Apple Fritters with Caramel
Fall is finally upon us, for the northeast that mean really fresh apples, cider, the changing of the leaves, and apple fritters!! This recipe really does the fritter justice and I can't get enough. The caramel adds this amazing kick that makes you think of a candied apple but easy to eat, so good.
For the dough:
- ⅓ cup milk
- 1 tbsp butter
- 2 tsp yeast
- 1 +1/2 cups flour
- 2 tbsp sugar
- ¼ tsp baking powder
- pinch of salt
- 1 egg yolk
- 1 tsp vanilla
- oil, for frying
For the apples:
- 2 small tart apples, peeled and chopped (just over 1 cup chopped apple)
- 2 tbsp sugar
- 1 tsp cinnamon
For the salted caramel:
- 1 cup sugar
- ¾ stick (75g) butter
- ½ cup cream
- 1 tsp sea salt
- Heat the milk and butter gently in the microwave until just warm. The butter does not need to be melted.
- Add the yeast to the milk and butter, and stir to dissolve.
- Place the remaining dry ingredients into the bowl of a stand mixer fitted with the dough hook, and mix briefly to combine.
- Add the yeast mixture, egg yolk and vanilla to the flour, and mix on a low speed for about 5 minutes or until the dough is smooth and elastic.
- Cover with plastic and set aside for an hour, to double in size.
- Meanwhile, place the apples, sugar and cinnamon into a small skillet and cook on a high heat until the apples are just softened around the edge. There should be barely any liquid in the pan. Set these aside to cool completely.
- When the dough is risen, pat it out on a floured surface to a 10 inch square. Pile the apples into the centre of the dough, and then fold the edges over. Fold the dough a few more times, until the apples are well distributed, but be cautious. Less is more.
- Divide the dough into six portions and set aside on a lined baking sheet to rise for about 20 minutes.
- While the dough is rising, preheat about 2 inches of oil in a deep pot, such as a dutch oven and make the salted caramel.
- Heat the sugar, with a splash of water, in a small saucepan over a medium heat. Do not stir the pan, but keep heating until the sugar melts, and then begins to caramelise. When the sugar syrup is a darkish amber, remove it from the heat, add the butter and sugar and stir carefully. The mixture will bubble up.
- Once the caramel has settled back down, place it back on the heat for about 30 seconds, just to thicken a little, then add the salt and set it aside.
- When the oil is at about 170C/340F, carefully transfer one donut at a time to the oil and cook them for 2 minutes per side. They will be very dark.
- Drain each donut well on paper towels, and then serve with the salted caramel!