Apple Fritters

Yield: 6 fritters


  • Dough
    • 1 3/4 cup flour
    • 2 tbsp sugar
    • 1/2 tsp salt
    • 1 tsp yeast
    • 5 tbsp butter, cut into pieces
    • 1/2 cup warm milk
    • 1 egg
  • Apple Filling
    • 2 tbsp butter
    • 250g tart apples, peeled and diced (2-3 apples)
      • I used golden delicious
    • 2 tsp cinnamon
    • 2 tbsp sugar
    • 2 tsp cider vinegar
    • 1 tsp lemon juice
    • A pinch of salt
  • Flour
  • Oil for frying
  • Glaze
    • 3 cups powdered sugar
    • 1/2 tsp vanilla
    • 1/2 tsp salt
    • 6 tbsp milk


  1. In a mixing bowl, combine the flour, sugar, salt, and yeast.  Whisk together.
  2. Add the butter, milk, egg.  Stir to combine.  Turn onto a counter top and knead by hand until it forms into a dough.  Cover and allow to proof for 2 hours.
  3. For the apple filling, melt 2 tbsp butter in a large frying pan.  Until it has foamed and started to brown, add the apples and sauté.  Add the cinnamon and sugar, and pan roast for an additional 90 seconds.
  4. Deglaze with the cider vinegar and lemon juice.  Cook for an additional 15 seconds, remove from the heat, lightly salt, and let cool.
  5. Turn your dough onto a floured work surface and roll into a 1/2" rectangle.  Spread the apple mixture over the top of the dough, all the way to the edges.  Sprinkle lightly with flour.
  6. Roll it up like a cinnamon roll.  Cut the rolled-up dough on a 45° angle, 1" thick slices.  Then cut the other way, resulting in lots of little "cubes" of dough and apple filling.
  7. Press it back together (but not kneading!), using a bit more flour if needed to avoid sticking to your countertop.  You should have a tight "loaf."
  8. Cut into six disks.   Press each flat into about 1/2" thick (again, just pressing and not kneading).
  9. Set aside to proof for about 20 minutes.
  10. Warm your oil (3" deep) to 360°F in a large dutch oven.  Gently add fritters 1-2 at a time, for 60-90 seconds per side.  Flip gently so that they don't fall apart.
  11. Remove with a slotted spoon and let stand on a wire rack.
  12. For the glaze, whisk together all ingredients until smooth.
  13. Once the fritters have fully cooled, dunk into the glaze to coat both sides thoroughly.  Return to a wire rack to let the glaze dry.  You can add more onto the top if you've got extra glaze remaining.
  14. Serve with a cup of coffee or warm apple cider.

Adapted from Brian Lagerstrom.