Doughnut Shop Apple Fritters

For the dough

Instructions

In a large bowl, whisk together the 4 cups flour, yeast, and salt. In a medium bowl, whisk together the cider, melted butter, and eggs. Add the liquid ingredients to the dry and stir with a spatula until the dough comes together in a ball. Use your hand to knead the dough in the bowl, adding the remaining flour, 1 tablespoon at a time, as needed to prevent sticking. Knead for a total of 3 minutes. Pour a bit of oil over the dough ball, then turn to coat. Cover and let rise at room temperature until doubled in volume, 2 to 2½ hours. (You can also refrigerate the dough for up to 36 hours.)

For the filling

Ingredients

2 tablespoons salted butter
1½ large tart apples, cut into ¼-inch dice
¼ cup granulated sugar
½ teaspoon freshly grated nutmeg
¼ cup plus 3 tablespoons (35 grams plus 26 grams) all-purpose flour, plus more for dusting work surface and dough
2 tablespoons ground cinnamon

Instructions

Meanwhile, make the filling: Melt the butter in a skillet and add the diced apples. Cook, stirring often, until the apples begin to soften, about 3 minutes. Add the sugar and nutmeg and cook, stirring, for 2 more minutes. Spread apples on a large plate and let cool to room temperature.

When the dough has finished rising, dust your counter with flour, then turn the dough out. (If it has been refrigerated overnight, it should be covered with a towel and allowed to come to room temperature for 1 hour before the next step.)

Dust the dough with flour, then roll it out to an oval that’s roughly 18 inches long and 8 inches wide. Position the oval with a short end facing you. Spread the apple mixture over the dough, leaving a one-inch top border at the top. Sprinkle with ¼ cup flour and cinnamon. Roll the dough up from the bottom like a jelly roll, sealing at the top. If any apple pieces come out the sides, tuck them back into place.

Starting from the left side, use a knife to cut the roll diagonally into strips. Then, from the right side, cut on the opposite diagonal, forming diamond-shaped pieces roughly 1 inch long. (This will look and feel messy, but it’s essential to achieve a classic pull-apart texture.) Dust with the remaining 3 tablespoons flour, then gather into a loaf about 12 inches long and press it very firmly back together. (If you don’t squeeze tightly, the fritters can fall apart in the oil.)

Line a rimmed baking sheet with parchment paper or a silicone mat.

Using a knife or bench scraper, cut the loaf crosswise into 12 rounds. Press the rounds with your fingers to elongate them a bit, then set them on the baking sheet, cover with parchment paper, and let rise for 30 minutes.

Fifteen minutes into the final rise, fill a Dutch oven halfway with oil and set over medium heat, bringing the temperature to 365°F. Line a rimmed baking sheet with paper towels and set aside.

Use a spatula to transfer two or three fritters into the hot oil and cook until nicely browned on one side, about 2 minutes, then flip and cook until the other side is browned and the fritter is cooked through, 1½ to 2 minutes more. Transfer to the baking sheet and blot to remove excess oil. Repeat with remaining dough, checking the oil temperature regularly and adjusting the heat to keep it as close to 365°F as possible.

Transfer fritters to two wire racks set over rimmed baking sheets.

For the glaze

Ingredients

When cooled, prepare the glaze by whisking together the powdered sugar, hot water, and salt in a medium bowl.

Dip each fritter in the glaze to coat both sides, then return to the wire racks. Let sit until the glaze has set, about 10 minutes.

Instructions

3¼ cups powdered sugar
½ cup hot water
Large pinch kosher salt