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
Photos
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