Brioche Apple Fritters
Apple Fritters represent everything wonderful about the change of season. Every fall we wait with bated breath for the apple varieties to show up in the markets, or better yet, we head off to the orchard to pick them ourselves. There are very few activities that are more romantic or satisfying than picking fruit and then creating something delicious with them. These fritters are the perfect way to show off your favorite apples. If you have a bucket of brioche dough on the ready, you can have these in just minutes.
The Brioche Dough’s from Holiday and Celebration Bread in Five Minutes a Day
… from the soon to be released Holiday and Celebration Bread in Five Minutes a Day
Makes enough dough for at least three 1 1/2-pound loaves:
1 1/2 cups lukewarm water
1 tablespoon Yeast (active dry or instant)
1 tablespoon kosher salt
6 large eggs
1/2 cup (170g) honey
1 1/2 cups (340g) unsalted butter, melted and cooled slightly
7 cups (990g) unbleached all-purpose flour
1 1/2 pounds Brioche dough (recipe above)
1 large apple, cored and chopped into 1/4-inch pieces
Oil for frying – the oil should be deep enough so the fritters can float. The oil should never be more than 3 inches from the rim of the pot.
Confectioners’ sugar for dusting the top
MIXING THE DOUGH:
- Mix Platinum yeast, salt, eggs, honey and melted butter with water in a 6-Quart Round Food-Storage Container with Lid (not airtight) container.
- Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled.
- Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use, it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge. Beyond that, the dough stores well in the freezer for up to four weeks in an airtight container, in one-pound portions. When using frozen dough, thaw and use as instructed.
MAKE APPLE FRITTERS:
- Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (small cantaloupe–size) piece. Roll the dough out to a ½-inch-thick rectangle, about 12×8 inches. 3. Spread the apples over the dough and roll into a log. Coil the dough into a disk and knead the apples into the dough.
- Pinch off 1-ounce pieces of dough. (No need to roll them; they should be a bit shaggy.)
- Heat the frying oil in a deep saucepan to 360°F to 370°F, as determined by a Candy/Deep Fry Thermometer.
- Drop the pieces of dough in the hot oil three or four at a time so that they have plenty of room to rise to the surface. Be careful not to overcrowd them or they will not rise nicely.
- After 1 minute, gently flip the fritters over with a slotted spoon or Skimmer and fry for another minute or so until golden brown on both sides.
- Remove the fritters from the oil and place them on paper towels to drain the extra oil.
- Repeat with the remaining dough until all the fritters are fried. Serve slightly warm.
- Dust with confectioners’ sugar.
Note: Red Star Yeast provided yeast samples for recipe testing, and sponsors BreadIn5’s website and other promotional activities. This website is reader-supported; BreadIn5, LLC earns affiliate commissions when buying products through links on this website.
18 thoughts on “Brioche Apple Fritters”
I took a look at the Red Star Platinum yeast page and their claims regarding rise and product are impressive.
That said, “dough enhancers” always make me nervous. One of the reasons why I make my own bread is I know exactly what’s in it. Would you please do a blog with Red Star and discuss what this yeast has in it, and why, so I can make an educated decision on whether I want to use it in my baking?
This is a great suggestion and I have posed it to the folks at Red Star.
Do the recipes in the holiday book accommodate your gluten free doughs?
The technique for working with the gluten-free doughs is so different, it would be more beneficial to keep the two books separate. If you’ve used our gluten-free dough in the past, you could likely make many of the breads in the holiday book using those GF doughs. It would just be too confusing for folks who are new to our method.
Step one in the fritter making is missing the rectangle measurements.
I’ve got the hang of bread, but I’m still nervous about hot oil! These do look delicious though…
Hi, can I only make 1/3 of the recipe, so I only have one loaf worth of dough. There is only my husband and me, and we could not eat that much bread if we tried. I know how to measure everything down by a 3rd, but some recipes don’t do well when you decrease some of the ingredients. That is why I am asking you before I try doing it. The fritters look absolutely yummy!!!
You sure can. The time savings is based on making a big batch and having the dough ready for several recipes. In the book you would find many things to do with that bucket of dough, including sandwich breads and many more holiday treats. Hope you’ll check it out.
I have already preordered your book. I have all of your books. Thank-you for all your work. Suzie
Thank you, that is so fantastic! I hope you enjoy the new book.
Thank you for the recipe… Wondering what kind of oil you use?
You can use whatever oil you typically go with for frying. I use vegetable, canola, olive (it is more assertive flavor) or a blend.
Just a quick question: is it 8 eggs as stated in another post or in fact 6 eggs. Thank you so much!
They are two different doughs, so you can go with either version and end up with terrific fritters. The one with 8 eggs is just a richer, more decadent dough and the one with 6 eggs has a bit more structure, so for some shapes it will hold the style better. Both are great!
Thank you so much Zoë! I made the 6 egg version earlier in the week….and the 8 egg version last night. They are ready to go to the oven. Love your recipes. I live in South Africa and unfortunately, your book is not available here…will find it online and order! Thanks again. Isabella.
I have your book (Artisan Bread in Five Minutes a Day) and have noticed that your online Brioche recipe differs from the recipe in the book (page 189). The book calls for more yeast, less salt, less eggs. Should I update my book to reflect the online recipe- is it new and improved? Thanks!
They all work, there are just slight variations, depending on the book that you have. Each of our books has a brioche dough. The older books we tended to use more yeast, which still works, but we realized we were getting similar results with less.
Hi, can I use quick-rise yeast for this recipe?
Yes, you can use any kind of yeast in our recipes.