• 12/2 Nat'l Fritters Day 3

    From Dave Drum@1:2320/105 to All on Fri Dec 1 17:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dunkin' Donuts Apple Fritters
    Categories: Breads, Snacks, Fruits, Snacks
    Yield: 1 Sugar rush

    2 qt Oil; for frying

    2 1/4 ts (1 pkt) active dry yeast
    2/3 c Whole milk;warm to the touch
    3 1/4 c + 2 tb all-purpose flour;
    - divided
    4 Egg yolks
    1/2 c Granulated sugar
    1/2 c Apple cider
    1/4 c Unsalted butter; melted
    1 tb Vanilla extract
    1 ts Kosher salt
    1/2 ts Ground cinnamon

    1/4 c Unsalted butter
    1 Vanilla bean
    7 Granny Smith apples; peeled,
    - cored, chopped
    1/4 c Granulated sugar
    1/2 ts Ground cinnamon
    1 c Apple cider
    1/4 c Apple cider vinegar

    1/2 c + 2 tb powdered sugar
    1/4 c Heavy cream
    1/2 ts Vanilla extract
    1/2 ts Kosher salt

    MAKE THE DOUGH: Place the yeast in a mixing bowl. Pour the milk over
    the yeast a let sit for 5 minutes. Add 2 cups of the flour to the
    yeast and milk mixture, but do not stir. Cover the bowl with plastic
    wrap and set aside in a warm place until the surface of the flour
    cracks, about 30 to 40 minutes.

    In a medium bowl, whisk together the egg yolks and sugar. Add the
    apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of
    the flour and whisk until combined, then add to the yeast mixture.
    Using an electric mixer, beat the dough on low speed for 30 seconds,
    then increase the speed to medium and beat for 1 minute. Add the
    remaining 2 tablespoons of flour and mix on low speed for 30 seconds,
    then increase to medium for another 30 seconds. The dough will be
    VERY soft and sticky. Transfer the dough to an oiled bowl, cover the
    bowl with plastic wrap, and set in a warm place until the dough has
    doubled in size, about
    1 1/2 hours.

    MAKE THE APPLES: Melt the butter in a 12-inch skillet over medium
    heat. Slice the vanilla bean in half lengthwise and scrape the seeds
    into the pan with the melted butter and drop the vanilla bean pod in
    as well. Heat the butter until it is bubbling, then add the chopped
    apples, tossing to coat them with butter. Add the sugar and cinnamon
    and cook for 5 minutes, stirring occasionally. Add the apple cider
    and vinegar, increase the heat to medium-high, and cook until all of
    the liquid has evaporated, stirring occasionally, about 10 to 15
    minutes. Remove the vanilla bean and transfer the apples to a baking
    sheet to cool.

    * I have found that canned Apple Pie Filling lets you skip this step
    and is actually closer to what you buy down the Dunkies anyway.

    ASSEMBLE THE DONUTS: Scrape the dough out onto a well-floured surface
    and pat into a rectangle 2 inches thick, flouring the surface as
    necessary. Spread half of the apples over the dough, leaving space
    around the edges. Fold the dough into thirds (like a letter) by
    folding the bottom up and then the top down. Use your hands to again
    pat the dough into another rectangle about 2 inches thick. Spread the
    remaining apples on top and fold into thirds again. Gather the dough
    together in a rough ball and return it to the oiled bowl. Cover and
    allow to rise until doubled in size, about 30 minutes.

    Meanwhile, in a large Dutch oven, heat the oil over medium heat to
    375-|F/190-|C. Scrape the dough out again onto a well-floured surface
    and gently pat it out to 1/2" thick, flouring the surface and the
    dough as necessary. Using a pizza cutter, bench scraper or sharp
    knife, slice the dough into 1" pieces in a checkerboard pattern.
    Shape 4 ounce portions of the dough into round mounds and allow to
    rest for 10 minutes.

    MAKE THE GLAZE: While the dough is resting, mix together the glaze.
    Whisk together the powdered sugar, heavy cream, vanilla and salt in a
    medium bowl set over a small saucepan of simmering water over low
    heat. Heat and whisk occasionally until the mixture is warm to the
    touch. Remove from the heat and keep warm.

    FRY THE DONUTS: Very carefully drop each mound of dough into the hot
    oil, only adding as many as will comfortably fit in the pot so they
    are not crowded. Fry until the underside is golden brown, about 3
    minutes, then using a spatula or spider skimmer, carefully turn them
    over and continue to cook until the other side is golden brown as
    well, another 4 to 5 minutes. Remove the doughnuts to a paper
    towel-lined pan or a cooling rack. Repeat with the remaining
    doughnuts, allowing the oil to come back up to temperature between
    batches. After removing each batch of doughnuts, allow them to sit
    for about 5 minutes, then brush with the glaze. Serve warm or at room

    Recipe from: http://dunkindonutsathome.blogspot.com

    Uncle Dirty Dave's Kitchen


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