Crispy Apple Fritters with Cinnamon Sugar Glaze Recipe
This homemade apple fritters recipe features a tender yeast dough loaded with cinnamon-spiced cooked apples, fried to a golden crisp and finished with a sweet vanilla glaze. The fritters have a signature irregular shape that makes them charming and irresistible treats perfect for breakfast or dessert.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Frying
- Cuisine: American
Ingredients
For the Dough:
- 1 cup warm milk
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar (divided)
- 1/4 cup melted butter (cooled)
- 2-3 cups bread flour
- 1/2 teaspoon salt
For the Apple Filling:
- 1 granny smith apple (peeled, cored and chopped into 1/2 inch pieces)
- 1/2 tablespoon butter
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
For Frying:
- Vegetable oil or canola oil (for frying, enough for 3 inches deep in pot)
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons whole milk (or more if needed)
- 1 teaspoon vanilla bean paste
- 1 tablespoon melted butter
Instructions
- Make the Fritter Dough: In a mixing bowl, combine warm milk, 1 teaspoon granulated sugar, and the active dry yeast. Set aside for 10 minutes to bloom until the mixture is foamy. Add the remaining sugar, melted butter, half the flour, and salt.
- Knead the Dough: Using a dough hook on low speed, gradually incorporate flour 2 tablespoons at a time until the dough pulls away from the sides, feels tacky but not sticky, and leaves residue on your hands. Knead for 5 minutes total.
- First Rise: Grease the bowl and dough generously. Cover with plastic wrap or a clean towel and allow the dough to rise until doubled in size.
- Cook the Apples: While the dough rises, peel, core, and chop the apple. In a small nonstick skillet, melt butter over medium heat. Add the apple pieces, sugar, and cinnamon. Cook for 5-7 minutes until apples are mostly tender but still hold shape. Let cool.
- Roll and Assemble: Lightly flour a clean surface and rolling pin. Roll out the dough into a 16" by 10" rectangle or oval shape. Spread the cooked apples over two-thirds of the dough.
- Fold the Dough: Fold the bottom third of plain dough over the middle third, then fold the top third with apples over the middle. Press gently to seal.
- Cut and Reform: Using a sharp knife or bench scraper, slice the folded dough into small 1/2 inch pieces. Lightly dust the apple-filled top with flour. Press the pieces together into a log shape to help them stick. This step forms the characteristic fritter shape.
- Portion and Rest: Cut the log into 8 equal fritters. Flour your hands and gently press each fritter together to ensure they hold. Set aside for 15-20 minutes to rise slightly while heating oil.
- Heat Oil: In a deep, heavy-bottomed pot, add enough vegetable or canola oil to reach 3 inches deep. Heat over medium until oil reaches 375°F (190°C), adjusting as needed between 360°F and 380°F.
- Fry the Fritters: Fry 2-3 fritters at a time for about 1 minute per side until golden brown. Carefully flip once and maintain proper oil temperature. Remove fritters and drain on paper towels.
- Prepare the Glaze: While fritters cool, whisk together powdered sugar, milk a little at a time until slightly runny but still thick (like runny glue), vanilla bean paste, and melted butter.
- Glaze and Serve: Dip the tops of the warm fritters into the glaze and place on a cooling rack to let excess drip off. Serve warm or at room temperature for best flavor and texture.
Notes
- Use bread flour for a chewy yet tender dough texture.
- Maintain oil temperature close to 375°F to ensure fritters cook through without absorbing excess oil.
- Adjust milk quantity in the glaze for desired consistency; glaze should be thick but pourable.
- The step of cutting and reassembling dough creates the classic uneven fritter shape and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
