Have you ever tried to imagine the world without doughnuts?
I’ll tell ya, it’s a very lonely and depressing reality. On the other hand, when there is cinnamon and apples involved in said doughnuts it’s pretty much heaven on earth. Me and apples are kind of having a moment right now. Yep, I live in an area that happens to grow my favorite apples on the planet, pink ladies! Yay-yuh!
It’s kind of ironic too, because we used to buy Chilean apples from Cosco when we lived in the States, and this was before we had any idea we’d be living here. Actually, a funny story that gets repeated in my family a lot involves apples and mashed potatoes. I’ll try to summarise it in a few sentences.
When the fam moved from Tennessee to Idaho our extremely packed trailer somehow managed to include a box of Mashed potato flakes that had originated in ID. It was made there, shipped to TN, and then we brought it right back (by us) to where it started. This was really hilarious to us at the time, but wait, it gets even better. When we flew from ID to Chile, we arrived and realized that the one of the uneaten snack items we had packed was an apple that had been grown in Chile, shipped to ID and then we’d flown back to Chile! We were like “No way, how did we do it again!” Funny stuff.
Okay, but enough rambling about you-had-to-be-there things, let’s talk fritterness. I know that there are plenty of recipes out there for apple fritters that are quicker because they don’t require yeast and rising time for the dough, but you guys, the yeasty goodness of a true raised doughnut can’t be matched. Trust me, my mom has taught me some of her yoda-like knowledge in the doughnut area. She knows her stuff too, cause she grew up in southern Cal, home to some of the best dodos on planet earth (or so I’ve been told).
Also, I’m getting more comfortable frying things these days. So comfortable in fact, that it’s hard for me to believe there was ever day that I was intimidated to approach the sizzling oil. This is a dangerous thing, man, dangerous…..
Oh, and just one little baker’s note for you guys, I did have a little thing with the last few fat ones in my very first batch not wanting to get done in the very center, but that was cause my oil got too hot and I had made the fritters unrealistically thick. Hey, I’m not discriminating against the fat ones, this is just the facts. I adapted the recipe a little and it went great the second time. So yeah, just make sure your oil is hot enough but don’t let it get so hot that the outside cooks before the inside is finished. If in doubt you can always make your fritters half-size and you shouldn’t have any problems.
- 1 cup warm milk (not hot)
- 1 tablespoon active dry yeast
- 2 eggs
- 1/2 cup brown sugar
- 1 teaspoon salt
- 2 tablespoons oil (I use sunflower)
- 1 teaspoon cinnamon
- 5 cups all purpose flour
- 5 medium apples (peeled, cored, and cut into small chunks)
- 2 tablespoons butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon cinnamon
- 3 cups powdered sugar
- 3 tablespoons milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- In the bowl of a stand mixer fitted with dough hook (or a large bowl), dissolve yeast in milk and allow to sit for about 5 minutes until bubbly. Beat in eggs and brown sugar, then add oil, salt, and cinnamon until combined. Add flour a cup at a time until your dough comes together. It might be slightly stickier than most bread doughs. Grease a large bowl and scrape doughout into it, then turn to coat all sides with oil. Cover bowl with a damp towel or plastic wrap and place in warm place to rise until doubled in size. (Alternatively, you can refrigerate the dough overnight and have it ready for a quick breakfast.)
- Meanwhile, make your apples. Melt butter in a large frying pan over medium high heat and add apples. Cook, stirring gently, until the apples start to soften. Add other ingredients for apples and continue cooking until most of the liquid in pan is evaporated. Remove from heat and cool.
- When dough has doubled in size, uncover and add your cooked apples to dough. Use a large rubber spatula to fold apples in and evenly incorporate into the dough. You can use your hands instead if neccesary. Divide the dough into about 15 pieces and place them at least an inch apart on a parchment line tray. Press them down to flatten slightly.
- Heat oil in a wok, dutch oven, or deep fryer to about 350 degrees F (180 C). Use a spatula to scoop fritters of of pan then drop them into the oil, a few at a time, and fry on each side until golden brown. Remove to a paper towel lined plate and continue frying until all fritters are done. Break a fatter one open to be sure your centers are cooking through. If not, make sure your oil is not too hot.
- Whisk powered sugar, and milk together in a medium bowl. Add vanilla, salt, syrup, and cinnamon and mix until smooth. Dip the warm fritters in glaze and place on wire rack to allow excess to drip off. Serve as soon as possible.