Fab fried brioche apple fritters.
I was blown away by these things.
I think I recently said something about hating to fry.
Yeah. That was before I made my own apple fritters.
Before I made this golden crispy tender deep-fried dough...
They're like donut shop apple fritters and funnel cake all rolled into one.
And that brioche -- EASY.
You barely have to even stir the dough.
The apple fritters fry up quick, super crispy and wonderful on the outside.
But the centers are so soft and tender...
And the flavor...let me just say that I was a bit flustered after trying one.
Even a little giddy.
They're just so good.
Note: Both the dough and the apple mixture need to chill out for awhile. Really, most of this makes for an awesome overnight recipe.
- 3/4 tablespoon dry yeast (a little under 1 packet)
- 3/4 cup warm water
- 4 eggs, lightly beaten
- 1/4 cup honey
- 3/4 cup (1 1/2 sticks) butter, melted
- 1/2 tablespoon fine sea salt (3/4 tablespoon reg. salt)
- 3 3/4 cups all-purpose flour
Add yeast to large bowl. Stir in warm water, eggs, honey and butter. Add flour and salt. Stir until completely combined and there are no lumps of flour.
Cover bowl with clean, damp dishcloth, place bowl in a warm spot (I put mine on top of my refrigerator, near ceiling) and allow dough to double in size, about 2 to 3 hours (mine took closer to 3, but this will vary).
Once dough has doubled, punch down. Cover bowl again and place in refrigerator for at least an hour. The covered brioche can be stored in refrigerator for several days and used at will.
- 1 tablespoon unsalted butter
- 4 medium-sized tart apples, peeled, cored and chopped
- 1 teaspoon vanilla
- 1/4 teaspoon apple cider vinegar
- 1 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1/2 cup tightly-packed light brown sugar
Melt butter in medium saucepan over medium-high heat. Stir in apples. Add remaining ingredients and stir to completely combine. Bring mixture to a boil, stirring frequently. Lower heat to medium and simmer until sauce thickens and apples are tender but not too soft, about 10 minutes.
Pour apple mixture into a bowl, cover and refrigerate until completely chilled (I chilled mine overnight).
When ready to fry --
- Canola or vegetable oil, for frying
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla
- 1 - 2 tablespoons milk
Make icing: Combine confectioners' sugar, vanilla and milk until smooth. Add more sugar if you want thicker glaze, more milk if you want it thinner. Set aside.
Liberally sprinkle a large cookie sheet (I use a baker's half sheet) or flat, clean surface with flour.
Uncover bowl of dough and sprinkle top of brioche with flour. Pull off a little more than half of the dough. Save the other half for more fritters, beignets or maybe even a little baking.
Place dough on floured surface and roll into an approximately 12x13 rectangle, sprinkling liberally with flour as you roll (the dough is fairly wet, so it can take it).
Spread half of the apple mixture over the rectangle, leaving a small border around the edge of the dough.
Fold the dough into thirds: bring one side of the dough to the halfway point of your 12x13 rectangle, then fold the opposite side of the dough over the already-folded portion.
At this point, you should be looking at a fairly slender rectangle of dough. All of the apple mixture should be hidden within the folded portions of the dough. Pat down lightly.
Smother the other half of the apple mixture over the top of the rectangle(I used all the syrupy juices, but it's not necessary if the syrup seems too liquidy).
Follow with the same folding process: take one side of the dough and fold it over to the midway point, then take the opposite side of the dough and fold it over the already-folded section.
Allow the apple-filled dough to come to room temperature and rise a little, 30 minutes to 45 minutes.
On a floured surface, roll dough into an approx. 12x13 rectangle. With a floured knife or pizza cutter, cut dough into eight squares.
Meanwhile, heat canola oil in deep pot. To test temperature, drop a bit of dough into the oil -- if it immediately rises to the top and sizzles, the oil should be ready.
Take one square of fritter dough and stretch it out, pulling it into a rough-and-bumpy rectangle.
Carefully place dough into hot oil. Fry for about 1 to 2 minutes per side, until golden and crispy. Remove carefully and place on wire rack over a cookie sheet (to catch oil and icing).
Drizzle warm fritters with icing.
Serve warm or at room temperature. Enjoy for breakfast, lunch or dinner.