Apple Fritters from Binging with Babish

Binging with Babish is one of my favorite YouTube channels; incase he is a mystery to you, he makes various foods from TV shows and movies. It’s awesome. When I saw his tantalizingly double-glazed apple fritters from the Regular Show, I knew I had to make them. Fried batter, dotted with chunks of gooey spiced granny smith apples, dunked in a sticky sweet glaze that will have you in a state that is best described in gif form:

He doesn’t have a recipe written down, so this is my reference, along with my little tweaks (I cut the recipe in half, sprinkled on some cinnamon sugar after they were fried, added vanilla extract to the icing, and used vegetable shortening to fry them in). Let’s unbutton our pants and get out the sugar!

First, warm up the milk in a saucepan until it reaches 110 degrees F. Pour it in a stand mixer bowl, then add in yeast, sugar and honey. Gently whisk together, then let sit for about 10 minutes (this is proofing the yeast). When its ready it will be quite puffy, this lets you know the yeast is alive and ready for action!

Next, add in eggs, flour* and butter, beat in mixer on medium-high speed for 6 minutes (scrapping down the sides as needed).

*I used a scale to weigh out the flour, instead of using a measuring cup, because measuring by volume varies wildly when it comes to flour.

After it mixed, give it one last scrape around the sides (it will be sticky), cover with plastic wrap and let it do its thing for 1 hour.

While the dough is rising, peel, core and dice up granny smith apples into bite size chunks (about 1/2 inch).

Squeeze some fresh lemon juice on top of the apples and stir to thoroughly coat. This not only adds flavor, but prevents the apples from browning. Set aside.

Melt butter in a skillet and lightly brown.

Once you see the milk fat starting to separate and start to change color, add in the apples, give them a nice toss to coat, then sprinkle on brown sugar, ground cloves, ginger, cinnamon and all spice.

Keep the apples to a simmer, tossing/stirring occasionally for 4-5 minutes until it looks nice and gooey. Whisk together cornstarch and warm water, then stir into apple mixture and let cook for about another minute, until it thickens up a bit. Take off the heat, set aside, and let it cool completely before moving on to the next step!

Pour a copious amount of flour down on your work surface, place down the dough, sprinkle on more flour (it will be very sticky).

Stretch the dough into a large rectangle, then pour on the cooled apple mixture. Spread the mixture across the dough as evenly as possible.

Fold over each side of the rectangle (like a tri-fold), and smash down, closing up each end. Perhaps you will keep it together a little better than I did, but if it falls apart, no worries. Place the dough in greased bowl, and let double (should take about an hour).

When the hour is almost up, get out your vegetable shortening (or oil) and bring it to 375 degrees F in a deep pot.

Coat surface again, very liberally, with flour. Plop down the apple dough, sprinkling the top with flour as well, and roll out until you get a 1 inch thick area.

Take a biscuit cutter and cut out fritters. Mold together the remaining dough and repeat until you have all the fritters cut out.

Fry time! Pat and stretch out the fritters just a touch before gently placing them in the oil. Let them cook for about 90 seconds before carefully flipping them, then let them cook for about another 90 seconds. When they look nice and golden, pull them out and set on a lined rack to cool. I suggest only cook 2-3 at a time.

Whip together the icing by pouring in lots of powder sugar, a drizzle of milk and splash of vanilla extract.

Sprinkle on some cinnamon sugar on the hot fritters, then, when they are cool enough to touch, it’s dunk time! Face plant each fritter into the icing, coating them as much or little as your sweet tooth allows.

Let them cool for a bit. I know it might be hard, but it’s worth the wait. Ok, now grab a fritter, take a perhaps more than modest bite of the delectable sugary confection, and just see if your face doesn’t look like that above gif. ๐Ÿ˜œ

Apple Fritters from Binging with Babish

  • Servings: 10 fritters
  • Difficulty: easy
  • Print

Fried batter, dotted with chunks of gooey spiced granny smith apples, dunked in a sticky sweet glaze that will have you in a state of absolute delight.

Ingredients

Dough

  • 7/8 cup warm whole milk (heated to 110 degrees F)
  • 1/8 cup sugar
  • 1 tablespoon honey
  • 2 1/2 teaspoons active yeast
  • 2 medium eggs
  • 11.165 ounces all-purpose flour
  • 3/4 cup room temperature unsalted butter

Apple Mixture

  • 2 granny smith apples
  • juice of 1/2 lemon
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon all spice
  • 1/2 teaspoon cornstarch
  • 1/8 cup water

Icing

  • 2 cups powdered sugar
  • 3 teaspoons whole milk
  • 1/2 teaspoon vanilla extract

Fry Oil & Sugar Sprinkle

  • vegetable shortening
  • cinnamon sugar

Directions

  1. Warm up the milk in a saucepan until it reaches 110 degrees F. Pour it in a stand mixer bowl, then add in yeast, sugar and honey. Gently whisk together, then let sit for about 10 minutes (this is proofing the yeast). When its ready it will be quite puffy, this lets you know the yeast is alive and ready for action!
  2. Next, add in eggs, flour and butter, beat in mixer on medium-high speed for 6 minutes (scrapping down the sides as needed).
  3. After it mixed, give it one last scrape around the sides (it will be sticky), cover with plastic wrap and let it do it’s thing for 1 hour.
  4. While the dough is rising, peel, core and dice up granny smith apples into 1/2 inch chunks. Then, squeeze some fresh lemon juice on top of the apples and stir to thoroughly coat. This not only adds flavor, but prevents the apples from browning. Set aside.
  5. Melt butter in a skillet and lightly brown. Once you see the milk fat starting to separate and start to change color, add in the apples, give them a nice toss to coat, then sprinkle on brown sugar, ground cloves, ginger, cinnamon and all spice.
  6. Keep the apples to a simmer, tossing/stirring occasionally for 4-5 minutes until it looks nice and gooey. Whisk together cornstarch and warm water, then stir into apple mixture and let cook for about another minute, until it thickens up a bit. Take off the heat, set aside, and let it cool completely before moving on to the next step!
  7. Pour a copious amount of flour down on your work surface, place down the dough, sprinkle on more flour (it will be very sticky).
  8. Stretch the dough into a large rectangle, then pour on the cooled apple mixture. Spread the mixture across the dough as evenly as possible.
  9. Fold over each side of the rectangle (like a tri-fold), and smash down, closing up each end. Perhaps you will keep it together a little better than I did, but if it falls apart, no worries. Place the dough in greased bowl, and let double (should take about an hour).
  10. When the hour is almost up, get out your vegetable shortening (or oil) and bring it to 375 degrees F in a deep pot.
  11. Coat surface again, very liberally, with flour. Plop down the apple dough, sprinkling the top with flour as well, and roll out until you get a 1 inch thick area.
  12. Take a biscuit cutter and cut out fritters. Mold together the remaining dough and repeat until you have all the fritters cut out.
  13. Fry time! Pat and stretch out the fritters just a touch before gently placing them in the oil. Let them cook for about 90 seconds before carefully flipping them, then let them cook for about another 90 seconds. When they look nice and golden, pull them out and set on a lined rack to cool. I suggest only cook 2-3 at a time.
  14. Whip together the icing by pouring in lots of powder sugar, a drizzle of milk and splash of vanilla extract.
  15. Sprinkle on some cinnamon sugar while the fritters are still hot, then, when they are cool enough to touch, it’s dunk time! Face plant each fritter into the icing, coating them as much or little as your sweet tooth allows.
  16. Let them cool down a bit more before devouring. Enjoy!

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