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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
  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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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

If you make this recipe, be sure to tag your photo #DonalSkehan