Royal Empire Apple Fritters.
Craving some yeast dough apple fritters, I made these.
The family loved them. Warm, slightly crunchy on the outside, soft & moist on the inside, big apple flavor, hint of cinnamon, deep-fried, real deal "bready goodness"!
Here is the recipe: (adapted from cdkitchen, by Joann)
2 1/4 teaspoons active dry yeast
2/3 cup milk
3 1/4 cups flour
2 tablespoons flour
4 egg yolks
1/2 cup sugar
1/3 cup apple cider
1/2 stick unsalted butter, melted
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1 tablespoon vanilla extract
1/2 stick unsalted butter
1 teaspoon vanilla
6-7 royal empire apples, peeled and cubed
1/2 teaspoon cinnamon
1/4 cup sugar
1/4 cup apple cider vinegar
1 cup apple cider
1 cup powdered sugar
1/4 teaspoon vanilla
1 tablespoon milk
pinch of salt
Put yeast in the bowl of an electric mixer. Heat the milk until warm to the touch. Pour the milk over the yeast to soften, 1 to 2 mins. Add 2 cups of the flour to the milk mix, without stirring. Cover the bowl tightly with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30 to 40 minutes.
In a small bowl combine the egg yolks and sugar. Add the cider, melted butter, salt, cinnamon, vanilla extract, and 1 1/4 cups of the flour and mix until combined. Add this mix. to the yeast. Using the paddle attachment of an electric mixer, mix on low for half a minute, then turn up to medium for about 1 minute. Add the remaining 2 Tablespoons of flour and mix on low for half a minute, then on medium for another half a minute. The dough will be very sticky.
Sift an even layer of flour onto the work surface; scrape the dough out of the bowl, onto the work surface Clean the mixing bowl and lightly coat it with vegetable oil. Gather the dough and return it to the oiled bowl. Cover it tightly with plastic wrap, and set aside in a warm place until the dough has doubled in size, about 1 1/2 hours.
Melt the butter in a large pan over medium heat. Add vanilla, and heat the butter until bubbly. Add the chopped apples, tossing to coat them with butter. Add the cinnamon and sugar, and saute 3 to 5 minutes. until slightly softened and the majority of the apples are deep golden. Add the vinegar and cider, and reduce over med. high heat. If they are still very firm, turn the heat down to reduce slowly. The apples should be cooked, but still slightly firm to the touch. Place the apples on a baking sheet to cool.
Combining Dough & Apples
Scrape the dough out onto a floured surface and stretch into a rectangle about 2" thick. Spread half of the apples over the dough and fold into thirds by bringing the bottom up and the top down, patting with your hands to flatten slightly. Scatter the remaining apples on top and fold into thirds again. Gather the dough together by tucking under the edges and return it to the oiled bowl. Cover and allow to rise until doubled in size, about 30 minutes.
Scrape the dough out onto a floured surface and gently roll or pat it into a rectangle about 1/2" thick, flouring the surface of the dough as necessary. Dip a cutter in flour and, cutting as closely together as possible, cut out the fritters. Place them on a floured surface and allow to rest for 10 minutes, no longer.
Mix all ingredients together. Glaze should be thin (drizzle consistency).
Heat the oil to deep fry.
Sprinkle flour on your hands, and stretch the fritters by pulling them gently, elongating the round shape into a 4" oval. Don't worry if you puncture the dough as you stretch it. Drop directly into the hot oil and fry until golden brown.
Drain on paper towels and drizzle the warm fritters with glaze.