Ingredients

Method

1. 1

   Start by activating the yeast. Pour the warm milk into a small bowl. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop. Stir and allow to sit for 5-7 minutes, until frothy and activated.

2. 2

   In a large bowl, whisk together the flour and salt.

3. 3

   Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand). Add the rest of the sugar, melted and cooled butter, eggs, vanilla, and 2 cups (240g) of the flour mixture.

4. 4

   With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined. Allow to rest for 5 minutes so the flour can soak up the liquids.

5. 5

   Then, add the rest of the flour and mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl. Don’t add too much, you want the dough to be slightly sticky! I ended up adding about 2 tbsp more flour. If you are mixing and kneading by hand, add the rest of the flour mixture to the bowl, mix, and then pour the dough onto a floured surface and knead for 5-7 minutes by hand.

6. 6

   Transfer the dough to a lightly oiled bowl. Cover the bowl loosely with plastic wrap and then a kitchen towel. Allow to rise in a warm environment for 1-1.5 hours, or until doubled in size.

7. 7

   In a large saucepan over medium-high heat, add the butter, diced apples, brown sugar, maple syrup, salt, cinnamon, and apple pie spice. Cook until the sugar melts and the apples start to soften, stirring occasionally (~10 minutes). It can help to steam the apples by covering the pan with a lid for a few minutes.

8. 8

   Mix together the cornstarch and water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir, and cook until the mixture thickens (1-2 more minutes).

9. 9

   Remove from the heat and stir in the vanilla. Set aside to cool COMPLETELY. I like to transfer the mixture to a separate bowl and place in the refrigerator to speed up the process.

10. 10

    Cut out 8 medium-sized squares or 12 small squares of parchment paper (depending on how big you want the apple fritters) and place baking sheets. I did 2 baking sheets with 4 squares of parchment paper on each. Sprinkle each parchment paper square with flour.

11. 11

    Assemble. Once the dough is doubled, turn it onto a floured surface. Form it into a rectangle using your hands, then roll it out into a 12x16” rectangle.

12. 12

    Spread the cooled apple filling across the entire surface of the dough, then sprinkle extra flour (1/4 cup; 30g) all over the top of the apple filling.

13. 13

    Fold each short side of the dough to meet in the middle and enclose the apple filling. Gently pinch and push the seem and edges together.

14. 14

    Use a bench scraper, pizza cutter, or sharp knife to cut the dough into a grid pattern, making 1” pieces, cutting across the dough lengthwise and then widthwise. Then, toss and gather the dough bits, and cut a little more from different directions. It is going to get messy, embrace it!

15. 15

    Divide the dough and form into 8 large or 12 small round fritters. Use your hands to form each fritter into a ball, compacting them together so it looks like it’s holding together, adding a little more flour if needed. You want to make sure there is enough flour so they stay together when frying, don't be afraid to add a good amount!

16. 16

    Add a good sprinkle of flour to the tops of each fritter, then flip them and sprinkle more flour on the other side. Transfer them to the prepared squares of parchment paper on the baking sheets (it will be easier to transfer into the oil this way). Loosely cover the baking sheets with a piece of plastic wrap and allow to rest while the oil heats. You can also place them in the refrigerator or freezer while the oil heats, this will help to keep them together once placing them in the oil.

17. 17

    Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-375F (182C-190C).

18. 18

    Line a wire cooling rack with a thick layer of paper towels.

19. 19

    Once the oil is hot enough, carefully and slowly place 1-2 fritters into the hot oil (with the parchment paper on). If you made large ones, I recommend doing 1 fritter at a time. After 1 minute or until it naturally starts to release, pull the parchment paper away from the fritters with metal tongs. NOTE: Sometimes I do like to take tongs and gently squeeze and hold the fritters together right after placing them into the oil, this will help give them a good foundation for staying together throughout the frying process.

20. 20

    Fry the fritters for 2-3 minutes on each side, until deeply golden brown. Use a slotted spoon to remove the fritters from the oil and set on the rack with paper towels. Repeat with remaining fritter donuts.

21. 21

    While cooling, make the glaze by whisking together all of the ingredients in a large bowl, until smooth. If the glaze is too thick, whisk in 1 tsp more milk at a time.

22. 22

    Once the fritters are slightly cooled, dunk each fritter, top side down into the glaze. Set on a cooling rack until the glaze sets.

23. 23

    Serve and enjoy!