Maple Glazed Apple Fritters | DonalSkehan.com, Perfect autumnal treat but great all year long too!
  • desserts-baking

Maple Glazed Apple Fritters

August 15

Apple fritters appear to be a big deal in San Francisco and are a staple on the menus of most doughnut shops in the city. They are easier than you might think to recreate at home! 

  • serves Serves 26
  • time 45 mins + rising time


  1. 1. To make the fritters, place the flour, caster sugar and yeast in a large mixing bowl and make a well in the centre. Add the milk, eggs and butter to the bowl together with 100ml of water and, using your hands or a wooden spoon, combine the ingredients until you have a dough.
  2. 2. Turn the dough out onto a floured work surface and knead for 8–10 minutes until it becomes smooth and elastic. Form the dough into a smooth ball and place it back in the bowl. Cover with cling film and leave in a warm, dark place to rise for about 50 minutes until the dough has doubled in size.
  3. 3. While the dough is rising make the apple filling. Place a medium pan over a medium heat and add the butter, apples, cinnamon, caster sugar and lemon juice, allow to cook for 4-5 minutes or until the apples become tender.
  4. 4. When the dough has risen, punch it down and roll into a rectangular shape. Spread over the apple filling and then roll into a sausage shape. Divide into 26 equal pieces and shape into balls. Transfer them to a baking tray dusted with a little flour, cover with a damp cloth and leave to rise again for 30 minutes.
  5. 5. In a small bowl whisk together the icing sugar and maple syrup until combined.
  6. 6. Fill a medium sized pan with sunflower oil and heat to about 180˚C/350°F/ Gas Mark 4. Use a spatula to drop the fritters into the oil, a few at a time, and fry on each side until golden brown.
  7. 7. Remove to a paper towel lined plate and continue frying until all fritters are done. When you’re ready to serve, dip one side of each fritter into the glaze and invert onto a cooling rack set over a tray to catch any drips.

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For the fritters:

550g plain flour, plus extra for dusting

50g caster sugar

2 x 7g sachets of dried yeast

125ml milk

2 large free range eggs

50g butter, melted

For the filling:

25g butter

4 granny smith apples, peeled and diced

2 tsp ground cinnamon

2 tbsp caster sugar

Juice of half a lemon

For the glaze:

50g icing sugar

25ml maple syrup

You'll Need

Large mixing bowl

Wooden spoon

Cling film

Medium pan x 2

Small bowl