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
