Just like ones from the donut shop, these maple glazed, homemade apple fritters are fried, sweet and so, so good.
One of my families favorite things are Donut Shop Apple Fritters. My son has been requesting that I make them for years, but for some reason I have never done it. Why? I don’t know. But now that I have, I’m never looking back!
The warm cinnamon dough combined with the sweet cooked apples and perfectly fried then topped in a sweet maple glaze is perfection. On a cool Fall day, these are the perfect coffee or warm cider companion.
It all starts with a perfect yeast dough. All though time consuming, there is not much actual prep time. It is more rising time. I made the dough at about 5 am the other day while I was putting together my kids lunch. Studded with cinnamon, the sweet aromas started here. I let the dough rise for a few hours while I ran my other errands.
Later in the morning, I made the apple filling. Sweet tart apples combined with butter, brown sugar, and cinnamon is pretty much heaven. After cooling, I rolled out the dough and added the apples, cut into their shapes, and let the rest once again before frying.
These are best enjoyed the day of, however they freeze beautifully. So make a few extra, freeze them, and enjoy them on a cold winter day! Enjoy! Scroll down below the recipe for more of our favorite apple recipes.
- ½ cup warm water
- 4 and ½ teaspoons active dry yeast
- 1 tablespoon granulated sugar
- ⅓ cup vegetable shortening
- ¾ cup milk
- ¼ cup granulated sugar
- 1 teaspoon salt
- 4 cups all-purpose flour
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- Vegetable Oil for Frying
- 2 teaspoons butter
- 2 medium tart apples peeled and chopped into ½-inch pieces
- ¼ cup brown sugar
- 1 teaspoon freshly squeezed lemon juice
- 1 Tablespoon cinnamon
- 1 Tablespoon flour
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- In a small bowl, combine warm water, yeast, and sugar. Allow to sit until yeast begins to "bloom".
- While yeast is blooming, melt shortening and milk in a small saucepan over low heat until bubbles appear on the surface.
- Remove from heat and transfer into a large bowl.
- Add salt and sugar and mix until sugar has dissolved.
- Add 1 cup of flour, cinnamon, nutmeg, and eggs to the milk mixture and beat until combined.
- Beat in yeast mixture and remaining 3 cups of flour until combined.
- Replace your whisk attachment with the kneading hook, or place dough on a well-floured surface, and knead until smooth and no longer sticking to bowl or hands.
- Once dough is smooth, place in a large greased bowl, cover and let rest until dough has doubled in size.
- In a small frying pan, melt butter over medium heat.
- Add apples, lemon juice, sugar, and spices and cook while stirring frequently, until apples are soft- about 4 minutes.
- Remove from heat and stir in flour. Bring mixture to room temperature.
- On a lightly floured surface, roll the dough out to a ½-inch thickness.
- Spread the apple mixture onto half of the dough, then fold the other half over the apples.
- Cut 2 inch wide strips.
- With floured hands smash the dough and apple together and tuck in any apples that stray, and press each fritter into a flat round.
- Coat 2 rimmed baking sheets with flour. Transfer the uncooked apple fritters to the baking sheets.
- Cover and let rise for 30 minutes.
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- Fill a large, heavy-bottomed pot with at least 2 inches of vegetable oil.
- Heat over medium-high heat until a deep-frying thermometer registers 350°F. Using a spatula, carefully and gently lower 1 fritter into the oil.
- Fry dough for 1 to 2 minutes per side, turning a few times, until the fritters are light golden brown and cooked through.
- Remove with a slotted spoon, drain on a wire rack over a paper towel, and let cool for one minute before glazing.
- Dip the top of the warm fritter into glaze, letting the excess drain back into bowl.
- Place on wire rack to dry.
- Continue with remaining dough making sure that between batches, the oil temperature returns to 350°F and any floating pieces of dough or apples are removed.
- Enjoy the same day or freeze in an airtight container, layered with wax paper between fritters for up to 30 days. Defrost and microwave 30 seconds before enjoying.