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Categories:
active dry yeast milk means flour egg yolks granulated sugar sparkling apple cider unsalted butter kosher salt cinnamon vanilla butter vanilla bean apples cinnamon sugar apple cider vinegar sparkling apple cider powdered sugar powdered sugar heavy cream vanilla kosher salt
Viewed: 35 - Published at: 2 years agoIngredients
- 2 1/4 teaspoons active dry yeast
- 2/3 cup whole milk
- 3 1/4 cups unbleached flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
- 2 tablespoons unbleached flour
- 4 extra large egg yolks
- 1/2 cup granulated sugar
- 1/3 cup sparkling 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 vanilla bean
- 7 granny smith apples, peeled and cubed
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 1 cup sparkling apple cider
- 1/2 cup powdered sugar, sifted PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
- 2 tablespoons powdered sugar, sifted
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
Method
- 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 rem. 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 mins.
- Heat the oil to 375.
- 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 the 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 mins, no longer.
- To prepare the glaze: in a small stainless steel bowl set over a pot of gently simmering water, combine the powdered sugar, cream, vanilla extract, and salt. Heat until just warm, stirring frequently. The glaze should be thin and translucent; if necessary, thin it down with more cream.
- Dip your hands in flour, 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 til golden brown.
- Drain on paper towels and brush the fritters with glaze while they are warm.
