Classic Apple Fritters Doughnuts

I just finished making these and well I am already on my second one. What yumminess! Better than any coffee shop apple fritter I have ever tried. It was my first time making a donut and read through a couple of recipes before deciding on this one. I am so glad that I did, so easy to understand and follow and the end results are so good! Corn syrup is not usually an ingredient that I have on hand so I just did a basic glaze of milk, icing sugar and vanilla worked out really well. Will definitely be making these again. No more coffee shop fritters for me. Thank you so much!

Classic Apple Fritters Doughnuts

These are best on the day they are made, but they freeze beautifully if you can't use them all up right away. A deep fryer is recommended or alternately, at least a thermometer so you can monitor oil temperature to ensure good results.

Ingredients
Dough:

• 1 1/2 Tbsp active dry or instant yeast
• 1/2 cup warm water
• 2 cups + 4-6 Tbsp. bread flour
• 1/4 cup + 2 tsp. white sugar
• 1/4 tsp baking powder
• 1/4 tsp mace (can substitute nutmeg)
• 1 tsp salt
• 2 Tbsp shortening or lard
• 1 large egg
• 1/4 tsp vanilla

Filling:

• 2 medium tart apples, chopped into 1/2-inch pieces
• 1/4 cup sugar
• 2 tsp freshly squeezed lemon juice
• 1 Tbsp + 1 tsp. cinnamon
• 1 Tbsp bread flour

Glaze:

• 2 cups confectioners/icing sugar
• 1 1/2 tsp light corn or golden syrup
• 1/4 tsp salt
• 1/4 tsp vanilla
• 1 Tbsp white sugar
• 1/3 cup water

Instructions

1. For the dough: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, add the yeast to the 1/2 warm water. Add the 2 tsp. of sugar, stir and let stand 5 minutes. Meanwhile, in a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, mace and salt. Set aside.
2. When yeast is ready, add the shortening, egg and vanilla and mix with the paddle attachment on low speed for 1 minute (to break up the shortening). Add about 1/3 of the flour mixture and mix until combined. Add a second third of the flour mixture and again, mix until combined. Switch to the dough hook and add the remaining flour mixture. Knead with the hook until all that flour is incorporated. Now start adding flour in 1 Tbsp. increments, until the dough comes together, clears the bottom of the bowl and is becoming smooth. Knead on medium for about 2 minutes more. The dough should be smooth and but still a bit moist (but not sticky).
3. get the full instructions @ seasonsandsuppers.ca

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