apple fritters with maple glaze {overnight recipe}

These are the kind of apple fritters you’d get at the very best kind of doughnut shop – soft yeast raised dough with a hint of nutmeg and orange, buttery cinnamon coated apples, and crackly maple glaze. This recipe includes instructions for letting the apple fritters rise overnight so you can fry them up in the morning and enjoy them at their best – warm and fresh.

INGREDIENTS
For the dough:

• 2 cups whole milk, at room temperature, between 75 and 85 degrees
• ½ cup granulated sugar
• 3½ tsp active dry yeast
• 1 large egg + 1 large egg yolk, slightly beaten
• 6 tbsp butter, melted and cooled to room temperature
• 1 tbsp pure vanilla extract
• 1 tsp orange zest
• 6 cups unbleached, all purpose flour
• 1/2 tsp ground nutmeg
• 2 tsp salt
• Vegetable oil for frying

For the apple filling:

• 2 tbsp lemon juice
• 4 Granny Smith apples
• 2 tbsp ground cinnamon
• 1/2 cup granulated sugar
• 1 tbsp apple cider vinegar
• 1/4 tsp salt

For the maple glaze:

• 3 cups powdered sugar
• a pinch of salt
• 3/4 – 1 cup pure maple syrup
• 1 tsp pure vanilla extract
• 1 tsp almond extract

INSTRUCTIONS
Make the dough:

1. Pour the milk into the bowl of a standing mixer, and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk, melted butter, vanilla and orange zest.
2. Fit your mixer with the dough hook, add 5 cups of the all-purpose flour and the nutmeg and mix on medium-low speed until the dough begins to come together. Slowly add enough of the remaining cup of flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel slightly sticky, but not so wet as to be confused with cookie dough.
3. Once the dough has come together, sprinkle in the salt. Let the mixer knead the dough for about 8-10 minutes. The dough should look very soft and smooth.
4. Butter a large bowl and dump the dough into the bowl. Butter a piece plastic wrap (or spray with non-stick spray) and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until doubled in size.

While the dough rises, make the apple filling:

1. Add the lemon juice to a medium size saucepan. Peel, core, and dice the apples into pieces about the size of a pea. As you chop the apples, add them to the saucepan and toss them around in the lemon juice to prevent them from browning.
2. Add the rest of the filling ingredients to the saucepan. Stir to mix and set over medium heat. Cook, stirring frequently, until the apples are soft and the liquid in the pan is thick and syrupy, about 15-20 minutes.
3. Scrape the filling into a bowl and let cool to room temperature, stirring occasionally.

Read more please visit : ofbatteranddough.com

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