The Best Glazed Apple Fritters Recipe (video)
The best glazed apple fritters recipe - super soft and fluffy, fried apple donuts made with cinnamon dough dotted with tons of apples, finished with a vanilla glaze.
Ingredients
For Apple Fritters:
- 1 cup whole milk
- 1 tbsp dry active yeast
- 1/2 cup white granulated sugar
- 1/3 cup unsalted butter, melted
- 2 large eggs, at room temp
- 1 tsp vanilla extract
- 1 tsp sea salt
- 3 1/2 cups all-purpose flour
- 3 tsp ground cinnamon, divided
- 4 large apples
For Frying:
- 6 to 8 cups canola oil
For Vanilla Glaze:
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1/2 cup whole milk
Instructions
Preparing the Dough:
- Start by heating the milk to 120°F to 130°F. Pour the warm milk into a large mixing bowl and sprinkle in a few tablespoons of sugar and the yeast. Allow the yeast to proof for 5 minutes, until it’s fluffy and foamy.
- Add in the remaining sugar, melted butter (cooled), eggs, salt, and vanilla. Whisk everything together for a minute until smooth.
- Gradually start adding in the flour, about ½ cup at a time, mixing well after each addition. Add in 1 tsp of ground cinnamon. Once the batter thickens, switch to a spatula. The dough will be very sticky but should be nicely thickened.
- Prepare the apples next. Peel the apples first, then dice the apples into small pieces.
- Add the diced apples to the sticky dough and sprinkle the remaining 2 teaspoons of ground cinnamon over the top. Using a spatula, mix the diced apples into the dough until they’re evenly distributed.
First Proofing:
- Cover the mixing bowl with a clean towel and place it into a warm corner of the kitchen to proof for about 1 to 1 ½ hours, until the dough has doubled in size.
- While the dough is proofing, cut 10 to 12 squares of parchment paper, about 6x6-inches in size. These will be used for the fritters.
Second Proofing:
- Once the dough has proofed, use a spatula to scoop about ¾-cup to 1 cup of the dough onto a piece of parchment paper. Gently press the diced apples back into the dough, making sure they’re well secured; otherwise, they will separate when the fritters are fried.
- Place the fritters onto a baking sheet and let them proof in a warm part of the kitchen for 30 to 45 minutes, until the fritters are fluffy.
Easy Glaze Recipe:
- For the glaze: Place the powdered sugar, vanilla, and milk into a large mixing bowl. Whisk vigorously until the glaze is thick and smooth. If the glaze is too thick, thin it out with a bit more milk.
Deep-Frying Instructions:
- Pour about 6 to 8 cups of canola oil into a pot or sauté pan with high sides. Heat the oil over medium heat to 300°F.
- Slide the apple fritters along with the parchment paper directly into the hot oil; fry 2 to 3 fritters at a time. After about 10 seconds in the oil, the parchment paper should come loose away from the dough; lift it out of the oil with tongs.
- Fry the fritters on medium heat for 6 to 8 minutes, turning occasionally, until the fritters are a deep golden-brown color all over.
- Use a wire skimmer to remove them from the oil onto a wire rack, lined with paper towels underneath to catch excess oil.
Glazing the Fritters:
- The apple fritters need to be glazed while they’re still hot. Wait about 1 minute after removing them from the oil. The fritters will be super-hot! Handle them with care.
- Dip the bottom in first and coat lightly with the glaze. Turn and coat the top side generously with the glaze, letting the glaze sink into the crevices. Tap off the excess and place the fritters back onto the wire rack.
- Let the fritters cool for at least 10 minutes, then enjoy them warm with coffee, tea, milk, or hot apple cider.
Nutrition
Serving: 1fritter | Calories: 561kcal | Carbohydrates: 88g | Protein: 6g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 219mg | Potassium: 180mg | Fiber: 3g | Sugar: 57g | Vitamin A: 288IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg