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Donal Skehan
Maple-Glazed Apple Fritters | DonalSkehan.com,  Make the most of Autumn's apples with this cinnamon-spiked bun recipe.
  • desserts-baking

Maple-Glazed Apple Fritters

October 29

I tried these on my first trip to San Francisco and been wanting to make them ever since. It’s like deep fried apple pie in bun form – what’s not to love?!

  • time 190mins
  • serves Serves 12
  • video
Method
  1. To make the fritters, put the flour, caster sugar and yeast in a large bowl, make a well in the centre.
  2. Add the milk, eggs and butter together with 50 ml of the water. With your hands combine until you have a dough.
  3. Turn the dough out onto a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. Form the dough into a smooth ball and place back into the bowl. Cover with cling film and leave to rise in a warm dark place for around an hour or until doubled in size.
  4. Meanwhile, in a medium sized pot, heat the butter, apples, cinnamon, sugar and lemon juice, allow to cook over a medium heat for 4-5 minutes or until the apples become tender.
  5. When the dough has risen, punch it down and roll into a rectangular shape. Spread over the apple filling and then roll up like a swiss roll. Divide into 12 equal pieces and shape into balls. Transfer onto a floured baking sheet. Cover with a damp tea towel and allow to rise for another 30 minutes.
  6. In a small bowl whisk together the icing sugar and maple syrup until combined.
  7. Fill a medium sized pan with sunflower oil and heat to 180ºC/350F. Use a spatula to drop the fritters into the oil, a few at a time and fry until golden.
  8. Remove to a kitchen paper lined plate and continue frying until they are all done. When you’re ready to serve, dip one side of each fritter in the glaze and let drain on a cooling rack.

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Ingredients

For the dough:

2 cups plus 4 tbsp plain flour, plus extra for dusting

2 tbsp caster sugar

1 x 1/4 oz sachets dried yeast

1/4 cup milk

1 large free-range egg

2 tbsp butter, melted

For the filling:

1 tbsp butter

2 Granny Smith apples, peeled, cored and diced

1 tsp ground cinnamon

1 tbsp caster sugar

½ tsp lemon juice

1/2 cup icing sugar

4 tsp maple syrup

For the dough:

275g plain flour, plus extra for dusting

25g caster sugar

1 x 7g sachets dried yeast

65 ml milk

1 large free-range egg

25g butter, melted

For the filling:

15g butter

2 Granny Smith apples, peeled, cored and diced

1 tsp ground cinnamon

1 tbsp caster sugar

½ tsp lemon juice

50g icing sugar

20ml maple syrup

You'll Need

Large bowl

Two medium sized pots

Baking sheet

Small bowl

Cooling rack

3.4
(15)
photo
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