Apple Fritter Doughnuts

• Baking & Spices

  • 2 1/4 tsp Active dry yeast
  • 3 1/4 cups All-purpose flour
  • 1 tbsp Vanilla extract

• Dairy

  • 2/3 cup Whole milk

• Other

  • 1/4 cup Unsalted butter ( melted and cooled until lukewarm

Found on tastesoflizzyt.com

Description

Ingredients

• 2 1/4 tsp (or one envelope) of active dry yeast
• 2/3 cup whole milk, warm (about 105 degrees F)
• 3 1/4 cup plus 2 tbs all-purpose flour
• 4 egg yolks
• 1/2 cup granulated sugar
• 1/3 cup apple cider
• 1/4 cup unsalted butter, melted and cooled to lukewarm
• 1 tbs vanilla extract
• 1 tsp Kosher salt
• 1/2 tsp ground cinnamon
• 1/4 cup unsalted butter
• 1 tbs vanilla bean paste
• 5 large Granny Smith apples, peeled, cored, and chopped
• 1/4 cup granulated sugar
• 1/2 tsp ground Cinnamon
• 1 cup apple cider
• 1/8 cup apple cider vinegar
• 1 1/4 cups confectioners sugar
• 1/2 cup heavy cream
• 2 tsp vanilla bean glaze
• 1 tsp Kosher salt
• 1 quart vegetable oil

Directions

• Place the yeast in the bowl of a stand mixer. Pour the warm milk over the top of the yeast. And let stand for 5 minutes.
• Add 2 cups of the flour over the yeast mixture. Do not stir. Cover and place in a warm location to rest for about 30 to 40 min.
• In a medium bowl, whisk the egg yolks, sugar, apple cider, melted butter, vanilla, salt, cinnamon and 1 1/4 cups of flour. Whisk until combined.
• Add the egg mixture to the yeast.
• Using a paddle attachment, mix the ingredients on low for about 30 second until combined.
• Increase the mixer speed to medium for about 1 minute.
• Then add the remaining 2 tbs of flour. Mix for another 30 second or so. The dough will be very sticky. That is expected.
• Transfer the dough to a well-oiled bowl. Cover the bowl with plastic wrap and a clean kitchen towel. Place in a warm location to rise for about 1 1/2 hours (or until the dough has doubled in size).
• Melt the butter in a large skillet (I used a 12-inch one).
• Once the butter is bubbling, add the apples. Toss the apples in the butter until well coated.
• Add the sugar and cinnamon and cook for about 5 minutes.
• Add the apple cider and vinegar, and cook on medium for about 5 to 7 minutes, or until all of the liquid has evaporated. Mix occasionally.
• Add the vanilla bean paste, and mix to combine.
• Spread the apple filling on a baking sheet to cool.
• Turn the dough out onto a well-floured surface.
• Pat it into a rectangle thats about 2 inches thick.
• Spread half of the now cool apple mixture in the center of the dough. Fold the top and bottom of the dough over the mixture. Turn the dough, so the top and bottom are now on the sides of the dough.
• Pat the dough out into another rectangle thats 2 inches thick.
• Spread the remaining apple filling over the center of the dough. Again, fold the top and bottom of the dough over the filling.
• Gather the dough into a ball, and return it to the well-oiled bowl.
• Cover and allow to rise for about 30 minutes or until the dough has doubled in volume.
• While the dough rests, heat the oil in a large Dutch oven on medium until it reaches 375 degrees F.
• Turn the dough out onto a well-floured surface.
• Pat the dough out to 1/2-inch thickness.
• Using a pizza cutter, cut the dough into a grid pattern, making 1-inch pieces.
• Form the fritters by combining 3 squares of dough into one mound.
• Allow the fritters to rest for about 10 minutes.
• Whisk together the confectioners sugar, cream, vanilla bean paste, and salt. Set the bowl over a small saucepan of simmering water over low heat. Warm and mix occasionally until the mixture is warm to the touch. Turn off the heat, but keep the glaze over the warm water so that it remains warm.
• Carefully drop each fritter into the warm oil. Do not overcrowd the pan, or the oil temperature will drop too quickly. Add 4 or 5 fritters at a time.
• Fry for about 3 minutes or until golden brown.
• Using a slotted spoon carefully turn the fritters over and cook until the other side is also golden brown, about 4 to 5 minutes.
• Remove the fritters to a baking sheet covered in paper towels and fitted with a drying rack.
• Repeat the process of frying the fritters allowing the oil to return to 375 degrees F between batches.
• After removing each batch from the oil, allow to sit for about 5 min. Dip into the glaze.