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APPLE FRITTER DONUTS Simply…nothing better ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (8 large or 12 small): Dough: - 1 cup (240ml) milk of choice, warmed to 110F - 1/2 cup (110g) granulated sugar, divided - 2 1/4 tsp (8g; 1 packet) active dry yeast - 1/2 cup (113g) salted butter, melted & slightly cooled - 2 eggs, room temp - 4 1/4 cups (510g) bread flour, plus more for dusting (sub: AP flour) - 1 tsp (6g) salt - Avocado oil, for frying Apple Filling: - 2 tbsp (28g) salted butter - 4 apples of choice, diced (~4 cups; 600g) - 1/2 cup (125g) brown sugar - 2 tbsp (40g) maple syrup - 1 tsp (3g) salt - 1 tsp (2g) cinnamon - 1/2 tsp (1g) apple pie spice - 1 tbsp (10g) cornstarch - 1/4 cup (60ml) water - 1 tsp (4g) vanilla extract BB Maple Vanilla Bean Glaze: - 1 1/2 cups (190g) powdered sugar - 6 tbsp (85g) salted butter, browned - 1/3 cup (113g) maple syrup - 2 tbsp (30ml) milk of choice - 1 tsp (4g) vanilla extract - Pinch of salt Instructions: Activate the yeast. Pour the warm milk into a small bowl. Add 1 tbsp of the granulated sugar & sprinkle the yeast overtop. Stir & rest for 5-7 mins, until frothy. In a large bowl, whisk together the flour & salt. Pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar, melted and cooled butter, eggs, vanilla & 2 cups (240g) of the flour mixture. With the dough hook attachment, mix on low speed for 1 min, until barely combined. Rest 5 mins. Add the rest of the flour & mix on medium speed for 5-7 mins, until the dough is elastic & smooth. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time. Don’t add too much! Transfer dough to a lightly oiled bowl. Cover & rise in a warm environment for 1-1.5 hours, or until doubled in size. Apple Filling: In a large saucepan over medium-high heat, add all of the ingredients except for the cornstarch & water. Cook until the apples soften, stirring occasionally (~10 mins). Mix together the cornstarch & water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir & cook until the mixture thickens (1-2 more mins). Remove from the heat & stir in the vanilla. Set aside to cool COMPLETELY. Cut out 8 medium-sized squares or 12 small squares of parchment paper & place baking sheets. Sprinkle each square w/ flour. Assemble: Once the dough is doubled, turn it onto a floured surface. Form it into a rectangle using your hands, then roll it out into a 12x16” rectangle. Spread the cooled apple filling across the entire surface of the dough, then sprinkle extra flour (1/4 cup; 30g) all over the top of the apple filling. Fold each short side of the dough to meet in the middle and enclose the apple filling. Gently pinch and push the seem and edges together. Cut the dough into a grid pattern, making 1” pieces, cutting across the dough lengthwise and then widthwise. Then, toss & gather the dough bits, and cut more from different directions. It is going to get messy, embrace it! Divide the dough & form into 8 large or 12 small round fritters. Use your hands to form each fritter into a ball, compacting them together, adding more flour if needed. Add a good sprinkle of flour to the tops of each fritter, flip them & sprinkle more flour on the other side. Transfer to the parchment paper squares. Loosely cover w/ plastic wrap & rest while the oil heats. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-375F. Line a wire rack w/ a thick layer of paper towels. Once ready, carefully & slowly place 1-2 fritters into the hot oil (w/ the parchment paper on). After 1 min, pull the parchment paper away. Fry for 2-3 mins on each side, until deeply golden brown. Use a slotted spoon to remove the fritters from the oil & set on the rack with paper towels. Repeat. Make the glaze by whisking together all of the ingredients in a large bowl. Dunk each fritter into the glaze. Set on a cooling rack until the glaze sets. Serve & enjoy! #applefritters

APPLE FRITTER DONUTS Simply…nothing better ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (8 large or 12 small): Dough: - 1 cup (240ml) milk of choice, warmed to 110F - 1/2 cup (110g) granulated sugar, divided - 2 1/4 tsp (8g; 1 packet) active dry yeast - 1/2 cup (113g) salted butter, melted & slightly cooled - 2 eggs, room temp - 4 1/4 cups (510g) bread flour, plus more for dusting (sub: AP flour) - 1 tsp (6g) salt - Avocado oil, for frying Apple Filling: - 2 tbsp (28g) salted butter - 4 apples of choice, diced (~4 cups; 600g) - 1/2 cup (125g) brown sugar - 2 tbsp (40g) maple syrup - 1 tsp (3g) salt - 1 tsp (2g) cinnamon - 1/2 tsp (1g) apple pie spice - 1 tbsp (10g) cornstarch - 1/4 cup (60ml) water - 1 tsp (4g) vanilla extract BB Maple Vanilla Bean Glaze: - 1 1/2 cups (190g) powdered sugar - 6 tbsp (85g) salted butter, browned - 1/3 cup (113g) maple syrup - 2 tbsp (30ml) milk of choice - 1 tsp (4g) vanilla extract - Pinch of salt Instructions: Activate the yeast. Pour the warm milk into a small bowl. Add 1 tbsp of the granulated sugar & sprinkle the yeast overtop. Stir & rest for 5-7 mins, until frothy. In a large bowl, whisk together the flour & salt. Pour the yeast mixture into the bowl of a stand mixer. Add the rest of the sugar, melted and cooled butter, eggs, vanilla & 2 cups (240g) of the flour mixture. With the dough hook attachment, mix on low speed for 1 min, until barely combined. Rest 5 mins. Add the rest of the flour & mix on medium speed for 5-7 mins, until the dough is elastic & smooth. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time. Don’t add too much! Transfer dough to a lightly oiled bowl. Cover & rise in a warm environment for 1-1.5 hours, or until doubled in size. Apple Filling: In a large saucepan over medium-high heat, add all of the ingredients except for the cornstarch & water. Cook until the apples soften, stirring occasionally (~10 mins). Mix together the cornstarch & water in a small bowl to create a slurry. Pour the slurry into the apple mixture, stir & cook until the mixture thickens (1-2 more mins). Remove from the heat & stir in the vanilla. Set aside to cool COMPLETELY. Cut out 8 medium-sized squares or 12 small squares of parchment paper & place baking sheets. Sprinkle each square w/ flour. Assemble: Once the dough is doubled, turn it onto a floured surface. Form it into a rectangle using your hands, then roll it out into a 12x16” rectangle. Spread the cooled apple filling across the entire surface of the dough, then sprinkle extra flour (1/4 cup; 30g) all over the top of the apple filling. Fold each short side of the dough to meet in the middle and enclose the apple filling. Gently pinch and push the seem and edges together. Cut the dough into a grid pattern, making 1” pieces, cutting across the dough lengthwise and then widthwise. Then, toss & gather the dough bits, and cut more from different directions. It is going to get messy, embrace it! Divide the dough & form into 8 large or 12 small round fritters. Use your hands to form each fritter into a ball, compacting them together, adding more flour if needed. Add a good sprinkle of flour to the tops of each fritter, flip them & sprinkle more flour on the other side. Transfer to the parchment paper squares. Loosely cover w/ plastic wrap & rest while the oil heats. Fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan. Heat on medium-high until it reaches 360F-375F. Line a wire rack w/ a thick layer of paper towels. Once ready, carefully & slowly place 1-2 fritters into the hot oil (w/ the parchment paper on). After 1 min, pull the parchment paper away. Fry for 2-3 mins on each side, until deeply golden brown. Use a slotted spoon to remove the fritters from the oil & set on the rack with paper towels. Repeat. Make the glaze by whisking together all of the ingredients in a large bowl. Dunk each fritter into the glaze. Set on a cooling rack until the glaze sets. Serve & enjoy! #applefritters

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