Clean recipe · cooking.nytimes.com

Doughnut Shop-Style Apple Fritters

The joy of eating these doughnuts comes as much from the flavor of the apple and cinnamon in each bite as from the texture – the crunch of the sugar-glazed fried exterior and the soft, pillowy pull-apart pieces of a buttery, yeasted doughnut. One doughnut-shop secret to the perfect apple fritter: use a lot of cinnamon. It is going to seem like a mistake, but fried doughnuts (see Tip) require a lot more apple, cinnamon and salt for the flavor to punch through than if they were baked. The second trick, which achieves that crispy but melt in your mouth texture: chop the dough. It might seem a bit fussy but they don’t have to be exact cuts, you just need ½-inch pieces. The texture will be like monkey bread but in an amazing apple fritter doughnut.

Original recipe: cooking.nytimes.com

Yield:: 8 servings
Prep:: 10 min
Cook:: 2 hr 55 min
Total:: 3 hr

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Ingredients

¾ cup whole milk/177 milliliters, heated to 110 degrees
1 envelope active dry yeast (7 grams, about 2 ¼ teaspoons)
2 ½ cups/312 grams all-purpose flour
3 large egg yolks, room temperature
1 tablespoons granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal, or us ½ teaspoon fine salt)
3 tablespoons unsalted butter cut into ½-inch pieces, room temperature
2 tablespoons unsalted butter
3 large sweet, tart apples (such as Pink Lady, Macoun, Braeburn, or Honeycrisp), peeled, cored and cut into ½-inch pieces
2 tablespoons granulated sugar
Pinch kosher salt
5 teaspoons ground cinnamon
2 tablespoons all-purpose flour, plus more for dusting
Vegetable oil, for the baking sheet pan and for frying
1 ⅔ cups/205 grams powdered sugar, plus more if necessary
5 to 6 tablespoons whole milk
Pinch kosher salt

Instructions

Make the dough: In the bowl of a stand mixer (or in a large bowl if kneading by hand), whisk the milk and yeast until combined. Let sit to dissolve (you should see a few bubbles and a bit of foam on the surface), about 5 minutes. Add the flour, egg yolks, granulated sugar, vanilla and salt to the yeast mixture. Mix with a rubber spatula until a shaggy dough forms. Attach the bowl to the stand mixer fitted with a dough hook. Mix on medium speed until dough comes together, about 2 minutes. Increase the speed to medium-high and add the butter a few pieces at a time. Mix until the dough is smooth and elastic but very sticky, about 5 minutes. (If doing this by hand, knead the dough on a lightly floured surface, adding a few pieces of butter at a time, until smooth and elastic but very sticky, about 8 minutes.)
Cover with a clean kitchen towel and let the dough rise in a warm, draft-free area until doubled in volume, 50 to 60 minutes. (The visual cue is more important here than the time and will depend on how warm your kitchen is. Check the dough at 40 minutes: Properly proofed dough will smell buttery and yeasty and will have doubled in size. If it is not there, check again in 10 minutes. If it starts to smell like beer or alcohol, it’s over-proofed. Over-proofed doughs have a weakened gluten structure and will not rise as much during the final proof or baking.)
Meanwhile, cook the apples: Melt the butter in a large nonstick skillet over medium heat. Add the apples, granulated sugar and salt and cook, stirring occasionally, until all of the liquid has evaporated and the apples are tender, 6 to 8 minutes. Remove from heat and stir in the cinnamon and flour until completely coating the apples. Set aside until ready to assemble.
Gently deflate dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed. It should now feel tacky, but not sticky.
Place a silicone baking mat or a large piece of parchment on a large cutting board and generously dust with at least 1 tablespoon flour. Transfer the dough to the prepared surface. Pat out the dough and generously dust with more flour. Using a floured rolling pin, roll the dough out to a 12- by 16-inch rectangle, about ⅓-inch thick. Spread the apple mixture over the dough in an even layer and gently press down to adhere. Starting from a long end and using the baking mat to help you, tightly roll the dough into a log, pressing the sides occasionally to keep them flush.
Using a bench scraper or chef’s knife, cut the log diagonally into ½-inch slices (they do not have to be neat slices, so don’t worry). Now cut the log diagonally in the opposite direction, into ½-inch slices, so that you have made crosshatching cuts. This will give the fritter the signature craggy shape that easily pulls apart, similar to monkey bread. Divide the chopped log into 8 equal pieces. Lightly oil a baking sheet and use your hands to gently roll each portion into a ball. Arrange the balls on the prepared baking sheet and flatten into disks about ¾-inch thick. Cover with a clean kitchen towel and let the fritters rise in a warm, draft-free area until puffed and domed, about 30 minutes.
Meanwhile, heat the oil (see Tip): Fill a large heavy pot or Dutch oven with oil so that it comes 1 ½ inches up the sides. Heat the oil on high until an instant-read thermometer reads 360 degrees. Working in batches of 2 or 3, carefully slide a thin, heatproof spatula under a fritter and gently lift and lower it into the oil away from you so that if you drop it, the oil will splash away from you and not back at you. Fry until the fritters are deep golden-brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel lined plate to drain. Repeat with remaining fritters.
Make the glaze: Whisk the powdered sugar, 5 tablespoons milk and a pinch of salt in a medium bowl until smooth and the consistency of maple syrup; add more powdered sugar or milk if necessary.
Set a wire rack on a baking sheet. Dip the top (rounded) side of each fritter into the glaze, letting the excess drip back into the bowl, and transfer to the prepared rack. Let sit for at least 10 minutes to set the glaze before serving. Serve warm.