fall apple fritters with cider glaze recipe from cooking with cocktail rings

Apple Fritters with Cider Glaze 

In this recipe, the basic yeasty donut dough is combined with spiced cooked apples and fried until golden brown and crisp before being dipped in a sticky apple cider glaze. With the smell of the apples cooking in the kitchen and hints of cinnamon hanging in the air this dish immediately puts me into the fall spirit. I want to be sitting in my family’s living room next to the fire with a plate of these apple fritters and a big mug of spiced apple cider to accompany them. To make things easier the donut dough can be made the day before and set aside to rise overnight. 

 

Ingredients: 

For the donut dough: 

1 cup whole milk

3 cups all-purpose flour

2¼ teaspoons instant yeast

¼ cup granulated sugar

½ teaspoon kosher salt

1½ teaspoons vanilla extract

3 egg yolks

4 tablespoons unsalted butter, at room temperature

 

For the fritters: 

3 tablespoons unsalted butter 

3 medium Honeycrisp apples, peeled, cored and diced into ½-inch pieces 

2 tablespoons granulated sugar

2 (packed) tablespoons dark brown sugar  

2 teaspoons ground cinnamon 

¼ teaspoon kosher salt 

All-purpose flour, as needed for rolling

Vegetable oil, as needed, for frying 

 

For the glaze: 

2 cups confectioners’ sugar 

2 tablespoons apple cider 

1 tablespoon maple syrup 

 

Instructions: 

For the donut dough: 

Warm the milk in a small saucepot to 105ºF to 115ºF. Set aside. 

In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, yeast, sugar and salt. Add the warmed milk, vanilla, egg yolks, and butter mixing until the dough is soft and smooth (it will be slightly sticky). Cover the bowl with plastic wrap and let sit in a warm place to rise for at least 1 hour (and up to overnight).  

 

For the fritters: 

In a large sauté pan over medium heat, add the butter and allow to melt. Add the apples, granulated sugar and brown sugar, cinnamon and salt, stirring to combine. Cook, stirring occasionally until the apples are tender and thick syrup forms, about 10 minutes.  

Turn the dough out onto a clean, lightly floured surface. Roll the dough out so that it is ½-inch thick. Spread the apple mixture over half of the dough then fold the other half over the top (so that it looks like a calzone).  

Use a sharp knife to cut the dough into 1-inch wide strips. Then cut the dough crosswise so the dough forms diamonds. Make sure the apples are well dispersed throughout the dough. Sprinkle the mixture with flour and shape into a 12-inch by 3-inch rectangle. Divide into 12 equal portions. Shape each portion into a flattened circle and set on a lightly floured baking sheet. 

In a heavy bottomed pan or deep fryer, heat enough vegetable oil to reach 2-inches up the pan to 350º. Working a few portions at a time fry the dough until golden brown on both sides, about 1 to 2 minutes each side. 

Remove from the oil and drain on a drying rack with a plate set under it. 

 

For the glaze: 

In a medium shallow bowl whisk together the confectioners sugar, apple cider and maple syrup until smooth. Dip each fritter into the glaze and set aside. 

Store in an airtight container for up to 3 days. 

 

Makes 1 dozen fritters. 

 

 

 

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