Monday, 20 October 2008

Apple Cider Fritters

For the dough:
1 cup apple cider
1 cup water
1 1/2 tablespoons active dry
   yeast
1/2 cup granulated sugar
1/2 cup melted butter, cooled
6 cups all-purpose flour
1 tablespoon sea salt

For the apple filling:
1 cup apple cider
2 tablespoons lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
1 teaspoon vanilla
3 tablespoons butter
6 apples, peeled, cored and cut
   into 1/4-inch dice
2 quarts vegetable oil for frying

For the glaze:
2 1/2 cups powdered sugar
1/3 cup heavy cream
1/3 cup apple cider
1 tablespoon lemon juice
1/8 teaspoon sea salt
Flakey sea salt or vanilla salt, to finish


  • Prepare the dough: In the bowl of a stand mixer with the paddle attachment, add the cider, water, yeast, sugar and melted butter and combine. Add 2 cups of flour. Once incorporated, add the salt and the rest of the flour. Mix the dough together for 5 minutes on medium speed. 
  • Cover the bowl with a clean kitchen towel and allow to rise until doubled, about 2 hours. 
  • Prepare the apples: In a large skillet, combine the apple cider, lemon juice, cinnamon, nutmeg, vanilla bean and butter. Bring the mixture to a simmer over medium low heat and reduce the liquid by half until slightly thickened and syrupy.
  • Add half of the apples and cook until just softened, about 5 minutes. Transfer this mixture to a large bowl to cool, then add the remaining diced apples. Set aside until cooled to room temperature.  
  • Note: Can be made the day before and kept in the refrigerator.  
  • Assemble the donuts: Add the oil to a large Dutch oven and set it on the stove over high heat.
  • While the oil climbs to 350°F, roll out the dough on a lightly floured surface until it’s roughly 8 x 11 inches.
  • Add 1/3 of the cooled apples to the right side of the dough, then fold the left side over the apples. Give the dough a turn so the opening is now at the bottom.
  • Roll out the dough again and repeat the process until all the apples have been used. This is a messy process.  If at any point the dough seems reluctant to roll out, simply give it a 5 minute rest then return to a much more relaxed and manageable dough.
  • Once all the apples have been folded into the dough, roll it out one final time into a rectangle that is about 1/2-inch thick. Cut the fritters into rough 1 1/2 inch squares.
  • Let them rest for a few moments before frying them in small batches.
  • Take care to keep the oil at a consistent 350°F. Fry the fritter until deeply golden and cooked through, about 5 minutes, flipping them once, halfway through.
  • Remove the fritters — and any apples that have fallen out — with a slotted spoon. Let them cool briefly on a wire rack.
  • Continue frying in this way until all the fritters have been fried.
  • Prepare the glaze: In a medium bowl, whisk together the powdered sugar, heavy cream, apple cider, lemon juice, and salt.
  • Drizzle the glaze over the fritters while they are still warm. Turn and drizzle some more. Finish each side with flake salt if desired.