They are made with a great yeast-raised dough, which is chopped together with cooked apple chunks and perfectly speckled with cinnamon. Once they are cooked up, they are lovely and browned on the outside and light and fluffy on the inside. The glaze adds a thin layer of sweetness and makes these beautiful doughnuts sparkle.
Once the dough has risen, you roll it out flat on a lightly floured surface, cover half of it with the apples, then cover with remaining dough. Cut it into squares then roll the balls somewhat to encase the filling. Let them have one more quick 20-30 minutes rise while you make your glaze and heat up your oil. Heat about 2inches of oil in a large pot to 350 degrees. It is important to get it to the right temperature otherwise the apple fritters will either be doughy if not hot enough or burnt if too hot.
Carefully place 1-2 fritters max into the hot oil using a slotted spoon or spider strainer. Cook for 1-2 minutes per side. Check one of the fritters to check that it is fully cooked by breaking it open. Place hot apple fritter donuts on a paper towel to soak up excess oil. While still hot, carefully dip each apple fritter into the glaze and place on a cooling rack to cool completely. Enjoy warm or at room temperature.
These are best enjoyed the day of, however, they do freeze beautifully. Simply wait until they are cool, and store in an airtight container. When ready to enjoy again, let them thaw for 15-20 minutes, then microwave the apple fritters for 30-45 seconds.
- 1/2 cup warm water
- 1 1/2 tablespoons active dry yeast
- 1 tablespoon granulated sugar
- 1/3 cup butter-flavoured vegetable shortening
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 large eggs
- Vegetable Oil for Frying
- 2 teaspoons butter
- 2 medium tart apples peeled and chopped into 1/2-inch pieces
- 1/4 cup brown sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 Tablespoon cinnamon
- 1 Tablespoon flour
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 2 teaspoons pure vanilla extract
- 1 tablespoon warm water plus more as needed
- In a small bowl, combine warm water, yeast, and sugar. Allow sitting until yeast begins to “bloom”.
- While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
- Remove from heat and transfer into a large bowl.
- Add salt and sugar and mix until the sugar has dissolved.
- Add 1 cup of flour, cinnamon, nutmeg, and eggs to the milk mixture and beat until combined.
- Beat in yeast mixture and remaining 3 cups of flour until combined.
- Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
- Once the dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
To make the apple filling;
- In a small frying pan, melt butter over medium heat.
- Add apples, lemon juice, sugar, and spices and cook while stirring frequently, until apples are soft- about 4 minutes.
- Remove from heat and stir in flour. Bring mixture to room temperature.
- On a lightly floured surface, roll the dough out to a 1/2-inch thickness.
- Spread the apple mixture onto half of the dough, then fold the other half over the apples.
- Cut 2 inch wide strips.
- With floured hands smash the dough and apple together and tuck in any apples that stray, and press each fritter into a flat round.
- Coat 2 rimmed baking sheets with flour. Transfer the uncooked apple fritters to the baking sheets.
- Cover and let rise for 30 minutes.
To make the glaze;
- Whisk together powdered sugar, vanilla, and maple syrup in a large bowl.
- Start with 1 tablespoon warm, and add more if needed.
- Whisk until glaze is smooth and the consistency of a semi-thick glaze.
Make the fritters;
- Fill a large, heavy-bottomed pot with at least 2 inches of vegetable oil.
- Heat over medium-high heat until a deep-frying thermometer registers 350°F. Using a spatula, carefully and gently lower 1 fritter into the oil.
- Fry dough for 1 to 2 minutes per side, turning a few times until the fritters are light golden brown and cooked through.
- Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool for one minute before glazing.
- Dip the top of the warm fritter into the glaze, letting the excess drain back into the bowl.
- Place on a wire rack to dry.
- Continue with remaining dough making sure that between batches, the oil temperature returns to 350°F and any floating pieces of dough or apples are removed.
- Enjoy the same day or freeze in an airtight container, layered with wax paper between fritters for up to 30 days.