Baked Apple Fritters
photo by LUv 2 BaKE
- Ready In:
- 4hrs 15mins
- Ingredients:
- 13
- Yields:
-
18 fritters
ingredients
- 1 envelope active dry yeast
- 1⁄4 cup warm water (100-110 degrees)
- 3⁄4 cup nonfat milk or 3/4 cup skim milk (scalded/heated to 100-115 degrees)
- 1⁄4 cup margarine (sliced)
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups whole wheat pastry flour
- 2 cups unbleached flour (about)
- 1 1⁄2 teaspoons cinnamon
- 1 egg
- 2 cups peeled chopped apples
- 2 cups powdered sugar
- 3 -4 tablespoons lemon juice
directions
- Sprinkle yeast over warm water and set aside for 5 minutes.
- Meanwhile, combine hot milk, margarine, sugar and salt in the bowl of food processor.
- (or mixing bowl) Let stand until margarine melts.
- Beat in 1 1/2 cups of flour.
- Add yeast mixture, cinnamon and egg.
- Process or beat until combined.
- Add other 2 cups flour and process or mix and knead on board.
- Add additional flour if needed.
- Place dough in greased bowl.
- Turn to grease top.
- Cover and let rise about 1 1/2 hours or let rise in the refrigerator over night (bringing dough to room temperature before continuing).
- Punch dough down.
- Mix in apples.
- Divide dough into thirds.
- Cut dough with shears or chop with sharp knife.
- Shape cut dough into six mounds on a greased baking sheet.
- Repeat with other two sections of dough.
- Cover and let rise at room temperature until double in bulk, about 1 hour.
- Uncover and bake at 350 degrees for about 15 minutes or until golden.
- Meanwhile, place powdered sugar in food processor.
- Process until fluffy, not lumpy.
- Slowly add lemon juice and keep processing until smooth and satiny.
- While fritters are still warm spoon on glaze.
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Reviews
-
These are delicious. I was a little disappointed that the dough didn't rise much after the two rise times, but once formed and in the oven, they rose quite a bit, creating a very soft, moist, fluffy texture. I tried the glaze on some (only some because we ate the rest for breakfast). They are just as good without the glaze. I will definitely be making these again! Thanks!
RECIPE SUBMITTED BY
elandlh
United States