Amazing Apple Fritters

OHHHHH...these are so good I wish I could eat them everyday.  Actually, they are so easy to make it is totally feasible to bake some up everyday.  It just wouldn't be the most healthy choice one could make.  ;)  Ah, but who am I to judge?!

I'd been very excited about about baked donuts and made a several varieties, including my personal favorite - Apple Cider Donuts.  Of course, baking rather than frying is much better for you, and donut pans make it easy to whip up a batch.  However, sometimes fried is the way to go and it just has to be done!  This is the case with Apple Fritters; they are just one of those if-it's-not-broke-don't-fix-it type of treats.  So, I sucked it up and got out the oil, ready to give these a try!

Homemade Apple Fritters

Recipe very slightly adapted from Seemingly Greek

1 heaping cup of all-purpose flour

1/3 cup sugar

1 teaspoon baking powder

dash of salt

1-2 teaspoons cinnamon (depending on how much you would like)

1/4 teaspoon nutmeg

1/2 teaspoon pure vanilla extract

1 tablespoon butter, melted

1 egg

1/3 cup milk

1 - 1 1/2 cups of your favorite apple, chopped about the size of a peanut

canola oil for frying

apple cider and confectioner's sugar for glaze

• Chop apples into small pieces

• Mix dry ingredients together.
• Slowly add the wet ingredients MINUS apple, until combined, taking care not to overbeat.
• Gently fold in apples.  Batter should be consistency of a light cake mix.

• Heat oil to about 360 - 375 degrees.  Use a skillet or pan that will allow dough to be completely submerged while frying.  (To test oil, drop a bit of batter into oil and if it rises to the top the oil is ready.)
• Use a soup spoon to place 4-5 scoops of dough into oil.  Be careful not to overcrowd.
• Watch for underside to turn golden brown, and then carefully flip over, continuing to fry until done (about 35 seconds per side for golf ball sized fritter).
• Test one fritter to ensure they are frying all the way through. Adjust the cooking time if necessary.
• Use tongs

Okay, this is a really simple process.  Honestly, it is.  You just need to have a little knowledge of frying before you begin.  Which, I didn't.  So, I learned the hard way (and after the fact of my first batch of fritters!).  Without arming myself with some simple information, I ended up with this:

Every single one of them burned.  So, I will share a few tips to keep in mind so you don't burn yours, as well.  

• First, use canola oil.  I used vegetable oil.  Canola oil is ideal because it has a higher smoke point. This means the oil can reach higher temperatures before smoking up your kitchen (or, in my case, your whole house.  I smelled like a fritter for days...).
• If you are not using a deep fryer, make sure you use a stovetop pan that will allow the oil level to be high enough the fritters will be completely submerged.  If not, the fritters will rest on the bottom of the pan and scald.  Like the picture above.  Ugh.
• The 35 second frying suggestion is just that - a suggestion.  I found mine were not cooked all the way through.  Definitely test one in the first batch so you know you are on the right track.
• It's best to use a deep fry/wok strainer to remove fritters.  I didn't have one at the time, so I used metal tongs.  Just be sure to use something that can stand up to the heat.
• Place fried fritters on a plate covered in paper towels, which will absorb excess oil.

Following those guidelines, I made a new batch.  This time, perfection!  A nice golden brown nugget filled with apples and cinnamon with a slight crunch.  I could have stopped there and enjoyed them, but why not  kick it up a notch and glaze the fritters?  This is the easiest part:

Apple Fritter Glaze

2 cups confectioner's sugar

1/4 cup apple cider

In a medium sized bowl, add cider to sugar.  Whisk until combined and glaze is smooth.  Use tongs or a spoon to coat fritter with the glaze.  Immediately set on a baking rack with waxed paper underneath to catch drippings.  If you don't have apple cider you can substitute water or milk.

Mmmmmm.....just typing this I'm restraining myself from making a batch right now they were so good!  I love them and can't wait for house guests to visit so I can make fritters for them.  They will be great for breakfast.  I cannot vouch for how well they keep after a day, as they did not last that long.  My taste testers loved them as much as I did, but we had to sample several to be certain.  Next thing we knew the plate was empty.  Wonder how that happened?!

Baked Apple Cider Donuts

I've been on a baked donut kick since I bought my donut pan.  I didn't think anything would be as tasty as the chocolate donuts I made, but I was wrong.  These apple cider baked donuts blew me away with their flavor and donut deliciousness.  I don't make this claim lightly, as I absolutely *LOVE* the fried version.  So much so I almost didn't try to make these since there was no way I could figure it would result in anything but disappointment.  Wrong.  I *LOVE* this baked version!

Making donuts is so easy I'm not sure I will buy fried ones anymore.  Of course, there are a few exceptions.  Whenever I make a trip home to Buffalo nothing can stop me from getting a Tim Horton's peanut donut.  It's a mystery to me why you can only find peanut donuts in Buffalo.  They. Are. The. Best.  I suppose it's better that they remain a rare, special treat for me.  And then there's the blueberry cake donut.  Can't resist them.  I found a recipe for blueberry donuts I will be giving a try.  We'll see how they stack up.  In the meantime, let me share this recipe with you.  I urge you to make them as soon as possible!

Baked Apple Cider Donuts

Recipe adapted from Squirrel Bakes

2 Cups whole-wheat flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 egg

2/3 cup packed brown sugar

1/2 cup chopped apple

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup plain yogurt

3 tablespoon vegetable oil

Preheat oven to 325 degrees.  Grease two donut pans and set aside.  In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.  Set aside.  

Chop apple into small pieces or use food processor to puree and set aside

In a large bowl combine egg, brown sugar, apple, maple syrup, apple cider, yogurt and oil.  Mix until well blended.  

In small amounts add in flour mixture and combine until just moistened.  Spoon dough into donut pan about 3/4 full.  Wipe away any dough on the center part of the donut cavity to  ensure a hole bakes in the middle of the finished donuts.

Bake for 15-20 minutes or until lightly browned.  This recipe make a dozen donuts.  They are best when eaten within two days of baking them.

I did not have wheat flour so I used all-purpose four.  This may have made the donuts a bit more absorbent when I glazed and sugared them.  I did some reading on substituting whole wheat for all-purpose flour.  You can do it, but you need to adjust the liquid quantities, which I did not do.  I took my chances and they turned out just fine.  Also, I did not puree the apple.  I liked the idea of chunks of apple throughout the donut, and after tasting them I was happy with my choice.

After reading many recipes for baked cider donuts I could not decide if I wanted to sugar or glaze them.  I decided to do both - half glaze, half sugar.  I mixed up some cinnamon sugar while the donuts were baking.  Also, I mixed up the glaze using confectioners sugar, cider, and a bit of cinnamon.  I did not use exact measurements.  I added enough cider to the confectioners sugar to create a paste like consistency.  I really loved the flavor of this glaze!

Cinnamon Sugar/Apple Cider/Cider Glaze

When the donuts were completely baked, I placed them on a cooling rack with waxed paper underneath to catch the excess sugar and glaze.  To coat the donuts in cinnamon sugar I used a pastry brush to paint liquid cider around the top of the warm donut.  Immediately after applying the cider I used a spoon to sprinkle the sugar on the top of the donut.  I spooned the glaze on top the of the remaining donuts.

Once the donuts were coated with their toppings and still warm, I finished up with the last step.  The tasting. A glass of cold cider. A warm cider donut.  Happiness.

Actually, I misspoke.  The LAST last step was finding a home for the remaining donuts.  Luckily, my husband's office staff are more than happy to take baked goods off of my hands.  I packed them up and (a bit reluctantly) sent them on their way.  

I hope they loved these donuts as much as I did!

Chocolatey Halloween Baked Donuts

I found THE most amazing chocolate donut recipe.  I will look no further, this one is it!  I love when a recipe is just right on the first try.  Another great thing is that it yields 6 donuts, so if you have the urge to make them you will not end up with an army of donuts that need eating!!

So, here's the recipe:

Chocolate Baked Donuts

(adapted from Handle the Heat)

Note : It may seem strange to add nutmeg to a chocolate recipe, but nutmeg is the key to a recognizable doughnut flavor. It’s fine to leave it out, but your doughnuts may taste a bit more like chocolate cupcakes.

1 cup of flour

2 tablespoons Dutch cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2/3 cup sugar

1/2 teaspoon nutmeg

1/2 teaspoon fine grain salt

2 tablespoons unsalted butter

1/2 cup milk (I used 2%)

1/4 cup plain yogurt

1 teaspoon vanilla extract

1 large egg

Preheat oven to 400 degrees and lightly grease donut pan (or muffin tin).  Sift together flour, cocoa powder, baking powder and baking soda, then whisk in sugar, nutmeg and salt.  Using your fingers, add the butter working it into the dry ingredients until course crumbles are formed.  In a separate bowl, whisk together the milk, yogurt and egg.  Add the dry ingredients and stir until they are just combined.

You do not want to over mix the donuts or they will bake up dense and heavy, rather than light and fluffy.  To place donut batter into the donut pan cavities, pour the batter into a ziploc bag, cutting off one corner.  You can then squeeze the batter into the pan with minimal mess.  Fill each cavity about 1/2 to 3/4 full.

If you overfill the pan the donuts will bake up without a hole in the middle.  Bake for 8-10 minutes until the donuts spring back lightly when touched.  Place on a rack to cool slightly before adding the glaze.

Chocolate Glaze

from Alton Brown

1/4 Cup unsalted butter

4 tablespoons whole milk, warmed (I used 2%)

1/2 tablespoon light corn syrup

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, chopped

1 cup confectioners sugar, sifted

Combine butter, milk, corn syrup and vanilla in a medium sauce pan over medium heat until butter is melted.  Decrease heat, blend in  chocolate, whisking until it's melted.  Turn off the heat and add powdered sugar, whisking until smooth.  Place the mixture over a bowl of hot water and dip immediately into the glaze mixture.  Allow glaze to set 30 minutes before serving.

I wanted to "Halloween-up" my donuts, so added black gel food dye into the donut batter to darken it up a bit.  I also added black dye to the chocolate glaze until it was a nice, deep, black color.  I tried dipping the first two donuts in the glaze, but they broke apart and were a mess.  For the remaining 4 I place a sheet of waxed paper underneath the cooling rack and spooned on the glaze.  This worked perfectly.  When I finished, I removed the waxed paper and was left with no mess at all.

Once glazed, I sprinkled on some orange and white ice cream sprinkles I had in my pantry.  They look delicious and taste even better!  What a great way to start off Halloween day by baking these for breakfast with your ghouls and goblins.  :)