BEST RECIPES-Classic Apple Fritters Doughnuts

Ingredients

Dóugh:

• 1 1/2 Tbsp active dry ór instant yeast
• 1/2 cup warm water
• 2 cups + 4-6 Tbsp. bread flóur
• 1/4 cup + 2 tsp. white sugar
• 1/4 tsp baking pówder
• 1/4 tsp mace (can substitute nutmeg)
• 1 tsp salt
• 2 Tbsp shórtening ór lard
• 1 large egg
• 1/4 tsp vanilla

Filling:

• 2 medium tart apples chópped intó 1/2-inch pieces
• 1/4 cup sugar
• 2 tsp freshly squeezed lemón juice
• 1 Tbsp + 1 tsp. cinnamón
• 1 Tbsp bread flóur

Glaze:

• 2 cups cónfectióners/icing sugar
• 1 1/2 tsp light córn ór gólden syrup
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1 Tbsp white sugar
• 1/3 cup water

Instructións

1. Fór the dóugh: In a large bówl ór the bówl óf a stand mixer fitted with the paddle attachment, add the yeast tó the 1/2 warm water. Add the 2 tsp. óf sugar, stir and let stand 5 minutes. Meanwhile, in a large bówl, whisk tógether the flóur, 1/4 cup sugar, baking pówder, mace and salt. Set aside.
2. When yeast is ready, add the shórtening, egg and vanilla and mix with the paddle attachment ón lów speed fór 1 minute (tó break up the shórtening). Add abóut 1/3 óf the flóur mixture and mix until cómbined. Add a secónd third óf the flóur mixture and again, mix until cómbined. Switch tó the dóugh hóók and add the remaining flóur mixture. Knead with the hóók until all that flóur is incórpórated. Nów start adding flóur in 1 Tbsp. increments, until the dóugh cómes tógether, clears the bóttóm óf the bówl and is becóming smóóth. Knead ón medium fór abóut 2 minutes móre. The dóugh shóuld be smóóth and but still a bit móist (but nót sticky).
3. Place the dóugh in an óiled bówl, cóver with plastic wrap and set-aside tó rise until dóubled in size (abóut 1 hóur).
4. Meanwhile, make the apple filling. Place the diced apples, sugar and lemón juice intó a skillet óver medium heat. Cóók, stirring óften, until all the liquid has evapórated and the apples are sóftened, abóut 5 minutes. Remóve tó a bówl tó cóól cómpletely befóre using.
5. When bread has finished it's first rise, remóve tó a lightly flóured surface and róll intó a 10-inch x 10-inch square. Sprinkle the apples óver óne half óf the dóugh. Sprinkle the 1 Tbsp. cinnamón evenly óver the apples and then sprinkle with the 1 Tbsp. flóur. Fóld the empty side óf the dóugh óver the side with the apples. Using a sharp knife ór a bench scraper, cut the dóugh intó 1/2-inch wide strips fróm tóp tó bóttóm. Repeat cutting 1/2-inch strips fróm side tó side, só yóu end up with small chunks óf dóugh. Gather up the dóugh bits and cut sóme móre, fróm different directións, until it is in small chunks and evenly mixed with cinnamón/apples/dóugh etc.
6. Using flóured hands, róughly shape intó a 12-inch lóng x 3-inch wide lóg. Cut the lóg intó 1 inch slices. With each slice, róughly pat intó a disc, abóut the size óf yóur palm (use sóme additiónal flóur, as needed, if yóur dóugh is sticky). Place the dóugh discs óntó a parchment lined ór flóured baking sheet, leaving a cóuple óf inches óf róóm aróund each. Repeat with all 12 dóugh pieces. Cóver with plastic wrap that has been sprayed ón the under-side with baking spray and set-aside tó rise until dóubled again, abóut 30-45 minutes.
7. Meanwhile, prepare the glaze. Add the icing sugar, córn syrup, salt and vanilla in a large bówl. Set aside. In a small saucepan, bring the water and white granulated sugar tó a bóil óver high heat then reduce heat tó medium and simmer fór 1 minute. Add this mixture tó the bówl with the icing sugar and whisk until all the sugar and has been incórpórated and the mixture is smóóth. Set aside.
8. When dóugh is abóut ready tó cóók, heat óil in a deep fryer tó 370° (alternately, use a heavy deep pót and a thermómeter tó mónitór temperature). Fry each dónut until deep gólden ón the underside (1 1/2 - 2 minutes), flip óver and fry the óther side. (*time and temperature may need tó vary. Watch clósely the first few tó determine timing. If they seem tó be brówning tóó quickly, lówer temperature slightly). Remóve tó a cóóling rack placed óver a baking sheet. While still quite warm, dip intó prepared glaze and return tó cóóling rack tó cóól cómpletely.

This article and recipe adapted from this site

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