Related Posts Plugin for WordPress, Blogger...
Search

Hungry Eyes (edible photo index)

Categories

Get your blackjack by email

Preview | Powered by FeedBlitz

Follow the Bakehouse...

Follow Me on Pinterest

Lick the Spoon
« pineapple upside-down cookies | Main | beer-battered sausage bites »
Thursday
Apr192012

apple fritters

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.

No-knead.

No mixer.

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.

Apple Fritters

brioche dough adapted from Artisan Bread in Five Minutes a Day via Macheesmo

Note: Both the dough and the apple mixture need to chill out for awhile. Really, most of this makes for an awesome overnight recipe.

dough: 

  • 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.

apple filling: 

  • 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 

icing: 

  • 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.

Reader Comments (6)

I LOVE your website!!! I have been looking for a specific apple fritter recipe. I was thrilled to come across yours because it is the one I've been looking for. Most apple fritters recipes I've tried are lacking to my husband's expectations. I am so excited about trying yours - I KNOW it's the one I've been looking for. However, I'm a bit "confused" about the folding technique. Would you elaborate more?

If I understand it correctly, you roll the dough out into a 12X13 shape. Spread the apple mixture to cover the 12X13 (eliminating the edges). This is where I'm confused. You fold the dough in half (covered with apple mixture, which appears to be quite messy), then twice more. At this point, do you roll the dough back out into a 12X13 shape again and spread the remainder of the apple sauce, and then proceed by folding 3 times more? Then roll it back out into a 12X13 shape?

It's the process of folding 3 times that is confusing me - after the 3rd time, do you roll the dough out and spread the remainder of the apple mixture and then repeat folding 3 times and roll out again?

I would so appreciate if you can tell me if I understand this correctly. My husband is from Germany. We're 65, and he loves apple fritters, but I have yet to meet his expectations. I am so excited to try your other recipes Thanks, Bonnie

(Your instructions)
"Fold dough over the filling in thirds, pulling one side over the filling and the other side of the dough over that. Pat down lightly.

Spread remaining apple mixture over the top of the long rectangle (I used all the syrupy juices, but it's not necessary if the syrup seems too liquidy).

Fold dough over filling again in thirds. Allow the apple-filled dough to come to room temperature and rise a little, 30 minutes to 45 minutes."

September 2, 2012 | Unregistered CommenterBonnie

Hi Bonnie! I'm so glad you're going to give them a go! I'm going to rewrite the instructions in the recipe to make them more clear.

Here's the run down -- Once you've covered the dough in half of the apple mixture, you fold the dough into thirds. Bring one side of the dough to the halfway point of your 12x13 rectangle. 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.

You smother your remaining apple mixture over the top of the rectangle and then do the same folding process -- take one side and fold it over to the midway point, then take the opposite side and fold it over the already folded section.

So, really, it's just two rounds of folding. It may look messy, but it should all turn out well in the end! Follow with the rise and rolling instructions in the recipe above.

I just told my husband about this and he says I have no excuse...that I have to make these again. He really loved these apple fritters. I DO need to make these again! :) Feel free to let me know if you have any other questions. I hope you and your husband enjoy them, too!

September 2, 2012 | Registered Commenterblackjack bakehouse

These look amazing and I'm dying to try them. Is there a printable version without pictures?

October 11, 2012 | Unregistered CommenterRebecca

Hi Rebecca - The easiest way to print out the recipe is to highlight the recipe and then, on your print screen, click "selection." Only the selected/highlighted recipe should print out. Hope that helps!

October 11, 2012 | Registered Commenterblackjack bakehouse

I'm making these now and the dough is very sticky. Is that normal?

August 20, 2013 | Unregistered CommenterRebecca

Hi Rebecca -- This brioche dough is pretty sticky. You can actually use a fair amount of flour to dust the top of the dough when you first take some from the bowl of dough that you chilled, then flour your rolling board and hands well. You can use a bit more flour than usual in order to make it easier to handle/work with because it such a wet dough. I hope all went well with your fritters!

August 21, 2013 | Registered Commenterblackjack bakehouse

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Post:
 
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>