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Stacked glazed apple fritters on a rustic metal tray, surrounded by sliced apples, cinnamon sticks, linen, and dried flowers.
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Old Fashioned Apple Fritters

Old Fashioned Apple Fritters are yeasted dough folded around cinnamon apples, fried until the edges go craggy and golden, then dipped in vanilla glaze. The folding is what builds the layers and the torn bakery edges. Makes 10 big fritters.
Prep Time30 minutes
Cook Time30 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple fritters, old fashioned apple fritters
Servings: 10
Calories: 393kcal
Author: Joanna Cismaru

Ingredients

For the cinnamon apples

  • 2 large apples peeled and diced small
  • 1 tablespoon unsalted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

For the dough

  • 3½ cups all purpose flour
  • ¼ cup granulated sugar
  • 2¼ teaspoons instant yeast
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup warm milk
  • ¼ cup unsalted butter melted
  • 2 large eggs
  • Vegetable oil for frying

For the glaze

  • 2 cups powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
US Customary - Metric

Instructions

  • Melt the 1 tablespoon butter in a skillet over medium heat, then add the 2 diced apples, 2 tablespoons brown sugar, and 1 teaspoon cinnamon. Cook for 4 to 5 minutes, until softened and syrupy. Spread them on a plate and let them cool completely, since warm apples would melt the dough.
  • In a large bowl, whisk together the 3½ cups flour, ¼ cup granulated sugar, 2¼ teaspoons instant yeast, 1 teaspoon salt, and 1 teaspoon cinnamon. Add the ¾ cup warm milk, ¼ cup melted butter, and 2 eggs, then mix until a soft dough forms.
    Flour, eggs, milk, and melted butter are mixed in a stand mixer, forming a soft apple fritter dough.
  • Knead for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1 hour, or until doubled.
    Apple fritter dough rests in a glass bowl before and after rising until doubled, airy, and ready to shape.
  • Punch down the dough and roll it out on a floured surface into a large rectangle, about ½ inch thick. Scatter the cooled cinnamon apples evenly over the surface.
    Risen dough is rolled into a large rectangle, then covered evenly with the cooked cinnamon apple filling.
  • Fold the dough over the apples like a letter, then roll it out again. Fold and roll one more time. This folding is what gives you those craggy layers and pockets of apple, so do not skip it. The dough will look rough and messy, which is exactly right.
    Apple-filled dough is folded inward from both sides, creating layered pockets of cinnamon apples throughout the fritters.
  • Roll the dough to about ¾ inch thick and cut it into 10 large pieces. They do not need to be neat, ragged edges are the whole look.
    Folded apple dough is rolled into a thick rectangle, then cut into ten rustic pieces for individual fritters.
  • Place the fritters on a floured tray, cover loosely, and let them rise for 30 minutes, until puffy.
    Ten shaped apple fritters rest on a baking sheet before and after their final rise, becoming visibly puffy.
  • Pour 2 inches of vegetable oil into a heavy pot and heat it to 350°F (175°C). Getting the temperature right is the whole game, too cool and they go greasy, too hot and they burn before the inside cooks.
  • Working in batches, fry the fritters for 2 to 3 minutes per side, until deep golden brown and cooked through. Drain on a wire rack set over paper towels and let them cool for about 10 minutes.
    Apple fritters fry in bubbling oil, transforming from pale dough into crisp, deeply golden brown pastries on both sides.
  • Make the glaze. Whisk together the 2 cups powdered sugar, 3 tablespoons milk, and ½ teaspoon vanilla until smooth. Dip the top of each fritter into the glaze, or dunk them fully, then set them back on the rack to let the glaze set.
    A freshly fried apple fritter is dipped in vanilla glaze, then placed with glazed fritters on a cooling rack.

Notes

  1. Cool the apples completely. Warm apples will melt the dough and you won't get it back. Spread them on a plate and let them cool all the way down.
  2. Don't skip the folding. Rolling and folding twice is what creates the layers and the craggy edges. Stirring the apples into the dough gives you a sweet roll instead.
  3. Leave the edges ragged. Don't tidy up the cut pieces. Rough edges fry crispier than clean ones.
  4. Oil temperature. Use a thermometer and hold 350°F. Too cool and they go greasy, too hot and they burn before the inside cooks. The temperature drops when you add fritters, so let it recover between batches.
  5. Drain on a rack. Set a wire rack over paper towels. Fritters sitting straight on paper towels steam and go soft underneath.
  6. Glaze timing. Cool about 10 minutes before glazing. Too hot and the glaze runs off.
  7. Make ahead. The dough can rise overnight in the fridge. Bring it to room temperature before rolling and folding.
  8. Storage. Best the day they're made. Airtight at room temperature up to 2 days, warmed in a 300°F oven to crisp back up. Freeze unglazed up to 2 months.

Nutrition

Serving: 1serving | Calories: 393kcal | Carbohydrates: 73g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 260mg | Potassium: 176mg | Fiber: 3g | Sugar: 37g | Vitamin A: 293IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg
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