Bakery Style Apple Fritter (new and improved)

Some of my recipes are so old that my website no longer supports the original recipe format, making them difficult to print or even read. So, I’m slowly giving my older recipes a makeover with updated recipe cards and fresh photos—because let’s be honest, food photography from 20 years ago wasn’t exactly blog-worthy. Half the time I think I took those pictures with a potato!

Today’s update is my Bakery-Style Apple Fritters. I also have a gluten-free, dairy-free, and soy-free version on the blog, but this one is for those days when you’re craving that classic bakery experience.

If you’ve followed me for any length of time, you know I’m usually all about easy peasy, lemon squeezy cooking. My favorite recipes are the ones where you dump everything into a bowl, stir it around, and somehow everyone thinks you’re a genius.

These apple fritters, however, had other plans. I tried the “just dump it all together” approach, and they basically laughed at me. After plenty of trial and error, I finally accepted that if you want that soft, fluffy inside with that irresistible bakery-style crust, there’s no cheating the process.

So here’s your friendly warning: this recipe takes time, patience, and a genuine love of baking. Twenty years ago, standing in the kitchen for hours wasn’t a big deal. Now? After back surgery, I start calculating whether a recipe is worth the time on my feet! Thankfully, these fritters passed the test.

So I endured one more batch in the name of updating the blog—and for quality control, of course. (Someone had to eat them!)

If you’re looking for authentic bakery-style apple fritters that taste like they came from your favorite bakery, I think you’ll agree they were worth every minute.

If your interested in seeing my earlier post you can view it here.

glutenfreealaska

Bakery Style Apple Fritters (new)

Apple Fritters; the adult version of monkey bread kicked up a notch

Print Recipe

Prep Time 4 hours hrs

Cook Time 3 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 410

Ingredients Method

Ingredients

  

• 2 cups Gluten free flour make sure you have a binder like guar gum in your flour or add it in yourself
• 1 cup Gluten free flour this is for dusting and tweaking for the exact consistency
• 1 packet Instant yeast If it is not instant make sure you proof your yeast before adding
• 3 tablespoons Sugar
• 1 cup Warm milk think baby bottle warm, if it is too hot you will kill the yeast. If you have a themometer you want it right at 110
• 1.5 tsp Pure vanilla extract
• 3 Large egg yolks enjoy the whites as an omelet later
• 4 tablespoons Sweet cream butter softened

Apple Filling

• 3 large Crisp apples cut into 1/2 inch chunks this is important as if you get too big of chunks it will fall apart easier and also alter the apple dough ratio
• 1/4 cup Sugar
• 1 tsp Ground cinnamon
• 3 tablespoons Sweet cream butter

Glaze

• 2 cups Powdered sugar
• 1/4 cup Maple syrup
• 2 tsp Pure vanilla extract
• Water to thin it out you want it fairly thin to cover the fritter and get into all the creavices easily

Method

 

Dough

1. Add 2 cups of flour, yeast and sugar and slightly mix
2. Add slowly the warm milk, vanilla and egg yolks. Mix until smooth
3. Add additional flour until the dough is soft, sticky but smooth looking. You don't want it to be too stiff but also not too flimsy and soft. This is the hardest part of getting it just right. Go with your instincts of what dough should feel like.

Apple Filling

1. Melt the butter in a skillet and add the apples and seasoning. Cook at a fairly high heat watching carefully not to scorch. Your objetive here is to reduce the liquid to a thick syrup and cook the apples to an almost soft stage. You don't want mushy apples but you don't want them to crunch either as the frying is only 3 minutes more.
2. Set aside to cool while dough continues to rise, you don't want to put hot apples onto your dough
3. Roll out dough on a floured surface or a silpat about 1/2 inch thick
4. Spread apple mixture on 1/2 of the dough like you are making a giant turnover
5. Fold the dough over the apple mixture and with a knife or scraper cut the dough into 1/2 inch strips, then cut again in diaginal pattern and again in the other direction. Your objective is to make it look like a mess with chunks of dough and apples together.
6. Easiest way to shape these into fritters is to gather all the dough and make a long loaf out it. Like you were making french bread. making sure you gather it all togehter and pat together. You will then cut it into 12 equal pieces like you would cut a chunk of french bread.
7. Form together your fritter making sure you push together to make sure it is a sturdy fritter that won't fall apart. Place them on a parment paper lines pan and let rise again for 30 minutes.

Frying

1. heat clean oil to 350 degrees,
2. Using a metal slotted spoon or spatula you want to lower your fritter into the oil and cook about 2-3 minutes on each side. You will not be able to lift the fritter and drop it into the oil any other way without hurting your self or having the fritter fall apart.
3. Drain on a paper towel until cool enough to handle for the glaze

Glaze

1. Add all ingredients into a bowl big enough that you can dip your apple fritter into it. Make sure you thin it out enough that it easy coats and runs off of your fritter.