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INGREDIENTS
DOUGH
▢½ cup whole milk warm (115℉), 4 fl oz
▢¼ cup granulated sugar 50g
▢6 tablespoons unsalted butter melted (85g)
▢1 large egg + 1 yolk room temperature
▢½ teaspoon kosher salt
▢1½ teaspoons instant yeast
▢3½ cups all-purpose flour 420g (plus ~ ¾ cup or 90g extra for rolling and dusting)
APPLE PIE FILLING
▢3 Granny Smith apples peeled, cored, diced into 1cm pieces (450g)
▢⅓ cup light brown sugar 67g
▢½ tablespoon ground cinnamon
▢1 tablespoon cornstarch
▢¼ cup apple cider or apple juice 60ml
▢1 teaspoon vanilla paste or extract
DONUT GLAZE
▢2½ cups powdered sugar 300g
▢⅓ cup apple cider or apple juice 80ml
▢1 teaspoon vanilla paste or extract
▢¼ teaspoon ground cinnamon
FRYING
▢64 fl oz vegetable oil or canola oil for frying
INSTRUCTIONS
DONUT DOUGH
In the bowl of a stand mixer fitted with the dough hook attachment, mix together the milk, sugar, butter and eggs.½ cup whole milk,¼ cup granulated sugar,6 tablespoons unsalted butter,1 large egg + 1 yolk
Add the salt, instant yeast, and 3 cups (360g) of the flour and mix on low until moistened. Scrape down the sides to incorporate the rest of the flour, then mix on medium high speed for five minutes. The dough will still be sticking to the sides.½ teaspoon kosher salt,1½ teaspoons instant yeast,3½ cups all-purpose flour
Add the remaining ½ cup flour and mix on low until incorporated, then increase to medium high and mix for one more minute. The dough will have mostly pulled off the sides at this point (but may still be stuck on the bottom). If the dough is still very sticky and fully adhering to the sides the sides, add another ¼ cup of flour and mix on medium speed to combine for one minute.
Transfer the dough to a large greased bowl (use oil or baking spray), cover with plastic wrap or a dish towel, and allow to rise in a warm place until doubled in size. Typically about 1 hour.
Make the apple pie filling while the dough rises.
APPLE PIE FILLING
Peel, core, and dice the apples into 1cm pieces, then add to a frying pan with the sugar and cinnamon. Cook over medium heat (stirring every minute) until the sugar melts and the apples begin to soften slightly around the edges, about 5 minutes.3 Granny Smith apples,⅓ cup light brown sugar,½ tablespoon ground cinnamon
Mix together the cornstarch and apple juice and stir it into the apples until it thickens.1 tablespoon cornstarch,¼ cup apple cider or apple juice
Remove from the heat and stir in the vanilla, then allow it to cool completely.1 teaspoon vanilla paste or extract
DONUT ASSEMBLY
Add the oil to a large, heavy bottomed pot and heat over medium low heat while you prepare the donuts.64 fl oz vegetable oil or canola oil
Transfer the dough to a lightly floured surface, form it into a rectangle with your hands, then roll it out into a 12×16 inch rectangle.
Add the cooled apple pie filling and spread it evenly across the entire piece of dough. I find it easiest to use your hands. Sprinkle extra flour (¼ cup, 30g) on top of the apple pie filling.
Fold each side of the dough (the short sides) to meet in the middle and enclose the apple pie filling and gently push the seam and edges together to seal.
Use a bench scraper or knife to cut the dough into one inch pieces then give them a light toss.
Form the pieces into six large, round fritters (or make them into smaller fritters) and compact them together a bit with your hands.
Add flour to the tops of each fritter, then flip them and add flour to the other side. Pat the flour into the donuts to help absorb the moisture.
Transfer the apple fritters to a baking sheet lined with parchment paper and cover with a piece of plastic wrap
FRYING THE DONUTS
Set up a sheet pan lined with paper towels next to your frying station and have a metal spoon, spatula, or spider ready. Check the oil temperature with a candy thermometer until it reads a steady 375℉.
Add one to two apple fritters into the oil and fry for roughly three minutes until deeply golden brown. Use the slotted metal utensil to remove the fritters to the paper towels. Repeat with the remaining donuts.
GLAZE
Once the donuts are mostly cool (but still a bit warm), whisk together the powdered sugar with the cinnamon, vanilla, and apple juice until smooth.2½ cups powdered sugar,⅓ cup apple cider or apple juice,1 teaspoon vanilla paste or extract,¼ teaspoon ground cinnamon
Dunk the fried donuts into the glaze and turn it to coat completely, then place it onto a wire rack (with a pan underneath) to allow excess to drip off.
Give the apple fritters a few minutes to allow the glaze to set, then enjoy!