Apple Cider Fritters
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Recipe Intro From cynthiajordan
TK
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Recipe Card
ingredients
Apple Filling
- 2 tablespoons fresh lemon juice (about 1 whole lemon)
- 1 teaspoon lemon zest
- 2 tablespoons unsalted butter
- 3 large firm red apples (such as Snapdragon, Honeycrisp, or Envy), peeled, cored, and diced
- 1/4 cup firmly packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon fine sea salt
- 3/4 cup apple cider
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla bean paste (optional)
ingredients
Dough
- 1 1/8 teaspoon active dry yeast
- 2 tablespoons warm water (110F)
- 3/4 cup warm whole milk (110F)
- 2 large eggs, at room temperature
- 2 tablespoons sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine sea salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into small cubes
- Sunflower seed or canola oil, for frying
ingredients
Glaze
- 3 cups confectioners’ sugar
- 1/2 cup Runamok Apple Cider Syrup
- 4 tablespoons (1/2 stick) unsalted butter
- Kosher salt, to taste
Method
To make the filling:
Step 1
Melt butter, lemon juice, and zest over medium heat in a large dutch oven or pan. Stir in apples, brown sugar, cinnamon, nutmeg, and salt.
Step 2
Cook frequently stirring for 8-10 minutes until softened.
Step 3
Whisk a small amount of cider together with the cornstarch to make a thin paste.
Step 4
Whisk together the cider and cornstarch. Pour into apples and bring to a boil and cook for 5 minutes until thickened.
Step 5
Remove from heat, stir in vanilla bean paste (optional) and allow to cool completely. Store in an airtight container in the refrigerator (preferably overnight) until ready to use.
To make the dough:
Step 1
Dissolve yeast in warm water. Stir until foamy and dissolved, about 5 minutes. [Note: Do not exceed 110F when warming the water and milk. To test if the yeast is still alive, combine the warm water, yeast and a teaspoon of sugar. Stir to dissolve, let sit 10 minutes].
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine the yeast mixture, milk, sugar, and eggs. Paddle together on low speed until combined.
Step 3
Add in ½ of the flour, and mix on low speed for 2 minutes.
Step 4
Switch to the dough hook attachment and add the remaining flour and salt. Beat on medium speed for 3-4 minutes. Add the butter cubes and continue to mix on medium speed for about 5-8 minutes.
Step 5
Turn dough out onto a flour work surface and knead for 5 minutes by hand. Once smooth, roll the dough into a ball and place it into a well-greased bowl and cover loosely with plastic wrap.
Step 6
Let rise in a warm place until doubled in size, about 1 hour.
To make the glaze:
Step 1
In a small saucepan whisk together confectioners’ sugar, syrup, and butter. Add salt to taste. Remove from heat and set aside covered tightly until ready to use. [Note: You'll need to rewarm before glazing.]
Assembly:
Step 1
Punch down the dough, turn it out onto a well-floured work surface and roll it out into an 14 x 10-inch rectangle, about ½ inch thick. Spread the apples evenly over the dough of the dough. Top with a heavy sprinkling of flour. Roll it lengthwise into a long log (similar to cinnamon rolls).
Step 2
Flatten the log slightly. Starting with a short side, roll up the log into a large ball.
Step 3
Reroll back out into a 14 x 10-inch rectangle about ½ inch thick. Cut the dough into 12 equal squares. Pull the corners of each square toward the center to seal in the filling. Place the apple fritters on lined half-sheets. Cover loosely with plastic wrap and refrigerate for 1 hour, or overnight.
Step 4
To fry the fritters, remove them from the fridge and let them sit at room temperature loosely covered for 1 hour.
Step 5
Set a wire rack or a baking sheet lined with paper towels. Fill a large, deep dutch oven halfway with oil. Heat over medium-high until it registers 325°F on a deep-frying thermometer. Adjust the heat to maintain the temperature. Working in small batches, carefully place the fritters in the oil. Fry, turning once, until lightly golden brown and cooked through 5-6 minutes per side. Use a slotted spoon to transfer to the wire rack or prepared baking sheet. Let cool for 5 minutes.
Step 6
Toss the fritters in the glaze and serve warm.