What was it Homer Simpson used to say…. MMMMMMMMMMMMMM Donuts. For me that is more likely to be MMMMMMMMMMM Apple Fritters, so it’s probably not surprising that I’ve played with dozens of recipes over the years – most yeast versions. But this quick one is the one I keep coming back to – it’s fantastic AND as a quick donut it’s a snap to produce. While I usually make them using fresh whole ground flour they work just as nicely with white flour.
The other nice thing is this recipe is that it scales wonderfully – from 1x to about 5x which is about the maximum I can manage to make with my deep fryer before it makes sense to do up another batch of batter – but given that takes all of five minutes it’s really no hardship. So get out your apples, heat up the oil and get ready to enjoy.
Click on the post title to expand for the whole recipe.
Marshmallows likely strike most folks today as some complex food that must contain several dozen compounds with long and complex names able to be made only in complex factories. The reality is exactly the opposite – marshmallows are simple and easy to produce at home. Moreover, you can make some great flavoured marshmallows – such as these peppermint ones that are the perfect accompaniment for hot chocolate.
Try these and it will forever ruin your experience with donut shop fritters, they are awesome. Now, they aren’t quite as easy as just tossing the ingredients for bread into the bread machine and walking away, but if you have a handle on the processing steps they don’t take that much more time and the result at the end of the process is well worth it.
Start by making the whole wheat dough. This is a rich sweet dough that is oh so sticky. As such it’s best mixed in a stand mixer or in the bread machine on the dough cycle.
Apple fritter filing
While the dough is going through the cycle – which takes about an hour and a half – prepare your apple filling. If you can choose apples with a crisp firm flesh – those hold together best – but I find I’m often grabbing bags of softer fleshed apples we’ve gleaned and put down. Irrespective of the type of apple don’t cook them into a mush – you just want to soften them and get them to absorb some of the cinnamon caramel greatness.
When rolling out the dough make sure your work surface is well floured to keep the dough from sticking. Roll the dough out into a rectangle about 1/2″ thick, and then put the apple mixture on one half and fold the other segment over the filling.
Cut up dough and filling ready for forming
Now, in order to get that structure of dough and apple that fritters are known for you need to chop the material up cut on the diagonal about 3/4″ apart, and then cut the opposite diagonal in the other direction. Then take a scoop of the cut up dough and apple mix and firm it into a solid ball about 1″ thick.
Allow the fritters to double in bulk and then fry them up. When they are still warm dip one side in the glaze you can make up while the fritters are rising.
My favorite glaze is made using my homemade apple cider syrup which really punches up the apple flavor, but maple syrup or vanilla are also great options.
Like so many seasonal or holiday baked goods hot crossed buns can be prepared any time of the year. It’s not like the bakery gremlins are going to jump out from behind the wheat barrel and confiscate “unseasonal” baking. But, all the same, there is something to be said about allowing traditions and the flow of the seasons to prompt us to mix up our culinary repertoire.
Let Easter (or now) serve as the reason to mix up your baking by preparing a batch of hot crossed buns. If you can make buns you can make hot crossed buns – the only difference is the addition of a few spices to our standard whole wheat yeast bread recipe along with a cup of raisins added just before the dough is kneaded for the second time. When the buns have cooled they get a tiny bit of icing. That’s it. Simple, easy, fast and a delicious difference. Make a batch and the bakery gremlins who make these disappear will end up being your family members.