Classic Apple Fritter Doughnuts Food

CLASSIC APPLE FRITTERS DOUGHNUTS

Steps:

• For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the warm water. Add the sugar, stir and let stand 5 minutes.
• Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, mace and salt. Set aside.
• When yeast is ready, add the shortening, egg and vanilla and mix with the PADDLE attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. If dough is sticky, start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
• Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
• Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
• *See the video above this Recipe Card for a complete demonstration of the following shaping and cutting process.
• When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle all the cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
• Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap or a clean tea towel and set-aside to rise until doubled again, about 30-45 minutes (approximately. Will vary depending on room temperature. The fritters should double in size and look puffy).
• When the fritters are almost risen, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside.
• In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. (You don't want any lumps :) Cover with plastic wrap and set aside until needed.
• When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly or likewise, if they seem to be taking too long to brown, raise the temperature slightly). Remove to a cooling rack placed over a baking sheet. If there are any loose apples in the frying oil, scoop out between batches so you don't have any apple pieces burning in the oil and causing bitter flavours.
• While the fritters are still quite warm (as soon as they are cool enough to handle), dip into prepared glaze and return to cooling rack to cool completely. *Stir the glaze mixture regularly during the process, to keep it nice and smooth.

CINNAMON APPLE FRITTERS (FRIED APPLE DOUGHNUTS)

Steps:

• In a large bowl (or the bowl to a stand mixer), cream the sugar, eggs and vanilla for 1-2 minutes with the paddle attachment. Add flour, baking powder, cinnamon, pie spice, salt and milk. Mix well, scraping bowl as needed. In a separate bowl, chop and toss peeled apples with lemon juice. Stir apples into batter. In large, deep, cast iron skillet or deep frying pan, heat vegetable oil to 375º (use a deep-fry thermometer or an electric skillet with a temperature control). Make sure that the oil is hot enough to fry the fritters correctly. Once the oil is at 375º, scoop out large spoonfuls of the batter, and carefully and gently slide the fritter batter into the hot oil. *I use two large serving spoons for this. When they get to a deep golden brown color, carefully turn the fritters over to brown the other side and continue cooking. (This should take approx. 2-3 minutes per each side). When the fritters become brown on both sides (you might have to flip them over again to make sure both sides are nicely browned), you'll know that they'll be fully-cooked throughout. Using a wire mesh strainer or slotted spoon, remove the fritters, one at a time, to a paper-towel lined (several thicknesses) rack to drain, then transfer to another cooling rack to fully cool. (*If wanting to use the cinnamon-sugar coating, sprinkle or roll fritters in the mixture while the fritters are still hot.) Choose one of the three toppings, or make a variety. For Glaze: Whisk together powdered sugar, vanilla and water in a small bowl until you have a thin, "paintable" glaze. Using a pastry brush, brush glaze over the entire bottoms of the fritters. Let glaze harden slightly, turn over, and "paint" the glaze on the tops and sides. Place glazed fritters back onto wire cooling rack; let glaze fully harden, serve. For Cinnamon Powdered Sugar: Whisk together the powdered sugar and cinnamon until well mixed. Place into a fine mesh strainer, and tap to sprinkle over bottoms, turn over, then tops. For Cinnamon Sugar: Stir together sugar and cinnamon in small bowl until well mixed. Sprinkle over the bottoms and tops using a small spoon and tapping the side, or roll them into the mixture. Do this while the fritters are still hot..

APPLE FRITTER DOUGHNUTS

Steps:

• Pour the warm milk, eggs, melted butter, sugar and salt in the bowl of a stand mixer.**
• Add in two cups of flour and yeast. Use the beater blade to mix just until combined. Then add in another 2 cups of flour (save the other 1/2 cup and add only if you need it later).
• Mix again using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
• Scrape the dough off the beater blade and remove it.
• Attach the dough hook. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
• Spray a large bowl with cooking spray. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
• Cover the bowl with a towel or wax paper.
• Set the bowl in a warm place and allow the dough to rise until nearly double.
• Place the sliced apples into a medium saucepan. Add the sugar.
• Cook the apples over medium heat, stirring often, for about 10 minutes until they start to soften.
• In a small measuring cup, whisk together the apple juice and cornstarch to make a slurry.
• Pour the cornstarch slurry into the apples. Mix well. Add the cinnamon and butter. Stir until the mixture starts to thicken, then remove from heat.
• Allow the mixture to cool completely. I transfer mine to another bowl and then place them in the fridge to speed this up.
• Turn the risen dough out onto a well-floured surface.
• Pat it into a rectangle that's about 2 inches thick.
• Spread half of the now cool apple mixture in the center of the dough. Fold the top and bottom of the dough over the mixture. Turn the dough, so the top and bottom are now on the sides of the dough.
• Pat the dough out into another rectangle that's 2 inches thick.
• Spread the remaining apple filling over the center of the dough. Again, fold the top and bottom of the dough over the filling.
• While the dough rests, heat the oil in a large Dutch oven on medium until it reaches 375 degrees F.
• Pat the dough out to 1/2-inch thickness.
• Using a pizza cutter, cut the dough into a grid pattern, making 1-inch strips.
• Then make cuts 1" wide the other direction so that you end up with a bunch of squares.
• Gather the dough bits and cut a little bit more from different directions.
• Flour your hands and put a little bit more flour down on the pastry mat if needed. Then form the cut dough and apples into a log about 14" long.
• Use the cutter to slice about 14 slices. Use your hands to form each fritter into a ball that looks like it would hold together, adding a little more flour if needed.
• Allow the fritters to rest while the oil heats.
• Heat the oil in a large skillet (or use a deep fryer) to 375º Fahrenheit. Use a thermometer to test the oil temp because it is important that it stays at 375ª.
• Carefully drop each fritter into the warm oil. Do not overcrowd the pan, or the oil temperature will drop too quickly. Add 4 or 5 fritters at a time.
• Fry for about 3 minutes or until golden brown.
• Using a slotted spoon carefully turn the fritters over and cook until the other side is also golden brown, about 4 to 5 minutes.
• Remove the fritters to a baking sheet covered in paper towels and fitted with a drying rack.
• Repeat the process of frying the fritters allowing the oil to return to 375 degrees F between batches.
• Whisk together the confectioners' sugar, cream, apple juice, vanilla bean paste, and salt. The glaze should be runny enough to coat the fritters so add more juice a little at a time until it is able to be drizzled.
• After removing each batch from the oil, allow to sit for about 5 min. Dip into the glaze.

CLASSIC APPLE FRITTER DOUGHNUTS

Steps:

• For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast, either active dry or instant, to the 1/2 warm water. Add the 2 teaspoons of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
• When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
• Place the dough in an oiled bowl, cover with plastic wrap and set-aside to rise until doubled in size (about 1 hour).
• Meanwhile, make the apple filling. Place the diced apples, sugar and lemon juice into a skillet over medium heat. Cook, stirring often, until all the liquid has evaporated and the apples are softened, about 5 minutes. Remove to a bowl to cool completely before using.
• When bread has finished it's first rise, remove to a lightly floured surface and roll into a 10-inch x 10-inch square. Sprinkle the apples over one half of the dough. Sprinkle the 1 Tbsp. cinnamon evenly over the apples and then sprinkle with the 1 Tbsp. flour. Fold the empty side of the dough over the side with the apples. Using a sharp knife or a bench scraper, cut the dough into 1/2-inch wide strips from top to bottom. Repeat cutting 1/2-inch strips from side to side, so you end up with small chunks of dough. Gather up the dough bits and cut some more, from different directions, until it is in small chunks and evenly mixed with cinnamon/apples/dough etc.
• Using floured hands, roughly shape into a 12-inch long x 3-inch wide log. Cut the log into 1 inch slices. With each slice, roughly pat into a disc, about the size of your palm (use some additional flour, as needed, if your dough is sticky). Place the dough discs onto a parchment lined or floured baking sheet, leaving a couple of inches of room around each. Repeat with all 12 dough pieces. Cover with plastic wrap that has been sprayed on the under-side with baking spray and set-aside to rise until doubled again, about 30-45 minutes.
• Meanwhile, prepare the glaze. Add the icing sugar, corn syrup, salt and vanilla in a large bowl. Set aside. In a small saucepan, bring the water and white granulated sugar to a boil over high heat then reduce heat to medium and simmer for 1 minute. Add this mixture to the bowl with the icing sugar and whisk until all the sugar and has been incorporated and the mixture is smooth. Set aside.
• When dough is about ready to cook, heat oil in a deep fryer to 370° (alternately, use a heavy deep pot and a thermometer to monitor temperature). Fry each donut until deep golden on the underside (1 1/2 - 2 minutes), flip over and fry the other side. (*time and temperature may need to vary. Watch closely the first few to determine timing. If they seem to be browning too quickly, lower temperature slightly). Remove to a cooling rack placed over a baking sheet. While still quite warm, dip into prepared glaze and return to cooling rack to cool completely.