Doughnut Shop-Style Apple Fritters

Published: Oct. 25, 2024

Recipe Overview

• Total Time: Approximately 3 hours (includes 1 hour 40 minutes for proofing and resting)

• Prep Time: 10 minutes

• Cook Time: 1 hour 15 minutes (plus 1 hour 40 minutes for proofing and resting)

Ingredients

For the Dough

• ¾ cup (177 ml) whole milk, heated to 110°F (43°C)

• 1 envelope (7g/2¼ tsp) active dry yeast

• 2½ cups (312g) all-purpose flour

• 3 large egg yolks, room temperature

• 1 tablespoon granulated sugar

• 2 teaspoons pure vanilla extract

• 1 teaspoon kosher salt (e.g., Diamond Crystal; use ½ tsp fine salt if substituting)

• 3 tablespoons unsalted butter, cut into ½-inch pieces, room temperature

For the Apple Filling & Assembly

• 2 tablespoons unsalted butter

• 3 large sweet-tart apples (e.g., Pink Lady, Macoun, Braeburn, or Honeycrisp), peeled, cored, and cut into ½-inch pieces

• 2 tablespoons granulated sugar

• Pinch kosher salt

• 5 teaspoons ground cinnamon

• 2 tablespoons all-purpose flour

• Vegetable oil, for baking sheet and frying

For the Glaze

• 1⅔ cups (205g) powdered sugar

• 5–6 tablespoons whole milk

• Pinch kosher salt

Preparation Instructions

Step 1: Prepare the Dough

In the bowl of a stand mixer (or large mixing bowl for hand-kneading), whisk the heated milk and yeast until fully combined. Let rest 5 minutes until small bubbles and a slight foam form (yeast activation confirmed). Add flour, egg yolks, granulated sugar, vanilla, and salt. Stir with a rubber spatula until a shaggy dough forms.

Stand Mixer Method: Attach the dough hook to the mixer. Mix on medium speed for 2 minutes until dough comes together. Increase to medium-high and add butter in 3–4 pieces, mixing 5 minutes until smooth, elastic, and very sticky.

Hand-Kneading Method: Transfer dough to a lightly floured surface. Knead by hand, adding butter pieces gradually, until smooth, elastic, and sticky (8 minutes total).

Step 2: First Dough Proofing

Cover with a clean kitchen towel and let rise in a warm, draft-free area (75–80°F/24–27°C ideal) until doubled in volume, 50–60 minutes. Visual cues: Dough smells yeasty/buttery, and a finger indentation recovers slowly. Over-proofed dough (alcoholic smell) weakens gluten—discard if this occurs.

Step 3: Prepare the Apple Filling

In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Add apple pieces, granulated sugar, and salt. Cook 6–8 minutes, stirring occasionally, until apples are tender and liquid evaporates. Remove from heat, stir in cinnamon and flour, and cool slightly.

Step 4: Deflate and Shape Fritters

Gently deflate dough by lifting edges and letting it fall back into the bowl (2–3 times). Transfer to a floured work surface, dust with more flour, and roll into a 12×16-inch rectangle (⅓-inch thick). Spread cooled apple filling evenly, leaving a ½-inch border. Roll tightly into a log, pressing sides to seal.

Using a bench scraper, cut the log diagonally into ½-inch slices (crosshatch technique: reverse angle and cut again for signature crisscross shape). Divide into 8 equal pieces. Roll each into a ball, then flatten to ¾-inch disks. Arrange on a parchment-lined baking sheet, spaced 2 inches apart.

Step 5: Second Proofing

Cover with a clean towel and let rise 30–40 minutes until puffed and domed. Dough should feel springy when pressed.

Step 6: Fry the Fritters

Heat 1½ inches vegetable oil in a heavy pot to 360°F (182°C) (test with a small dough piece: it should sizzle and rise in 10–15 seconds). Fry 2–3 fritters at a time, using a heatproof spatula to lower into oil. Cook 2–3 minutes per side until deep golden-brown. Drain on paper towels.

Step 7: Prepare the Glaze

Whisk powdered sugar, 5 tablespoons milk, and salt in a bowl until smooth (consistency of maple syrup). Add more sugar/milk to adjust thickness.

Step 8: Glaze and Serve

Dip the rounded top of each fritter into glaze, letting excess drip back. Transfer to a wire rack over a baking sheet. Let sit 10 minutes to set glaze. Serve warm.

Pro Tips

• Yeast Shortcut: Use instant active dry yeast (add directly to flour mix; skip 5-minute dissolve step).

• Portion Control: Cut logs into 1-inch pieces (16 total) for even cooking and reduced frying time.

• Storage: Fried/glazed fritters keep 1 day in an airtight container at room temperature; reheat 5–7 minutes at 200°F (93°C).

Reader Comments

• “Geez, this seems daunting—any chance for a video?”

“Delish & fritter fanatic fam approved! Cut logs in opposite diagonal directions, then into 8 portions (halve for 16). Use oil on knife blades to prevent sticking. Used 1 whole egg instead of 3 yolks; worked great!”

• “Would baking instead of frying work?”

“These are amazing! I disagree with airtight storage—they lose crispness. Use a plate/bakery box at room temp. Hit of my Chanukah party!”

• “Delicious! Follow the half-size tip—large ones burned. Used apple cider in glaze for extra flavor!”

Fritters can be fried/glazed 1 day ahead. Store airtight at room temp; reheat at 200°F (93°C) until crisp.