Maple-Glazed Apple Fritters
On my last visit to San Francisco, I fell in love with Apple Fritters. If you have never had these before, they are little doughnut-y dumplings filled with creamy sweet apple gorgeousness and they are just a celebration of Autumn all wrapped into gorgeous sweet dough. It’s like deep-fried apple pie in bun form – what’s not to love?!
Servings: 12
Ingredients
For the dough:
- 275 grams all-purpose flour 2 cups plus 4 tbsp, plus extra for dusting
- 2 tablespoons superfine sugar
- 1 7 gram sachet instant rapid-rise yeast
- ¼ cup milk
- 1 large egg
- 2 tablespoons butter melted
For the filling:
- 1 tablespoon butter
- 2 Granny Smith apples peeled, cored and diced into 1-inch pieces
- 1 teaspoon ground cinnamon
- 1 tablespoon superfine sugar
- ½ teaspoon lemon juice
- 50 grams powdered sugar ½ cup
- 4 teaspoons maple syrup
Instructions
Make the dough:
- To make the fritters, whisk together the flour, superfine sugar, and yeast in a large bowl and make a well in the center.
- Add the milk, eggs, butter, and 50 ml (scant 1/4 cup) of water.
- Use a wooden spoon to combine the wet and dry ingredients together until you have formed a dough.
- Turn the dough out onto a floured surface and knead for a few minutes until it becomes smooth and elastic and no longer sticks to the surface.
- Form the dough into a smooth ball and place it back into the bowl.
- Cover with cling film and leave to rise in a warm dark place for around an hour or until doubled in size.
Make the apple filling:
- Meanwhile, in a medium-sized pot, add the butter, apples, cinnamon, sugar, and lemon juice, and allow it to cook over a medium heat for 4-5 minutes or just until the apples become tender.
- Turn the filling out in a bowl and leave to cool until the dough is ready.
Shape the fritters:
- When the dough has risen, punch it down, turn it out onto a floured board, and kneed it just into shape.
- Roll into a rectangular shape roughly 9" x 18" and about ⅓" thick.
- Spread over the cooled apple filling over the dough and then roll it up along the long edge like a swiss roll.
- Pinch the edge to seal and turn the roll down onto its seem-side.
- Divide into 12 equal pieces and roughly roll each into a ball.
- Transfer onto a floured baking sheet.
- Cover with a damp tea towel and allow to rise for another 30 minutes.
Make the glaze:
- In a small bowl whisk together the icing sugar and maple syrup until combined.
Fry the fritters:
- Fill a medium sized pan with canola oil and heat to 180ºC/350F.
- Use a spider to drop the fritters into the oil, a few at a time, and fry until golden; about a minute or two per side.
- Remove to a kitchen paper lined plate and continue frying until they are all done.
Glaze and serve:
- When you’re ready to serve, drizzle each fritter with the glaze and let drain on a cooling rack.