Apple Fritters

My oldest son and my daughter act almost like it's Christmas when they get an apple fritter from the bakery. Jackson hasn't ever acted like it bothered him that he couldn't have one (I usually have something else special for him), but he's asked a couple of times if they would make him sick. One of the last couple of times we got them, my oldest, Jacob, asked me if Jackson could have one. I told him that he couldn't because at the very least the baker probably uses regular powdered sugar (with corn starch) for the glaze. So, he matter of factly said, "Oh, well then, you'll just have to make them." Then over the past few weeks, whenever I was cooking or testing a recipe, he would ask me if I had made a recipe for apple fritters yet.

I started feeling the pressure, and got up the nerve to at least check into it. All the recipes I found were for the quick bread type. I know the ones from the bakery are made from a yeast dough.

I got brave and decided to take a basic yeast doughnut recipe and tweak it to create my version of apple fritters. I had no idea how it would turn out, but the dough looked good, felt good and rose well. When I started frying, the house smelled like I was frying apple pies, and I had all noses in the kitchen while I cooked. Everyone was so excited, but no one as excited as Jackson. I guess it bothered him more than I realized that he couldn't have the same yummy treat as everyone else.

The final product turned out really good. They taste like apple doughnuts. My daughter can't get enough, and Jackson got to sit and enjoy his first apple fritter ever. He loved it!

Fritters:
3/4 cup scalded milk
1/2 cup butter
1/2 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
2 1/4 tsp yeast (1 quarter ounce packet)
1/4 cup warm water
4 cups sifted all-purpose flour
1 tsp ground cinnamon
2 eggs, beaten
2 cups chopped apple (tart, crisp apples, not the kind you put in a pie, I used Galas because I had them on hand)
oil for deep frying

In a small bowl, combine yeast and warm water with a pinch of sugar. Set aside until foamy.
In a small sauce pan, scald the milk and melt the butter.
In a medium mixing bowl stir together the scalded milk, butter, sugars and salt. Set aside to cool.
In a large mixing bowl, stir cinnamon and 2 cups of the flour.
Combine milk mixture with flour mixture. Add beaten eggs and yeast. Mix just until smooth.
Add chopped apples.
Mix in the remaining 2 cups of flour 1/2 cup at a time using more or less to get a nice firm dough.
Knead for about 5 minutes.
Coat dough in melted butter and place in a covered bowl to rise until doubled, usually about 45 minutes.
Punch the dough down and knead again for a couple of minutes. Return to the bowl to rise again for about 30 minutes.
While you're waiting for it to rise, add oil to stock pot (I used my dutch oven) or fryer, about an inch or two deep. When your dough is almost done rising, heat the oil to about 375 degrees F.
Grab about a tablespoon or two size dough ball. Roll and flatten in your hands, flat as a pancake. They will rise considerably. So, start small to get the right size. (You don't want burnt crust and doughy centers.) Fry fritters a few at a time. Cook on each side until golden brown then remove to a towel to drain.

Glaze:
1/2 cup butter, melted
2-3 cups powdered sugar (I use Whole Foods' or Trader Joe's brand, organic and corn free)
2 tsp vanilla
5-6 tbsp hot water

In a medium mixing bowl, melt the butter. Add vanilla. Sift sugar and add slowly to butter. Keep adding until you have a stiff ball of sugar. Run your faucet until water is as hot as you can get it. Add hot water to the butter mixture 1 Tbsp at a time until you get a nice glaze consistency. You want it to be relatively thin. Dip fritters in glaze on both sides and lay on a rack or sheet pan to dry.

Makes about 2 dozen.