Bakery-Style Apple Fritter Donuts

• 1/2 cup (118 mL) whole milk (warm)
• 1 1/2 teaspoons instant yeast

  Fresh live yeast dissolves at temperatures between 95°F-100°F (35°C-37°C) Dry yeast dissolves at temperatures between 105°F-115°F (40°C-46°C)

• 1/4 cup (59 mL) granulated sugar

  50g

• 6 tablespoons unsalted butter (melted)
• 1 egg large egg + 1 yolk
• 1/2 teaspoon kosher salt
• 3 1/2 cups (828 mL) all-purpose flour (420g)

  plus ~ 3/4 cup or 90g extra for rolling and dusting

• 3 apple Granny Smith apples (peeled)
• 1/3 cup (79 mL) light brown sugar
• 1/2 tablespoon ground cinnamon
• 1 tablespoon cornstarch
• 1/4 cup (59 mL) apple cider or apple juice
• 1 teaspoon vanilla paste or extract

• 2 1/2 cups (591 mL) powdered sugar
• 1/3 cup (79 mL) apple cider or apple juice
• 1 teaspoon vanilla paste or extract
• 1/4 teaspoon ground cinnamon

• 64 fl oz (2 L) vegetable oil or canola oil

  for frying

Glaze

1. Once the donuts are mostly cool (but still a bit warm), whisk together the

   powdered sugar

   with the cinnamon, vanilla, and apple juice until smooth.
2. Dunk the fried donuts into the glaze and turn it to coat completely, then place it onto a wire rack (with a pan underneath) to allow excess to drip off.
3. Give the apple fritters a few minutes to allow the glaze to set, then enjoy!

Donut Dough

1. In the bowl of a stand mixer fitted with the dough hook attachment, mix together the milk, sugar, butter and eggs.
2. Add the salt,

   instant yeast

   , and

   3 c

   ups (360g) of the flour and mix on low until moistened. Scrape down the sides to incorporate the rest of the flour, then mix on medium high speed for five minutes. The dough will still be sticking to the sides.
3. Add the remaining ½ cup flour and mix on low until incorporated, then increase to medium high and mix for one more minute. The dough will have mostly pulled off the sides at this point (but may still be stuck on the bottom). If the dough is still very sticky and fully adhering to the sides the sides, add another ¼ cup of flour and mix on medium speed to combine for one minute.
4. Transfer the dough to a large greased bowl (use oil or baking spray), cover with plastic wrap or a dish towel, and allow to rise in a warm place until doubled in size. Typically about 1 hour.
5. Make the apple pie filling while the dough rises.

Donut Assembly

1. Transfer the dough to a lightly floured surface, form it into a rectangle with your hands, then roll it out into a 12x16 inch rectangle.
2. Add the cooled apple pie filling and spread it evenly across the entire piece of dough. I find it easiest to use your hands. Sprinkle extra flour (1/

   4 c

   up, 30g) on top of the apple pie filling.
3. Fold each side of the dough (the short sides) to meet in the middle and enclose the apple pie filling and gently push the seam and edges together to seal.
4. Use a bench scraper or knife to cut the dough into one inch pieces then give them a light toss.
5. Form the pieces into six large, round fritters (or make them into smaller fritters) and compact them together a bit with your hands.
6. Add flour to the tops of each fritter, then flip them and add flour to the other side. Pat the flour into the donuts to help absorb the moisture.
7. Transfer the apple fritters to a baking sheet lined with parchment paper and cover with a piece of plastic wrap.
8. Add the oil to a large, heavy bottomed pot and heat over medium low heat until it reaches 375℉.

Apple Pie Filling

1. Peel, core, and dice the apples into

   1c

   m pieces, then add to a frying pan with the sugar and cinnamon. Cook over medium heat (stirring every minute) until the sugar melts and the apples begin to soften slightly around the edges, about 5 minutes.
2. Mix together the

   cornstarch

   and apple juice and stir it into the apples until it thickens.
3. Remove from the heat and stir in the vanilla, then allow it to cool completely.

Frying the Donuts

1. Set up a sheet pan lined with paper towels next to your frying station and have a metal spoon, spatula, or spider ready. Check the oil temperature with a candy thermometer until it reads a steady 375℉.
2. Add one to two apple fritters into the oil and fry for roughly three minutes until deeply golden brown. Use the slotted metal utensil to remove the fritters to the paper towels. Repeat with the remaining donuts.