Food has always been a big part of my life. Some of my earliest and fondest memories are of sitting in the church hall with my family, enjoying coffee and doughnuts after Sunday service. If they were out of my favorite maple bars, my second choice was always an apple fritter. To this day, I still love apple fritters and enjoy them whenever I can get my hands on one.
There’s just something about the crisp pointy edges, sweet glaze on top and the juicy apples in the center of the chewy dough that I couldn’t get enough of. And in the town I grew up in there were several local bakeries that whipped up these fritters every day so I was never without one! Unfortunately, most of those bakeries have closed and a hot, fresh fritter is hard to find now a days.
Until I came to Germany. Apple Fritters are easily found during apple season here and I’ve fallen in love with them again! So much that I decided it was time to try making them myself at home! When I scored a big bag of local German apples for only 2 Euro, I knew it was a sign to make me some Apple Fritters!
Now, the process was long and there were a lot of steps, but let me tell you… it WAS WORTH THE EFFORT! I’m already planning the next time I’m going to make these. Seriously, they are so good.
Soft in the middle and slightly chewy. Juicy apples. Crisp edges. Sweet glaze. You can’t ask for anything more in an apple fritter.
Well, except maybe MORE FRITTERS please!
- 1/2 cup whole milk, room temperature
- 2 eggs, lightly beaten, room temperature
- 1 packet of active dry yeast (2 1/4tsp)
- 3 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1tsp salt
- 1tsp cinnamon
- 1/3 cup unsalted butter, room temperature
- 6 small/medium apples
- 3Tbsp unsalted butter
- 2tsp cinnamon
- 1/4 cup sugar
- 4Tbsp apple cider vinegar
- 1 1/2 cups powdered sugar
- 3-4Tbsp heavy cream
- 1tsp vanilla
- Vegetable Oil
- Spider spatula (Asian style wire spoon)
- Whisk together the yeast, sugar, 3 cups of the flour, cinnamon and salt in the bowl of your stand mixer. Fit the dough hook onto the mixer.
- With the mixer on low, pour in the room temperature milk until combined. Add the eggs and continue mixing until incorporated. Do your best to get as much of the dough mixed together to form a ball. It's okay if it's not all together, you can knead it in the next step.
- Sprinkle the remaining 1/4 cup of flour on your work surface and roll out the dough ball. Knead the dough a few times until the ball is smooth and everything has been incorporated.
- Add one tablespoon of butter to the dough and knead until incorporated. Repeat until all the butter has been added.
- Lightly butter a glass bowl and turn the dough out into it. Flip the dough a few times in the bowl to coat with butter. Cover the bowl with plastic wrap and allow the dough to rise in a warm place until doubles in size This should take an hour or two.
- Peel, core and cut the apples into small chunks. Place the prepared apples in a bowl and toss in the lemon juice.
- In a medium pan over medium high heat, melt and cook the butter until it browns and smells nutty. Add the apples and toss to coat. Sprinkle the cinnamon and sugar over the apples and stir. Cook on medium high until just tender. Add the vingear and cook until the liquid has reduced by about half. Remove from the heat and set aside to cool.
Assemble the Dough
- Line two baking sheets with parchment paper.
- Flour your work surface and turn the dough out onto the flour. Roll the dough out into a long rectangle about 1/2in thick.
- Spread 3/4 of the apple over the dough. Beginning with the long edge closest to you, roll the dough away from you in a tight spiral to create a log. Turn the dough 90 degrees and press to flatten. Spread the remaining apples over the dough. Beginning with the edge closest to you, roll the dough away from you in a tight spiral. NOTE: Don't worry if the apples squeeze out, just shove them back in where you can!
- Roll the dough out into another rectangle about 1/2in thick. Cut the dough into 12 even pieces.
- Place a piece in your hand and pull each corner up into the center creating a rough ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough.
- Cover the baking sheets with plastic wrap and allow the dough to almost double in size. Make sure the dough rises in a warm place.
- Just before you're ready to begin frying the fritters, prepare the glaze.
- In a small bowl, whisk together the heavy cream, vanilla and powdered sugar until smooth. You'll want a slightly thick and spreadable consistency. Stir often to prevent a crust forming on the top of the glaze.
Fry the Fritters
- In a heavy bottomed pan or Dutch oven, heat 6 inches of vegetable oil to 360F degrees.
- While the oil is heating, prepare a cooling rack by lining it with paper towels.
- Once the heat is to temperature, gently lay 2 dough balls into the hot oil. The fritters sink at first but will float to the top. Cook about 60-90 seconds on each side. You want them to cook all the way through and have a dark brown color. Use the metal spider spatula to flip and remove the fritters. Place the cooked fritter on the paper towels to drain and cool. Allow the oil to come back to 360F degrees before frying another batch of fritters. Continue until all the dough has been fried. NOTE: After the first batch has been fried, cut into a fritter to check that the dough has been cooked through, if not then adjust the time you fry on each side accordingly.
Glaze the Fritters
- Once the fritters have cooled to the touch, brush the glaze generously over the top and side of each fritter. No need to flip them over, just make sure to get the sides that you can reach.
- Allow the glaze to harden before serving.
- Store in a non-airtight container for up to 3 days. They are best if eaten immediately.
Recipe adapted from The Kitchn.