Double-glazed yeasted apple fritters
Binging with Babish · ♥ 228K likes · 8.5M views · 7 min video
Read about beignets and fritters in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1¾ cup milk
- 2¼ tsp active dry yeast
- ¼ cup sugar
- 2 tbsp honey
In a stand mixer bowl, whisk the milk heated to 110F with the yeast, sugar and honey; let sit 10 minutes until foamy.
- 3 whole eggs
- all-purpose flour
Add the lightly beaten eggs and the flour, measured by weight.
Mixing the dough
- 1½ stick unsalted room temperature butter
Cut in the room-temperature butter, fit dough hooks, start slow, then mix on medium-high for six minutes, scraping down once halfway, to an ultra soft, ultra sticky dough. Do not add flour.
Scrape down, cover with plastic wrap and rise at room temperature for one hour.
- 4 whole large Granny Smith apples
- 1 lemon juice of one lemon
Peel the apples (in one spiral if you like), core and cut into half-inch chunks; toss in a medium bowl with the lemon juice.
- ½ stick unsalted butter
In a large nonstick pan over medium heat, melt and lightly brown the butter until the milk fats separate and change color.
- ½ cup brown sugar
- ¼ tsp cloves
- ½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp allspice
Add the apples, toss, then the brown sugar, cloves, ginger, cinnamon and allspice; simmer, tossing occasionally, 4 to 5 minutes until thick and gooey and the apples are just cooked through.
- 1 tsp cornstarch
- ¼ cup warm water
Thicken with the cornstarch whisked into the warm water; cook one more minute until very thick, then cool completely on a rimmed baking sheet.
Thickening with a cornstarch slurry
- flour
Turn the nearly doubled dough onto a heavily floured worktop and stretch it into a rectangle.
Spread the cooled apples over, fold the dough over on itself like a pamphlet to laminate them in, form a ball with the apples evenly dispersed, and rise again one hour at room temperature until redoubled.
Turn onto a generously floured worktop, flour the top, and roll to about one inch thick.
Cut rounds with a biscuit cutter, place on a well-floured baking sheet, and re-roll the scraps; the soft dough does not toughen.
- 1½ quart vegetable oil
Heat the vegetable oil to 375F. Pat and stretch each fritter a little, fry about 90 seconds, flip, fry 90 seconds more until golden brown and crisp.
- powdered sugar
- milk
Whisk the powdered sugar with a little milk until smooth with no lumps, for a very thin glaze.
Dunk each fritter, let the first coat harden, then dunk again for a smooth, shiny double glaze.
Variation: a thicker glaze with about double the powdered sugar and the same milk, in one dunk, gives a honey-bun finish without the mirror sheen.
Testing a thicker one-step glaze