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Apple Fritter Donuts

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Apple Fritter Donuts
Apple Fritter Donuts
This image courtesy of browneyedbaker.com

Looking for something sweet to nosh on this season? Create warm memories when baking up this soon-to-be holiday classic recipe, Apple Fritter Donuts. You'll feel like a kid again when you indulge in the rich flavors of apple and cinnamon. If you're looking for an easy copycat recipe to take when you go caroling this Christmas, this is an ideal choice.

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As a single person I love to bake, but I don't like the large amounts that many recipes end up making. So I halved this recipe to make only 7 doughnuts. Further, in Looking at this recipe, I thought this is WAY too much work, but then I looked at it more closely and decided this person was an old-fashioned baker and wasn't taking advantage of the modern baking tools we have available to us. Apple Fritter Doughnuts Ingredients: For the Dough: 1 teaspoons (1 packet) active dry yeast 1/3 cup whole milk, warm to the touch 1 1/2 cups + 2 tablespoons all-purpose flour, divided 2 egg yolks cup granulated sugar cup apple cider 2 Tbsp unsalted butter, melted tablespoon vanilla extract teaspoon ground cinnamon For the Apples: 2 Tbsp unsalted butter tablespoon vanilla extract 3 apples, peeled, cored and chopped 2 Tbsp granulated sugar teaspoon ground cinnamon cup apple cider 1 Tbsp apple cider vinegar For the Glaze: cup + 2 tablespoons powdered sugar 2 Tbsp Evaporated milk teaspoon vanilla extract 1 quarts vegetable oil, for frying Directions: 1. Place the dough ingredients into your bread maker according to manufacturer recommendation (Mine has the liquids first). Let it sit while you do the apples, so that everything gets up to room temperature. 2. Make the Apples: Melt the butter in a microwave safe dish. Add the vanilla and heat the butter until it is bubbling, then add the chopped apples, tossing to coat them with butter. Add the sugar and cinnamon and cook till apples are starting to soften (about 1 - 1 1/2 minutes), stirring occasionally. Add the apple cider and vinegar, and cook until all of the liquid has evaporated, stirring occasionally. Transfer the apples to a baking sheet to cool. 3. Place the bread maker on dough cycle. When your bread maker beeps for adding in fruit, add the cooled apple mixutre and allow to complete (about 1 hour on my machine). 4. Assemble the Doughnuts: Scrape the dough out onto a well-floured surface and pat it out to -inch thickness, flouring the surface and the dough as necessary. Using a pizza cutter, bench scraper or sharp knife, slice the dough into 1-inch pieces in a checkerboard pattern. Shape 4 ounce portions of the dough into round mounds. Cover and allow to rise until doubled in size, about 30 minutes. 5. Meanwhile, in a sauce pan, heat the oil over medium heat to 375 degrees F. 6. Make the Glaze: While the dough is resting, mix together the glaze. Whisk together the powdered sugar, heavy cream, and vanilla in a medium bowl. Heat in a microwave, 1 minute at a time and whisk occasionally until the mixture is warm to the touch. 7. Fry the Doughnuts: Very carefully drop each mound of dough into the hot oil, only adding as many as will comfortably fit in the pot so they are not crowded. Fry until the underside is golden brown, about 3 minutes, then using a spatula or spider skimmer, carefully turn them over and continue to cook until the other side is golden brown as well, another 4 to 5 minutes. Remove the doughnuts to a paper towel-lined pan or a cooling rack. Repeat with the remaining doughnuts, allowing the oil to come back up to temperature between batches. 8. After removing each batch of doughnuts, allow them to sit for about 5 minutes, then brush with the glaze. Serve warm or at room temperature.

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