I don’t know what it is about apple fritters, but I love them. The crisp outsides, the tender insides dotted with sweet apples, the spicy cinnamon and the sweet, sticky glaze on top. All those together make a wonderful treat!

The only problem was that when I went to search out a recipe, all the recipes I could find were for a cake donut with apples chopped up and added. Not what I was looking for.

I finally got so frustrated that I decided to make my own recipe. It couldn’t be that hard right? I know how to make raised donuts. I know that an apple fritter is a raised donut, I just needed to figure out how to make them look like a fritter. No problem!

I used the single loaf recipe of Grandmother Bread, with a couple additions.

How to make Apple Fritters: Printable

Apple Mixture:

1. 4 medium apples, peeled, cored, and sliced thin
2. 1 tablespoon butter
3. 1 teaspoon brown sugar
4. 1/2 teaspoon cinnamon

Single Loaf Grandmother Bread
1/4 cup butter, softened
3 egg yolks
1 1/2 tablespoon cinnamon

Saute the apple mixture ingredients until tender. Cool.

Make the bread according to directions, adding the butter, egg yolks, cinnamon and apple mixture along with the first 3 cups of flour. Let rise until double.

Now here’s where I changed things up again. I didn’t let the dough rise a second time. Instead, I floured the counter really well and took about 1/2 a cup of dough out at a time. I rolled it into a ball on the floured counter and then stretched it into a thinner round (imagine stretching a pizza crust). I tried just rolling them out, but they would be very thin in the middle and not have that signature bumpy appearance. The stretching worked out great and it was easy too!

Then I popped it right into 350 degree oil. Cook about 2-3 minutes on each side, until golden brown and delicious. Drizzle with Vanilla Glaze.

How to make Vanilla Glaze: Printable

2 cups sifted powdered sugar
1 teaspoon vanilla
1/4 cup milk

Stir it all together until a thin (about the consistency of honey) glaze forms. Add more milk if it’s too thick, more powdered sugar if it’s too thin.

This couldn’t have been any easier and I can tell by the way they are flying off the platter that these are going to be an often requested item here. They were easy, fairly quick (about 1 1/2 hours start to finish) and they taste SO GOOD. Dare I say even better than the ones you can get from the store? I think so!

charleycooke blogs at Cooke’s Frontier.

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