Bakery Style Apple Fritters

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These comforting and classic Bakery Style Apple Fritters are loaded with tart apples and warm spices, fried to perfection, and dunked in a buttery vanilla glaze.

Prep Time1

Cook Time5

Rising Time1 15

Total Time2 20

Servings: fritters

Calories: 309kcal

Author: Naomi Andres

Ingredients

For the Fritters:

¼ cup warm water (110℉)
½ teaspoon white sugar
1 ½ teaspoons active dry yeast (traditional yeast)
½ cup warm milk (110℉)
3 tablespoons salted butter * melted
3 tablespoons granulated white sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon salt
2 ½-2 ¾ cups all-purpose flour
1 cup chopped apples *
1 tablespoon salted butter softened
2 teaspoons ground cinnamon
½ teaspoon ground allspice
1 tablespoon all-purpose flour
1 litre oil suitable for frying *

For the Glaze:

⅓ cup milk
2 tablespoons salted butter *
⅓ cup granulated white sugar
1 pinch salt
1 ½ cup powdered sugar
1 teaspoon vanilla extract

Instructions

In a small bowl, whisk together the warm water (110℉), ½ teaspoon of sugar, and the active dry yeast. Let it sit for 10 minutes until frothy and activated.
¼ cup warm water, ½ teaspoon white sugar, 1 ½ teaspoons active dry yeast
In a separate bowl, whisk together the warm milk (110℉), melted butter, sugar, egg, vanilla, and salt until combined. Whisk in the activated yeast mixture.
½ cup warm milk, 3 tablespoons salted butter, 3 tablespoons granulated white sugar, 1 egg, 1 teaspoon vanilla extract, ½ teaspoon salt
Add about 2 ½ cups of flour and mix until a loose dough begins to form. Turn the dough out onto a lightly floured countertop and knead, adding a little bit of flour at a time just until the dough is still tacky but no longer sticking to your hands when you knead it. Knead for 3-5 minutes or until the dough is soft, smooth, and a finger imprinted into the dough bounces back. Place in a bowl, cover, and let rise in a warm place for 1 hour or until the dough is doubled in size.
2 ½-2 ¾ cups all-purpose flour
While the dough is rising, cook the peeled and chopped apples in 1 tablespoon of butter for a few minutes over medium heat until slightly tender. Let cool before assembling the fritters.
1 cup chopped apples, 1 tablespoon salted butter
Punch down the risen dough and transfer to a lightly floured countertop. Stretch out with your hands or roll out using a rolling pin into a large rectangle about 12"x 20". Top half of the dough with the cooked apples, then sprinkle the cinnamon and allspice over the apples. Lastly, sprinkle about 1 tablespoon of flour over everything.
2 teaspoons ground cinnamon, ½ teaspoon ground allspice, 1 tablespoon all-purpose flour
Fold the empty half of the dough over the filling, and then cut the layered dough into pieces around 1"x 1". Take a few pieces of the layered dough and form them into fritters. Press and fold them together, nestling the apples inside as best as you can. Add flour to help them stick together if the apples are juicy. They will not be perfect, but don't need to be!
Place the fritters on a parchment paper-lined baking sheet that has been sprinkled with a little bit of flour. Let rest and rise for 15-30 minutes while you make the glaze and heat the oil to 350℉ (at least 4 inches deep in a high-temperature safe Dutch oven or heavy pot).
1 litre oil suitable for frying
Make the glaze by bringing the milk, butter, white sugar, and salt to a rolling boil for 2 minutes while whisking. Remove from the heat and whisk in the powdered sugar and vanilla until smooth.
⅓ cup milk, 2 tablespoons salted butter, ⅓ cup granulated white sugar, 1 pinch salt, 1 ½ cup powdered sugar, 1 teaspoon vanilla extract
Fry the risen fritters in the heated oil, maintaining a 350℉ temperature as best as you can. Fry on each side until dark brown in color. Remove from the oil and let sit on a paper towel-lined plate for a few minutes to soak up excess oil before transferring to a wire rack.
Coat the slightly cooled fritters in the warm glaze, being careful not to burn your fingers (use a utensil), and place them back on the wire rack for excess glaze to drip off. Enjoy!

Notes

I use salted butter, but you could use unsalted butter with an extra pinch of salt in both the dough and glaze.
If you want a sour bite to contrast the sweet glaze and more apple flavor, use Granny Smith apples. If you prefer a sweeter more subtle apple flavor, use Gala or other red apple. I peel the apples but you could leave the skin on for another textural dimension.
A neutral-flavored oil with a high smoke point that is suitable for frying. My favorite for doughnuts is sunflower oil, but canola or vegetable oil also work well.

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