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desserts-baking

Maple Glazed Apple Fritters

Perfect autumnal treat but great all year long too!

45 26
Maple Glazed Apple Fritters | DonalSkehan.com, Perfect autumnal treat but great all year long too!

desserts-baking

Maple Glazed Apple Fritters

Perfect autumnal treat but great all year long too!

Monday, August 15, 2016

For the fritters:

550g plain flour, plus extra for dusting

50g caster sugar

2 x 7g sachets of dried yeast

125ml milk

2 large free range eggs

50g butter, melted

For the filling:

25g butter

4 granny smith apples, peeled and diced

2 tsp ground cinnamon

2 tbsp caster sugar

Juice of half a lemon

For the glaze:

50g icing sugar

25ml maple syrup

Large mixing bowl

Wooden spoon

Cling film

Medium pan x 2

Small bowl

 

45 mins + rising time
Serves 26

Apple fritters appear to be a big deal in San Francisco and are a staple on the menus of most doughnut shops in the city. They are easier than you might think to recreate at home! 

To make the fritters, place the flour, caster sugar and yeast in a large mixing bowl and make a well in the centre. Add the milk, eggs and butter to the bowl together with 100ml of water and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth and elastic. Form the dough into a smooth ball and place it back in the bowl. Cover with cling film and leave in a warm, dark place to rise for about 50 minutes until the dough has doubled in size.
While the dough is rising make the apple filling. Place a medium pan over a medium heat and add the butter, apples, cinnamon, caster sugar and lemon juice, allow to cook for 4-5 minutes or until the apples become tender.
When the dough has risen, punch it down and roll into a rectangular shape. Spread over the apple filling and then roll into a sausage shape. Divide into 26 equal pieces and shape into balls. Transfer them to a baking tray dusted with a little flour, cover with a damp cloth and leave to rise again for 30 minutes.
In a small bowl whisk together the icing sugar and maple syrup until combined.
Fill a medium sized pan with sunflower oil and heat to about 180˚C/350°F/ Gas Mark 4. Use a spatula to drop the fritters into the oil, a few at a time, and fry on each side until golden brown.
Remove to a paper towel lined plate and continue frying until all fritters are done. When you’re ready to serve, dip one side of each fritter into the glaze and invert onto a cooling rack set over a tray to catch any drips.
45 mins + rising time
Serves 26

Ingredients

For the fritters:

550g plain flour, plus extra for dusting

50g caster sugar

2 x 7g sachets of dried yeast

125ml milk

2 large free range eggs

50g butter, melted

For the filling:

25g butter

4 granny smith apples, peeled and diced

2 tsp ground cinnamon

2 tbsp caster sugar

Juice of half a lemon

For the glaze:

50g icing sugar

25ml maple syrup

You'll Need

Large mixing bowl

Wooden spoon

Cling film

Medium pan x 2

Small bowl

 

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