessa