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Ingredients
    For the dough
  • 1 cup Whole milk
  • 1 (2 ¼ teaspoon) package Active dry yeast
  • 1/3 cup C&H® Light Brown Sugar, packed
  • 3 tablespoons Butter, unsalted, melted
  • 1 Large Egg
  • 3 cups (plus more for dusting) All-purpose flour
  • 2 teaspoons Salt
  • ½ teaspoon Ground cinnamon
  • For frying Canola oil
  • For the apple filling
  • 2 Medium Apples, preferably Granny Smith, peeled, cored, and cut into ¼” dice
  • 2 tablespoons Butter, unsalted
  • ¼ cup C&H® Light Brown Sugar, packed
  • 1 ½ teaspoons Ground cinnamon
  • ¼  teaspoon Salt
  • 1 ½ tablespoons Cornstarch
  • 1 tablespoon Fresh lemon juice
  • For the glaze
  • 3 cups C&H® Powdered Sugar
  • ¼ teaspoon Salt
  • ½ cup plus more if needed Apple cider
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Instructions
Prep Time: 2 1/2 hours / Frying Time: 5 minutes per side / Yields: 16 servings
Step 1

Prepare the dough. In a small saucepan or a microwave safe liquid measuring cup, warm the milk to 110°F-120°F. Pour the milk into a bowl of a stand mixer and sprinkle the yeast on top. Add the brown sugar over top and let sit for five minutes. Attach the paddle to the stand mixer and add the melted butter and egg. Mix well to incorporate ingredients. On low speed, slowly add 1 ½ cups of the all-purpose flour and mix to incorporate ingredients. Add the remaining flour, salt, and cinnamon. When ingredients are incorporated, switch to a dough hook attachment and mix on medium speed until the dough is smooth and pulls away from the sides of the bowl. Using some of the canola oil, grease a  large bowl, and transfer the dough to the greased bowl. Cover bowl with plastic wrap and place in a draft-free area until the dough has doubled in size. This should take approximately one hour. 

Step 2

Prepare the apple filling. In a large skillet over medium heat melt butter. When butter is melted, add brown sugar, and stir to combine. Add diced apples and sauté until softened. Add salt and cinnamon and stir to combine. In a small bowl, combine cornstarch and fresh lemon juice with a spoon or small whisk and mix until smooth. Add slurry to the apple mixture and lower heat to low. Cook the apple filling until sauce is thickened and clear. Transfer the filling to a bowl and set aside to cool. 

Step 3

To form the fritters, start by punching down the dough and turning it out onto a well-floured work surface. Roll the dough to approximately a 14x10 inch rectangle that is ½ inch thick. Spread ¾ of the apple filling on top and spread out but leaving a border. Roll dough into a log by rolling the long end up. Flatten the log slightly and spread the remaining filling onto the dough. The log will now need to be rolled into a ball. Do this by starting with the short end of the log and roll into a ball. Roll out the ball into a rectangle again but roll out to approximately 7x10 inch rectangle approximately ½ -inch thick. If any of the diced apples fall out, just press the apples back into the dough. Using a round cutter that is 3 inches in diameter, cut the fritters into circles and place on a parchment-lined sheet pan. There should be approximately 16 fritters. Any scraps of dough can be formed, rolled, and cut again to use up all of the dough. Set pan aside in a warm spot and cover lightly with plastic wrap. Let the fritters rise until doubled in size, which should take approximately 30 minutes. 

Step 4

While the fritters are rising, prepare the apple glaze. In a large mixing bowl, add the powdered sugar and salt, whisk to combine. Add the apple cider 1 tablespoon at a time until the desired consistency is reached. The glaze should be thick enough to drizzle over top of the fried fritters. 

Step 5

To fry fritters, first start by setting up a sheet pan and placing paper towels on pan and placing a wire rack on top. Set sheet pan to the side. Fill a large, deep pot halfway with oil. A deep fat thermometer may be placed on the side of the pan, so the temperature is monitored. Heat the oil to 325°F. The heat may need to be adjusted as the fritters are frying to maintain the correct temperature. In a few batches, carefully place fritters into the hot oil. Fry one side for approximately 5 minutes, flip the fritter, and fry for another 5 minutes. A fritter may be taken out of the hot oil and cut open to ensure that the fritters are cooked through. Using a slotted spoon, transfer fritters to the wire rack to cool. Fry remaining fritters.
 

Step 6

When the fritters are cooled, using a whisk or spoon, drizzle desired amount of apple glaze on each fritter. 

Additional Tips

If Granny Smith Apples are not available, another firm-sweet apple can be used. Apple juice may also be used if apple cider is not available.

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