Title: Apple Fritter
Categories: None
Yield: 18 Donuts
MMMMM--------------------------FRITTER-------------------------------
2 1/4 ts Instant yeast
2 1/2 c Whole wheat flour
1 1/2 c All-purpose flour; (plus up
-to a cup more for kneading)
2 ts Fine salt
1 1/2 ts Cinnamon
2/3 c Beer; flat, room
-temperature, (or water)
1/3 c Water; lukewarm
1/4 c Honey
2 tb Vegetable oil
1 lg Egg
2 md Apples; peeled, cored, and
-finely diced, (Empire
-apples)
Butter; (to grease the pan)
Cooking spray
MMMMM--------------------HONEY-CINNAMON GLAZE-------------------------
1/2 c Powdered sugar
1 tb Honey
1 ts Water; up to 3 ts
1/2 ts Cinnamon
In a large bowl, mix together the yeast, whole wheat flour, 1 1/2 c
all-purpose flour, and salt. In a separate bowl, mix together the
beer, water, honey, oil, and egg; stir the diced apple into the wet
ingredients. Slowly combine the wet ingredients into the dry--you can
use a stand mixer (fitted with the paddle attachment) to do this, or
you can use a large wooden spoon and do it by hand.
Once the wet ingredients are just incorporated, turn the dough out
onto a floured surface and knead about 6-10 minutes; the dough should
be smooth, and when you press it with your finger, an indentation
should remain. Let the dough rest for about 5 minutes; lightly spray
a large bowl with cooking spray, place the dough inside the bowl, and
lightly dough with cooking spray. Cover the bowl with a damp towel
and let it rise in a warm, draft-free place until doubled in size
(about 90 minutes).
Preheat the oven to 400 F and lightly butter two baking sheets. Punch
down the dough and turn it out onto a lightly floured surface; knead
the dough for a couple of minutes, then let it rest for another 5
minutes. Divide the dough into 18 to 20 pieces (I like to do this
freeform, since most apple fritter donuts have a freeform shape) and
arrange the dough evenly on the baking sheets. Bake for 16 to 19
minutes (rotating the trays once) until the bottoms are light golden
brown. Transfer to a wire rack to cool.
Whisk together all ingredients for the honey-cinnamon glaze except the
water; whisk in the water 1 ts at a time until you reach your desired
consistency. Once the fritters have cooled, drizzle the glaze on top.
Leave the donuts uncovered for a couple hours so the glaze can harden
and set.
