Recipe Request - Glazed Apple Fritter Doughnuts

[bgillette]

Hi, i'm looking for an apple fritter recipe. I've looked at every recipe I could find on the internet with not much luck. I'm trying to locate a recipe for the type that are dark brown, and glazed and they are usually very large and irregular shaped. They are also somewhat crunchy around the edges but soft like a doughnut in the middle. Many of the better doughnut shops carry these type. All the recipes I could find on the internet are nothing like this.
Here is a link to a picture of one:

fritter.jpg (image)

Does anyone know of a recipe for an apple fritter like this?]

[Kitchen Witch]

Would you allow me to share a favorite here?

Apple Fritters


1/2 cup milk
1 teaspoon of vanilla
1 egg
2 tablespoon butter, melted and cooled
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups cake flour
1 tablespoon orange zest
1/2 cup chopped apples, skin-on
1/2 cup sugar
apple butter, optional

Preheat at least 2-1/2 to 3 inches of hot oil in a deep-fryer or pan to 325 degrees. Blend first four ingredients. In a separate bowl, combine baking powder, salt and flour with a wire whisk. Fold flour, zest and apples into wet mixture. Drop spoonfuls of batter into hot oil. Fry for about 2 to 3 minutes or until golden brown. Drain on paper towels. Lightly toss with sugar. Serve warm with apple butter, if desired.


I have many recipes and I'[m going through them to look for the recipe you want.

KW

[nanny37]

[Hi KW.
I hope you can find the receipe also.We use to have a small bakery here that use to make them,but sadly it went out of business.I'll be watching for your posting.

[Sweets13]

I just found this one and am going to try it out this weekend. Let me know what you think should you try it out!

Apple Fritters:

Fritter:

• 1 cup all purpose flour
• ¼ cup sugar
• ¾ teaspoon salt
• 1½ teaspoons baking powder
• 1 teaspoon cinnamon
• 1/3 cup milk
• 1 egg
• 1 cup chopped apple

Glaze:

• 2 Cups powdered sugar
• 1 1/2 tablespoons milk

Directions: Combine flour, sugar, salt, baking powder, cinnamon.
Stir in milk and egg until just combined. Fold in apple. Pour oil
into skillet so that it is approximately 1½ deep. Heat oil on high.
Oil is ready when dough floats to top. Carefully add dough to oil in
heaping teaspoons. Cook until brown, about 2 minutes, then flip.
Cook another 1-2 minutes, until both sides are browned. Transfer
briefly to paper towels to absorb excess oil, then transfer to cooling
rack. Make glaze by stirring milk and powdered sugar together in a
small bowl. Drizzle over apple fritters. Wait about 3 minutes for
glaze to harden, then flip fritters and drizzle glaze over the other side.
Best served warm.

[Maerzie]

Yes. I've been looking for this exact same apple fritter donut recipe for years too. These recipes given are NOT the right one yet because the fritters are RAISED donuts, made with a yeast dough. I am going to sort of follow one of the fried method ideas here but start out with a sweet yeast dough that has the eggs, yeast, butter , and sugar in (sweet yeast roll dough recipe found everywhere), add some apples and cinnamon, (maybe rolled in like for cinnamon rolls and then sliced) and then raise them and fry them. Glaze is just a thin, powdered sugar vanilla frosting that you dip the fried donut in after it's drained a minute on paper towels, but still hot. The glaze should just drip off so just a little thin coating is on each. Can't do it today, but I already have raised dough, waiting for me in my fridge that I keep punching down. I'll come back some day soon and report how they turned out.

P.S. Also, if you ever PAY for boughten (is THAT even a word?) donuts, always get the RAISED ones because they are more time consuming and complicated to make, so you're getting more for your money. The easier, baking powder recipes can be whipped up by anyone and made in a jiffy, but they aren't as good, and you aren't getting the best deal for your money.

[Maerzie]

Yes, I agree with "KW" (above) regarding leaving the peels on all your apple bakery, including pies and coffeecakes. That way everyone is getting their fiber and other nutrients from the peel, and it's also faster and easier. Of course, the cores and any blemishes have to be cut out first. I've been leaving the peels on for over 20 years, and everyone still loves my bakery. Rarely does anyone even notice.
~~~Maerzie

[Kitchen Witch]

I've got this - if it helps at all -

Yeast Donuts and Donut Glaze

cold water - 32 oz.
yeast - 4 oz.
bread flour - 1 pound 14 oz.
pastry flour - 1 pound 10 oz.
baking powder - 1 oz.
dry milk solids, sifted - 3 oz.
eggs - 6 oz.
salt - 1 oz.
sugar - 6 oz.
vegetable shortening - 6 oz.

method: straight dough mixing method

1. Mixing the ingredients. In a 20 qt. mixing bowl, blend together the water and yeast by hand to create a slurry. Sift together the bread flour, pastry flour, baking powder and milk solids and place on top of the slurry. Followed by the eggs, salt and sugar. Reserve the vegetable shortening.

2. Using a dough hook, mix on low speed for "2 minutes". Then add the vegetable shortening, and mix on medium speed for "7 minutes", until a smooth dough is formed.

3. Place the dough in a lightly covered bowl and cover. Allow the dough to rest for 20 minutes.

4. Punch-down the dough. Pin-out the dough to a 1/2-inch thickness or scale into 1.5 ounce rounds. Then allow the dough to rest for 15 minutes.

7. Using donut cutters, cut-out desired donuts shapes Place on fryer screens and proof for 20 minutes. Giving the donut a 3/4 proof.

8. The fry oil temperature should be 370F degrees. Fry the donuts for a total time of 2 1/2 minutes. Turn donuts halfway through frying.

9. Remove, allow to drain, and place on paper towels to absorb fat. Allow donuts to cool for a couple of minutes before applying the donut glaze. The donuts must be at room temperature before applying a fondant or a chocolate ganache glaze.

Apple Fritters:

Chop 1 pound of donut dough into medium sized pieces. Mix this together with 5 ounces of apple pie filling, and 1 tsp. of cinnamon. Shape 4 oz. of this mixture into a round pile on a frying screen. Proof for 20 minutes. Fry at 370F, and glaze while warm.

Donut Glaze

Water - 16 ounces
Sugar - 8 ounces
Glucose - 4 ounces,
Powdered Sugar - 5 pounds
Vanilla Extract - 1 tablespoon.

1. Bring to a boil water, sugar and glucose.

2. Sift the powdered sugar into a large bowl. Then slowly whisk in the warmed liquid. Add the extract.

3. Using a glazing screen, pour the glaze over the yeast raised donuts and allow them to crust over. Reuse glaze, but keep warm at 120F.

[Kitchen Witch]

and this -


***DOUGH***
2 1/4 teaspoons active dry yeast
2/3 cup whole milk
3 1/4 cups unbleached flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons unbleached flour
4 extra large egg yolks
1/2 cup granulated sugar
1/3 cup sparkling apple cider
1/2 stick unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 tablespoon vanilla extract
***Apples***
1/2 stick unsalted butter
1 vanilla bean
7 granny smith apples, peeled and cubed
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup apple cider vinegar
1 cup sparkling apple cider
***Glaze***
1/2 cup powdered sugar, sifted PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons powdered sugar, sifted
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt




PREPARATION:
To prepare the dough; place the yeast in the bowl of an electric mixer. In a small saucpan, over med. heat, heat the milk until warm to the touch. Pour the milk over the yeast to soften, 1 to 2 mins. Add 2 cups of the flour to the milk mix, w/0 stirring. Cover the bowl tightly with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30 to 40 mins.

In a small bowl combine the egg yolks and sugar. Add the cider, melted butter, salt, cinnamon, vanilla extract, and 1 1/4 cups of the flour and mix until combined. Add this mix. to the yeast. USing the paddle attachment of an electric mixer, mix on low for half a minute, then turn up to med. for about 1 min. Add the rem. 2 Tablespoons of flour and mix on low for half a min, then on med. for another half a minte. THe dough will be very sticky.

Sift an even layer of flour onto the work surface; scrape the dough out of the bowl, onto the work surface Clean the mixing bowl and lightly coat it with veg. oil. Gather the dough and return it to the oiled bowl. Cover it tightly with plastic wrap, and set aside in a warm place until the dough has doubled in size, about 1 1/2 hours.

TO prepare the apples; in a large skillet over med. heat, melt the butter. USing a small paring knife, split the vanilla bean lengthwise. WIth the back of the knife, scrape out the pulp and the seeds of the vanilla bean, and add the scrapings and the pod to the butter. HEat the butter until bubbly. Add the chopped apples, tossing to coat them with butter. Add the cinnamon and sugar, and saute 3 to 5 mins. until slightly softened and the majority of the apples are deep golden. Add the vinegar and cider, and reduce over med. high heat. IF they are still very firm, turn the heat down to reduce slowly. The apples should be cooked, but still slightly firm to the touch Remove the vanilla bean and place the apples on a baking sheet to cool.

Scrape the dough out onto a floured surface and stretch into a rectangle about 2" thick. Spread half of the apples over the dough and fold into thirds by bringing the bottom up and the top down, patting with your hands to flatten slightly. Scatter the rem. apples on top and fold into thirds again. Gather the dough together by tucking under the edges and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 mins.

Heat the oil to 375.

Scrape the dough out onto a floured surface and gently roll or pat it into a rectangle about 1/2" thick, flouring the surface of the dough as necessary. Dip the cutter in flour and, cutting as closely together as possible, cut out the fritters. Place them on a floured surface and allow to rest for 10 mins, no longer.

To prepare the glaze: in a small stainless steel bowl set over a pot of gently simmering water, combine the powdered sugar, cream, vanilla extract, and salt. Heat until just warm, stirring frequently. The glaze should be thin and translucent; if necessary, thin it down with more cream.

Dip your hands in flour, and stretch the fritters by pulling them gently, elongating the round shape into a 4" oval. DOn't worry if you puncture the dough as you stretch it. Drop directly into the hot oil and fry til golden brown.

Drain on paper towels and brush the fritters with glaze while they are warm.

[Maerzie]

I still have never found a good recipe for the bakery type apple fritters. Do you suppose I should just knead some apple pieces and cinnamon-sugar into some sweet dough? I have tried putting these on an oblong , and then slicing, jelly-roll style, like for pecan rolls, and it didn't work out well at all. Then, I would guess they are fried at about 375 degrees, right?

[Maerzie]

Now, I "JUST" found the recipe, sent by "Kitchen Witch", so I'll have to print it out and try it. Thank you so much "Kitchen Witch"! I guess I just had a "senior moment" to miss it right before my eyes. I'm just looking up FOOD on the net today because I know I need to be on a diet!

Maerzie

[Kitchen Witch]

Too funny!

When trying to duplicate a bakery recipe it is quite difficult because they use certain flour blends that are available in 50 pound bags and bought through a bakery supply house.

Please let us know if you like them!

[DADM]

Now, I "JUST" found the recipe, sent by "Kitchen Witch", so I'll have to print it out and try it. Thank you so much "Kitchen Witch"! I guess I just had a "senior moment" to miss it right before my eyes. I'm just looking up FOOD on the net today because I know I need to be on a diet!

Maerzie

I have been looking for the same recipe for quite some time myself. Apple fritters are my favorite doughnuts. There are several recipes listed. Which is the correct one? Thank you, DADM

[DADM]

Apple fritters are my favorite doughnut and I have been looking for the same recipe as depicted by your photo for quite some time. Did you ever obtain the recipe your were looking for? Has it been posted?
Thanks,
DADM

[Antilope]

Apple Fritters

This recipe is very similar to the outstanding apple fritters they serve at the Applewood Farmhouse Grill in Gatlinburg, Tenneessee. Be sure to serve them warm with some of your homemade Apple Butter.
Prep Time: 30 minutes

Cook Time: 3 minutes

Total Time: 33 minutes

Ingredients:

1/2 cup milk
1 teaspoon of vanilla
1 egg
2 tablespoon butter, melted and cooled
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups cake flour
1 tablespoon orange zest
1/2 cup chopped apples, skin-on
1/2 cup sugar
apple butter, optional
Preparation:

Preheat at least 2-1/2 to 3 inches of hot oil in a deep-fryer or pan to 325 degrees. Blend first four ingredients. In a separate bowl, combine baking powder, salt and flour with a wire whisk. Fold flour, zest and apples into wet mixture. Drop spoonfuls of batter into hot oil. Fry for about 2 to 3 minutes or until golden brown. Drain on paper towels. Lightly toss with sugar. Serve warm with apple butter, if desired.


Source: About. com

[Kitchen Witch]

I love apple fritters and I wanted a "quickie" recipe so this is what I did -

Combine 1 c. flour with 1/4 c. sugar, 3/4 tsp. baking powder, 1/2 tsp. Kosher salt (if I was using regular table salt I would have used 3/4 tsp.) and a bit more than a tsp. cinnamon. I mixed 1/3 c. milk with 1 large egg and added to my dry ingredients - mixing only until just combined - do not overmix. Gently fold in about 1 c. chopped and peeled (actually closer to minced because I wanted them small) apple. I also added a handful of chopped walnuts to the apples before folding in - that is how I wanted them - may not be "traditional" but who cares. I was going to add raisins or craisins - and since it's a adaptable recipe I will the next time.

I heated my oil (I used my Fry Baby) and I dropped the dough by the spoonful into the hot oil - cooking 2 minutes, turning and cooking another 1 - 2 minutes. The cook time is going to depend on the size you make - I wanted little "munchies" for myself.

Drain well. Then placed on a rack for glazing.

I made a simple glaze using confectioners' sugar and a tad of milk - just enough to give me the consistency I was looking for. Drizzle the top, let it set a bit to "harden" and then turn and drizzle glaze on the underside.

A nice large cup of tea and my little munchies did it for me. They are not yeast-risen, but while heating the oil I made my dough - really took no time at all.

I will make these again trying a nice maple syrup glaze and trying apple juice in place of the milk.

If you want you can add nutmeg or cardamom. There is a lot you can do with this.

[lvdkeyes]

I have made apple fritters using the powdered sugar and milk glaze. While they were tasty, they weren't what I was looking for. The ones I like are with a thin clear sugary glaze which gets a bit crunchy. I am still looking for this recipe.

[Kitchen Witch]

I have made apple fritters using the powdered sugar and milk glaze. While they were tasty, they weren't what I was looking for. The ones I like are with a thin clear sugary glaze which gets a bit crunchy. I am still looking for this recipe.

Have you tried using whole milk warming in a pan with a bit of vanilla, then sifting your 10X sugar into it to dissolve - stirring it slowly. Do not let it boil - but place over a pan of hot water while dipping your donuts?
About 1/4 c. milk should do it for about 2 c. 10X (confectioners' sugar)

[lvdkeyes]

KW, I think I will try your earlier posting, I will have to scale back the proportions.

Donut Glaze

Water - 16 ounces
Sugar - 8 ounces
Glucose - 4 ounces,
Powdered Sugar - 5 pounds
Vanilla Extract - 1 tablespoon.

1. Bring to a boil water, sugar and glucose.

2. Sift the powdered sugar into a large bowl. Then slowly whisk in the warmed liquid. Add the extract.

3. Using a glazing screen, pour the glaze over the yeast raised donuts and allow them to crust over. Reuse glaze, but keep warm at 120F.

[Kitchen Witch]

Let me know if you like it!

[lvdkeyes]

Sure will. It may be awhile since I still have a couple left from my last batch.

[Kitchen Witch]

Sure will. It may be awhile since I still have a couple left from my last batch.

I am ashamed to say that the minis I made 2 days ago are almost gone! One left.

[lvdkeyes]

if you enjoyed them why be ashamed?

[Kitchen Witch]

I'm not one to finish off baked goods without freezing them for another time - I was a little piggie with these!

[Diana James]

Hi there i was just curious if you ever got a recipe response to your question about these apple fritters i am desperately searching for the exact same thing and also can not find one if so could you please forward somehow thank you immensely