Easy Apple Fritters
Ingredients:
1 + 1/3 cups all-purpose flour, sifted
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2/3 cup milk
1 tablespoon vegetable or canola oil, plus more for frying
3 cups apple, diced small or in small matchsticks
Glaze
1/2 cup whole milk
1 teaspoon vanilla extract
4 cups confectioners’ sugar, sifted
Instructions
Sift flour, sugar, baking powder and salt together. In a separate, large bowl combine eggs, milk and oil; stir in flour mixture and apples all at once mixing just until combined.
Heat 2-3 inches of oil in a large saucepan or cast iron skillet to 365 degrees F. Drop tablespoons of batter carefully into the oil frying until puffy and golden, turning once, about 3-4 minutes. Remove to paper towels and sprinkle with confectioners’ sugar and/or dunk in glaze.
Glaze:
In a medium saucepan over low heat combine milk and vanilla; heat until warm. Whisk the confectioners’ sugar slowly into the milk and continue whisking until well combined.
Remove glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze and set on a wire rack or right into your mouth!
Jelly-filled Donuts
1 (1/4 ounce) package active dry yeast
1/2 cup lukewarm 2% low-fat milk
1 tablespoon sugar
2 cups flour
1/2 teaspoon salt
1 large egg, beaten
1 tablespoon butter, melted and cooled
vegetable oil, for frying
Fillings and Toppings
fruit preserves (or pudding, cream filling, etc)
Directions:
1 In a small bowl mix the yeast with the milk and sugar. Let sit until foamy, about 10 minutes. In a mixing bowl of a stand mixer fitted with the dough hook, combine flour and salt. When yeast is ready, add that to the mixing bowl.
2 Add the egg and butter. Begin to mix the ingredients into a soft, but not sticky, dough. (Add a little extra milk or extra flour, 1 tablespoon at a time as needed). Knead dough until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
3 Punch down the dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. (When rolling dough, let it rest periodically to relax). Cut out into 3" rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds.
4 Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
5 Using a deep fryer (or fill a heavy pot with 3" vegetable oil) and heat to 325°F Fry the doughnuts, a few at a time, until golden and puffed, 4-5 minutes, turning frequently using a slotted spoon.
6 Lift the doughnuts from the oil and place onto a cooling rack. Once cooled, fill a pastry bag using your filling of choice. Insert the tip into the end of each doughnut and pipe approximately 1-2 tsp filling into them. Dust with confectioners' sugar, coat with chocolate icing, or dip in glaze. Best eaten the same day.
http://allrecipes.com/cook/187284461/profile.aspx
Have fun cookin' ;)
Love,
Danae
xoxoxo
