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Homemade Apple Fritters Recipe

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4.4 from 2 reviews

These Homemade Apple Fritters are soft, fluffy, and filled with a spiced apple mixture, then deep-fried until golden and crispy. Finished with a sweet vanilla glaze, they're a perfect treat for breakfast or dessert, made from scratch using warm yeast dough and fresh apples.

Ingredients

Dough Ingredients

  • 1 cup (240g/ml) whole milk, warmed to 100–110°F (38–43°C)
  • 1 Tablespoon (9g) active dry or instant yeast (a little more than 1 standard packet)
  • 1/2 cup (100g) granulated sugar, divided
  • 6 Tablespoons (85g) unsalted butter, softened to room temperature and cut into 6 pieces
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon salt
  • 4 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more as needed

Apple Filling Ingredients

  • 3 cups (360g) peeled & diced apples (about 2 large or 3 medium apples)
  • 1/2 cup (100g) (packed) light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 Tablespoon (8g) cornstarch
  • 2 teaspoons water
  • 1 teaspoon pure vanilla extract

Shaping Ingredients

  • 1/4 cup (31g) all-purpose flour, plus more as needed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Frying Ingredients

  • 1–2 quarts (1–1.9L) vegetable oil

Glaze Ingredients

  • 3 cups (360g) confectioners’ sugar
  • 6 Tablespoons (90g/ml) milk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the dough: Whisk warm milk, yeast, and 1 tablespoon of sugar in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let sit for 5 minutes until foamy.
  2. Add remaining ingredients: Add remaining sugar, butter, eggs, vanilla, salt, and 1 cup flour to the yeast mixture. Beat on low 30 seconds, scrape sides, then add remaining flour. Beat on medium until dough pulls away from sides, about 2 minutes. Add more flour 1 tablespoon at a time if needed.
  3. Knead the dough: Beat dough in mixer for 5–7 minutes or knead by hand on floured surface for 5–7 minutes until soft, smooth, slightly tacky, and passes the windowpane test.
  4. Let dough rise: Lightly grease a large bowl with oil. Place dough inside, turning to coat. Cover with foil or towel and let rise in warm place 1–2 hours until doubled.
  5. Make apple filling: In a small bowl whisk cornstarch, water, and vanilla. In saucepan over medium heat, cook apples, brown sugar, cinnamon, and nutmeg, stirring until boiling, about 5 minutes. Stir in cornstarch mixture; cook 1 more minute. Remove from heat; cool completely.
  6. Prepare to shape dough: Cut parchment into 12 squares (5–6 inches). Punch down risen dough; mix flour, cinnamon, and nutmeg for bench flour.
  7. Fill the dough: Sprinkle spiced flour on work surface. Press or roll dough into 1/2 inch thick oval. Spoon cooled apple filling over half, sprinkle flour over filling, fold dough over apples, and seal edges.
  8. Cut and shape fritters: Shape filled dough into a long oval, seal edges, then cut 11 slices across (not completely through), and 3–4 perpendicular cuts to form crosshatch. Sprinkle spiced flour on sticky spots. Divide dough into 12 equal portions, gently shaping each into lumpy rounds. Place each on parchment squares in muffin pan; cover and rest while heating oil.
  9. Heat oil: Place cooling rack over parchment-lined baking sheet. Heat vegetable oil in large heavy-bottomed pot to 350°F (177°C), maintaining 350–360°F while frying.
  10. Fry fritters: Carefully lower 2–3 fritters on parchment into hot oil. Fry 2 minutes, flip, discard parchment, fry 1–2 more minutes flipping if needed, until golden brown. Transfer to cooling rack. Repeat with remaining fritters.
  11. Make glaze: Whisk confectioners’ sugar, milk, and vanilla until smooth. Adjust consistency with milk or sugar.
  12. Glaze fritters: Dunk one side of fritters into glaze. Return to rack to drip and set.
  13. Storage: Enjoy fritters same day. Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days.

Notes

  • Use a stand mixer with a dough hook for easiest dough preparation, or knead by hand if necessary.
  • Make sure milk is warmed to 100–110°F to activate yeast properly.
  • Adding too much flour can dry the dough; add flour gradually until the dough just pulls away from bowl sides.
  • The windowpane test helps confirm proper gluten development in the dough.
  • Keep oil temperature steady between 350–360°F during frying for even cooking and golden color.
  • Use parchment squares to lower fritters into hot oil safely and prevent sticking.
  • Allow fritters to rest after shaping to slightly puff before frying.
  • Glaze consistency can be adjusted by adding more milk to thin or more sugar to thicken.
  • Fritters are best consumed fresh but can be stored covered for a couple of days.

Find it online: https://simpleplatter.com/homemade-apple-fritters-recipe/