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Bakery-Style Apple Fritter Donuts Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 6 large apple fritter donuts

Description

These bakery-style apple fritter donuts are soft, fluffy, and bursting with warm cinnamon apple pie filling. Fried to a golden brown and coated in a sweet glaze infused with apple cider and vanilla, they capture the comforting flavors of a classic apple fritter in a perfect homemade donut form. Ideal for breakfast or dessert, these fritters bring together tender dough, spiced apple filling, and a luscious glaze in an irresistible treat.

Ingredients

For the Donut Dough

  • ½ cup whole milk, warm (115℉) (4 fl oz)
  • ¼ cup granulated sugar (50g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 1 large egg + 1 yolk, room temperature
  • ½ teaspoon kosher salt
  • 1½ teaspoons instant yeast
  • 3½ cups all-purpose flour (420g), plus about ¾ cup (90g) extra for rolling and dusting

For the Apple Pie Filling

  • 3 Granny Smith apples, peeled, cored, diced into 1cm pieces (450g)
  • ⅓ cup light brown sugar (67g)
  • ½ tablespoon ground cinnamon
  • 1 tablespoon cornstarch
  • ¼ cup apple cider or apple juice (60ml)
  • 1 teaspoon vanilla paste or extract

For Frying

  • 64 fl oz vegetable oil or canola oil

For the Glaze

  • 2½ cups powdered sugar (300g)
  • ⅓ cup apple cider or apple juice (80ml)
  • 1 teaspoon vanilla paste or extract
  • ¼ teaspoon ground cinnamon

Instructions

  1. Make the Donut Dough: In the bowl of a stand mixer fitted with the dough hook, combine warm milk, granulated sugar, melted butter, and eggs. Add kosher salt, instant yeast, and 3 cups (360g) of flour, mixing on low until moistened. Scrape the bowl and mix on medium-high for five minutes until dough starts pulling away from the sides. Add remaining ½ cup flour and mix again on low, then medium-high for another minute. If still sticky, add up to an additional ¼ cup flour and mix thoroughly.
  2. First Rise: Transfer dough to a large greased bowl, cover with plastic wrap or a towel, and let it rise in a warm place until doubled in size, about 1 hour.
  3. Prepare Apple Pie Filling: While dough rises, peel, core, and dice apples into 1cm pieces. In a frying pan over medium heat, cook apples with brown sugar and cinnamon, stirring frequently until sugar melts and apples soften slightly (about 5 minutes).
  4. Thicken Filling: Mix cornstarch with apple cider or juice, stir into the apples until thickened. Remove from heat, stir in vanilla, and let cool completely.
  5. Shape the Dough: Turn dough onto a floured surface, form into a rectangle, then roll out to a 12×16 inch rectangle.
  6. Assemble Donuts: Spread cooled apple pie filling evenly over the dough. Sprinkle ¼ cup (30g) flour over the filling. Fold each short side of the dough to meet in the middle, enclosing the filling. Press seams firmly to seal.
  7. Cut and Form Fritters: Use a bench scraper or knife to cut dough into 1-inch pieces. Toss gently, then form into six large round fritters by compacting pieces together with your hands. Dust tops and bottoms with flour, patting it to absorb moisture.
  8. Second Rise: Place formed fritters on a parchment-lined baking sheet, cover with plastic wrap, and let rest while you prepare for frying.
  9. Heat Oil: Pour oil into a large, heavy-bottomed pot and heat over medium-low until oil reaches 375℉, checked with a candy thermometer.
  10. Fry Donuts: Carefully add one or two fritters to hot oil, fry about 3 minutes per side until deep golden brown. Remove with a slotted spoon or spider and drain on paper towels. Repeat with remaining fritters.
  11. Prepare Glaze: Whisk powdered sugar, cinnamon, vanilla, and apple cider or juice until smooth.
  12. Glaze Donuts: When fritters are mostly cool but still slightly warm, dunk each into the glaze coating completely. Place on a wire rack set over a pan to catch drips.
  13. Serve: Let glaze set for a few minutes, then enjoy your fresh, bakery-style apple fritter donuts.

Notes

  • Use a candy thermometer to accurately gauge oil temperature for perfect frying.
  • If dough is too sticky, add flour gradually; dough should be tacky but not fully sticking to hands.
  • The apple filling must cool before assembly to prevent dough from becoming soggy.
  • Fritters can be made smaller for more servings, adjusting frying time accordingly.
  • Leftover glazed fritters are best eaten the same day to preserve texture and freshness.
  • Store any unfried dough wrapped tightly in the fridge for up to 24 hours.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://sarabaking.com/bakery-style-apple-fritter-donuts-recipe/