Apple Fritters
Serves: 6
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Whole Milk2 tbsps
Granulated Sugar1.75 tsps
Active Dry Yeast1 tsp
Kosher Salt1 large
Egg2 tbsps
Unsalted Butter2 tsps
Apple Cider Vinegar1 cup
Sugar (confectioners')1 tsp
Pure Vanilla ExtractDirections:
1
Special equipment: A deep-fry thermometer A flexible bench scraper For the dough: Heat the milk in a small saucepan over medium heat just until bubbles form around the edge
2
Transfer the milk to a small bowl and let it cool to about 110 degrees F
3
Meanwhile, in a large bowl, whisk together the flour, granulated sugar, yeast and salt
4
Add the egg to the milk and whisk to combine
5
With a wooden spoon, add the milk mixture to the flour mixture and stir it into a ball
6
Tip the dough onto a lightly floured surface and knead the dough until it is smooth, about 5 minutes
7
You can add a little bit more flour at this point if necessary
8
Next, knead the butter into the dough piece by piece, using a flexible bench scraper to scrape the butter back into the dough as you knead
9
The dough will seem sticky and buttery, but don't add more flour
10
Just keep kneading and stretching the dough until the butter is completely absorbed and the dough is smooth
11
Pop the dough into a buttered bowl, cover tightly with plastic wrap and refrigerate overnight
12
For the apple mixture: The next day, toss the apples with the cider vinegar in a medium bowl
13
In a large skillet, melt the butter over medium heat
14
Sprinkle the granulated sugar over the melted butter and cook, stirring, until the sugar turns deep golden brown, 2 to 3 minutes
15
(The butter and sugar may separate
16
Don't worry
17
) Add the apples and toss to combine
18
Cook until the apples release some of their juice and are just tender but still hold their shape, 1 to 2 minutes
19
Use a slotted spoon to transfer the apples to a plate
20
Cook the remaining liquid down until thick and syrupy, about 3 minutes more
21
Drizzle the caramel over the apples and toss gently to combine
22
Let cool to room temperature
23
Pull the dough out of the fridge
24
On a lightly floured surface, roll the dough out into a large rectangle, with the short sides at the bottom and the top, about 1/4 inch thick
25
Use a slotted spoon to transfer half the apples to the bottom half of the rectangle
26
Leave most of the apple liquid behind
27
Fold the top half of the dough over the bottom half
28
Press the dough down to seal in the apples
29
Spread the rest of the apples, without too much of that liquid, on the right half of the dough square
30
Then fold the left half of the dough over the apples and press to seal
31
Roll this into a ball, transfer it to a buttered bowl, cover lightly and set aside to double, about an hour
32
On a floured surface, tip the doubled dough out and press it into a big square
33
Use the bench scraper to cut the dough into 12 equal pieces
34
Shape each piece into a rough ball as best you can
35
Don't worry if they seem messy or apples pop out
36
Just smoosh them back together and proceed
37
Transfer the pieces to well-floured baking sheets
38
Cover lightly with plastic and let stand until puffed, about an hour
39
Heat 3 inches of oil in a large, heavy-bottomed pot to 360 degrees F
40
Line a baking sheet with paper towel
41
For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and vanilla in a bowl
42
Add more milk or a little water if necessary
43
It should be runny
44
Very carefully transfer a puffed piece of dough to a large spider or spatula and lower it into the oil
45
Add a few more dough balls, but don't crowd the pan
46
Cook until they are golden brown and puffed, 2 to 3 minutes, flipping halfway through
47
Make sure to keep the oil temperature between 350 to 360 degrees F
48
Lift the fritters out with the spider and set them on the paper towel-lined baking sheet for about 3 minutes
49
Transfer the fritters to a rack and use a pastry brush to cover them in glaze
50
Serve hot or at room temperature