These are the kind of apple fritters you'd get at the very best kind of doughnut shop. They are made from soft yeast-raised dough, flavored with a hint of nutmeg and orange, filled with buttery cinnamon-coated apples, and covered in a crackly maple glaze.
This recipe includes instructions for letting the apple fritters rise overnight so you can fry them up in the morning and enjoy them while they are warm and fresh.
These apple fritters are a treat worthy of holiday and birthday mornings, indulgent weekends, and the people in your life that you want to spoil with something extraordinary, including yourself.
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What Are Apple Fritters?
A fritter is essentially anything that's been dipped in batter and then fried, sweet or savory.
Apple fritter doughnuts are something different. Apple fritter doughnuts are apple-filled pastries that are either baked or fried, generally flavored with cinnamon or nutmeg, and covered in a sweet glaze. There are essentially two different kinds of apple fritter doughnuts:
- "Quick-raised" apple fritters: These are doughnuts made from a baking powder dough that takes about 20 minutes to make and requires no time to rise. They are like a quick-bread version of doughnuts and have a consistency similar to a cake doughnut
- "Yeast-raised" apple fritters: These are doughnuts made from yeast dough and the kind of apple fritters that you'd expect to get at a really good doughnut shop. The consistency of apple fritters made from yeast dough is similar to a classic glazed doughnut.
This recipe is for apple fritter doughnuts that are yeast-raised.
They are made from buttery, yeast dough mixed with soft, cinnamon apples and fried into craggy doughnuts that are crispy on the outside and tender on the inside. The doughnuts are covered in maple glaze and best eaten while they are still warm.
Ingredients Needed to Prepare this Recipe
The #1 most important ingredient to make delicious homemade apple fritters is the dough!
This apple fritter recipe uses the same dough as my favorite dinner roll recipe. In my family, when you say "those rolls", we all know what you're talking about because I've been using the same recipe for years to make our favorite soft, buttery dinner rolls.
I've used that same dough to make cinnamon rolls, sticky buns, old fashioned glazed doughnuts, cinnamon bread, and doughnut holes. And apple fritters, of course.
The dough is soft, buttery, slightly sweet, incredibly simple to make and so easy to work with. It's one of the most used recipes in my repertoire. Here's what you'll need to make it:
- Milk. Preferably whole milk, but 2% will also work.
- Granulated sugar.
- Active dry yeast. This is the kind of yeast found in the baking isle of every supermarket, usually in little ¼-ounce packets, but sometimes also in a jar.
- 1 large egg + 1 large egg yolk. That extra egg yolk makes this dough extra soft and flavorful.
- Butter.
- Salt.
- All-purpose flour. I prefer to use all-purpose flour over bread flour in this recipe because it produces a softer texture.
- The flavorings: To flavor the dough specifically for apple fritters, add pure vanilla extract, orange zest, and a pinch of ground nutmeg.
Here's what else you'll need to make apple fritters:
- Tart, green apples. My favorite varieties of apples to use in these fritters is Granny Smith and Macintosh. The tartness of the apples keeps these doughnuts from being overly sweet. Also, both varieties hold up well frying.
- Lemon juice, to keep the apples from turning brown.
- Ground cinnamon.
- Granulated sugar.
- Apple cider vinegar. Just one tablespoon of apple cider vinegar balances out the sweetness in these doughnuts and intensifies the flavor.
- Powdered sugar, for the maple glaze.
- Pure maple syrup, for the maple glaze.
- Vanilla extract and almond extract, for the maple glaze. Using both extracts is optional. Use only one or the other, or leave them out entirely if you want a more pure maple flavor.
Pro Tips for Successful Homemade Apple Fritters
- Chop the apples very small - about the size of a pea. Chopping the apples any larger makes it difficult to get them to stay in the dough.
- Lower the fritters into the hot oil on parchment paper "plates". Let the fritters rise on parchment covered baking sheets. Then, rather than trying to lift them off the parchment without squeezing any air from the perfectly risen dough, just cut around the bottom of each fritter so that each one is resting on it's own little parchment paper "plate". Lower the fritter into the hot oil parchment and all. Then, just use metal tongs to lift away the parchment paper, which will come away from the dough easily.
- A fry thermometer is a must! While frying the fritters, it's important to keep the oil between 350 and 360 degrees. If the temperature of the oil is too low, the fritters will absorb too much oil, becoming heavy and greasy. But, if the oil is too hot, the outside of the fritters will burn before the inside is cooked through. The only real way to monitor the oil temperature as you cook the fritters is with a fry thermometer.
- Fry two fritters at a time - no more. If you add too many fritters to the oil at once, they'll stick together and be difficult to flip over. It's much, much easier to just work with two fritters at a time.
- Use Granny Smith Apples. Granny Smith Apples are perfect for baking because they have such a bright, tart flavor AND they hold up really well under hot temperatures. Other varieties have a tendency to get a bit mushy when cooked.
- Shaping apple fritters is messy. Embrace the mess and just have fun with it.
- Glaze them while they're warm. Pouring the maple glaze over the fritters while they're still warm results in that gorgeous doughnut shop crackly glaze.
How to Shape Apple Fritters
Making apple fritters is gloriously messy and fun. Embrace the mess and enjoy the process.
Roll the dough out into a rectangle that's approximately 16 inches long.
Spread the apple fritter filling over the dough.
Roll the dough into a sloppy log. Some of the apple filling will fall out and that's ok.
Use a dough scraper or metal spatula to chop the log from one side to the next into thin strips.
Continue to chop the dough until you have a pile of small pieces of dough.
Using your hands, scoop up a handful of dough and press it together in your hands.
Set the ball of dough onto a parchment paper-lined baking sheet. Repeat until all the dough has been shaped into sloppy balls of apple filled dough.
Cover the fritters with plastic wrap that's been sprayed with non-stick spray so it won't stick to the dough.
Let the apple fritters rise at room temperature for 1-2 hours, until they've nearly doubled in size. Or, put the baking sheet in the refrigerator for up to 12 hours. Shaping the fritters in the evening and then allowing them to rise overnight is the easiest way to enjoy warm apple fritters in the morning!
The Distinctive Shape of Apple Fritters
All those little pieces of dough pressed together are what give apple fritters their unique pull-apart consistency and craggy surface that's perfect for capturing as much maple glaze as possible.
For Warm Doughnuts in the Morning, Let Apple Fritters Rise Overnight
For yeast-risen treats that I want to eat in the morning, an overnight rise is essential because, call me crazy, but I'm not a fan of getting up at 3 am to get the dough going.
Thankfully, these apple fritters rise beautifully in the refrigerator overnight which means you can prepare the fritters the night before you want to eat them.
All you have to do in the morning is let the fritters sit out on the counter for bit to bring the dough back up to room temperature, fry them, glaze them, and eat them.
How to Make a Classic Maple Glaze
I mean... apples and maple syrup. Do I really even need to say any more?
While creating this recipe, I tried all sorts of things with the glaze. I added apple cider - which you'd think would be delicious, but not so much. I added orange zest to a batch and lemon zest to another - both are too citrusy for fritters.
I used honey instead of syrup - tasty, but kind of bland. I tried it with molasses and sorghum syrup - also tasty, but the flavor is too strong and overpowers the taste of the apples in the fritters.
A simple glaze made with pure maple syrup, powdered sugar, and vanilla and almond extract was our favorite, hands down. Glazing the fritters right after frying them results in that crackly, sweet, doughnut shop glaze that's sooooo good over warm, sweet, dough.
If you give this recipe a try, let me know! Leave a comment, rate it, or take a picture and tag it #ofbatteranddough on Instagram.
Happy baking!
📖 Recipe
Apple Fritters with Maple Glaze {Overnight Recipe}
Ingredients
For the dough:
- 2 cups (16oz) whole milk, at room temperature, between 75 and 85 degrees F (24-30 degrees C)
- ½ cup (100g) granulated sugar
- 3½ teaspoon (10.5g) active dry yeast
- 1 large egg + 1 large egg yolk, slightly beaten
- 6 tablespoon (3oz) butter, melted and cooled to room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon orange zest
- 6 cups (720g) all purpose flour
- ½ teaspoon ground nutmeg
- 2 teaspoon salt
- Vegetable oil for frying
For the apple filling:
- 2 tablespoon lemon juice
- 4 Granny Smith apples
- 2 tablespoon ground cinnamon
- ½ cup (100g) granulated sugar
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
For the maple glaze:
- 3 cups (340g) powdered sugar
- a pinch of salt
- ¾ - 1 cup (8-11oz) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
Instructions
Make the dough:
- Pour the milk into the bowl of a standing mixer, and sprinkle in the sugar and yeast. Stir to combine and then let sit for about 5 minutes to let the yeast begin to come alive. Whisk in the egg, egg yolk, melted butter, vanilla, and orange zest.
- Fit your mixer with the dough hook, add 5 cups (600g) of the all-purpose flour and the nutmeg and mix on medium-low speed until the dough begins to come together.
- Slowly add enough of the remaining cup of flour so that the dough comes together into a soft, slightly sticky ball. Depending on the humidity in the air, this might take the entire remaining cup or only a bit of it. What you’re looking for is a soft, smooth ball of dough that clings to the dough hook, does not stick to the sides of the bowl, but does stick slightly to the bottom of the bowl. If you stop the mixer and touch the dough, it should feel slightly sticky, but not so wet as to be confused with cookie dough.
- Once the dough has come together, sprinkle in the salt. Let the mixer knead the dough for about 8-10 minutes. The dough should look very soft and smooth.
- Butter a large bowl and dump the dough into the bowl. Butter a piece of plastic wrap (or spray with non-stick spray) and use it to cover the bowl. Let the dough rise at room temperature for 1-2 hours, until doubled in size.
While the dough rises, make the apple filling:
- Add the lemon juice to a medium size saucepan. Peel, core, and dice the apples into pieces about the size of a pea. As you chop the apples, add them to the saucepan and toss them around in the lemon juice to prevent them from browning.
- Add the rest of the filling ingredients to the saucepan. Stir to mix and set over medium heat. Cook, stirring frequently until the apples are soft and the liquid in the pan is thick and syrupy; about 15-20 minutes.
- Scrape the filling into a bowl and let cool to room temperature, stirring occasionally.
Shape the fritters and let them rise:
- Cover two large baking sheets with parchment paper and set them nearby.
- Dump the dough out onto a clean work surface and roll it into a square that's approximately 16 inches. Spread the apple filling over the dough and roll the whole thing up into a very loose log.
- Using a dough scraper or the edge of a metal spatula, chop the dough from one end of the log to the other into pieces that are no bigger than 1-inch wide.
- Push the pieces of dough into a sloppy mound in the center of your workspace and continue to chop the dough every which way, so that you have a gooey pile of small pieces of dough and apple filling.
- Use your hands to scoop up a palm-sized portion of dough and apples. Gently press the dough together in your hands and lay it down on one of the parchment-covered baking sheets. Continue with the rest of the dough, leaving at least 4 inches in between fritters on the baking sheets. This is a messy job - so have fun with it!
- Spray a couple of sheets of plastic wrap with non-stick spray and cover the fritters. Let rise at room temperature for 1-2 hours, until nearly doubled in bulk. OR - place the sheets of fritters in the refrigerator to rise for up to 12 hours.
Make the Maple Glaze:
- Put the powdered sugar and salt in a medium size bowl and add ¾ cup (8oz) maple syrup and the vanilla and almond extracts. Stir until smooth. Add more maple syrup if necessary to create a consistency similar to cream. Cover and set aside.
Fry the fritters:
- If the dough has been rising in the refrigerator, let the sheets of apple fritters sit out on the counter for about 1 hour to allow the dough to come to room temperature.
- Pour enough vegetable oil into a large, deep saucepan to come up the sides 3 or 4 inches. Heat the oil to 350 - 360 degrees F (176-182 degrees C). Cover a baking sheet or serving platter with a few sheets of paper towels and set it near the stovetop.
- Cut the parchment around two of the fritters so that it extends around the fritter by a couple of inches. Using a spatula, lower the fritters into the hot oil one at a time, parchment and all. Using metal tongs, gently lift the edge of the parchment paper, flipping the fritter over in the hot oil, and lifting the paper away.
- Cook the fritters for about 3-4 minutes on each side, until they are a deep golden brown. Do your best to keep the oil temperature between 350 and 360 degrees F (176-182 degrees C). Using a slotted spoon or spatula, transfer the fritters to the paper towel-lined platter.
- Within 1-2 minutes of the fritters coming out of the hot oil, drizzle the tops with a generous amount of maple glaze.
- Repeat with the remaining fritters.
Notes
How to Store Apple Fritters
Apple fritters are best when served immediately after frying, while still warm. But, they will keep for up to 24 hours when stored in a covered container. For the best flavor and texture, reheat the fritters on a baking sheet in a 350°F (176° C) oven.
Recommended Products
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OXO Good Grips Stainless Steel Scraper & Chopper
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Nutrition Information:
Yield: 16 Serving Size: 1 fritterAmount Per Serving: Calories: 420Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 391mgCarbohydrates: 78gFiber: 3gSugar: 39gProtein: 7g
Elsa says
Dough came together so well and was a pleasure to work with. I really liked that the doughnut wasn’t overly sweet and it paired beautifully with the apple and maple glaze! These were a hit each time I made them!
Rebecca Blackwell says
I'm so happy to hear that you like this recipe Elsa! Thank you so much for taking the time to leave a comment for me! And, thank you for participating in the Bake Club! xo
J says
These were incredibly good, exactly like good bakery fritters. When I made the dough, I was a little worried because it was extremely gooey, even with a bit of extra flour. I couldn't even chop the dough, so I ended up just folding it together with all the apples in a big mess, and scooped out the portions. I let it rise overnight. In the morning they were absolutely perfect - puffy and nice and bumpy on top, and they were easy to fry and remove the parchment. My kids inhaled them.
Rebecca Blackwell says
I'm so happy to hear that these fritters came out well for you! They are soooo messy to make, but we always think they're worth it! Thank you so much for taking the time to leave a comment for me! And, thank you for participating in the bake club! xo
Louise says
These looked so good I just had to try them, even though I am scared of yeast! I just never seem to have anything work.
But these turned out amazing! All 5 kids loved them! And so did this mum!!!
Rebecca Blackwell says
Hi Louise! I am so happy to know that this recipe worked out well for you! The dough is one of my all-time favorite recipes because it's so versatile and easy to work with. I've used it to make so many different things! 🙂 Thank you so much for taking the time to let me know that your family enjoyed this recipe. I truly appreciate it! xo
Chandice Probst says
Yum I love apple fritters and this maple glaze is the winner winner on these for sure! I love the apple AND maple flavors!
Rebecca Blackwell says
Hi Chandice! I'm so happy to know that you like this recipe! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Linda says
Love these fritters! It takes time to make these fritters but love every bite of it
Rebecca Blackwell says
Hi Linda! I'm so happy to hear that you like this recipe! Thank you so much for taking the time to let me know. I truly appreciate it! xo
Liz says
I'm all about a healthy breakfast, but when I make these, they will be eaten for breakfast! Yum!
Allyssa says
Thank you so much for this apple fritters recipe, it's super easy to make and tasted really delicious! Will surely have this amazing recipe again! Highly recommended!
Kimberly Mann says
It’s settled. We are making these for Christmas morning. I really appreciate you have figured out the overnight rise. Do you think the recipe will still turn out if cut in half?
Rebecca Blackwell says
Hi Kimberly! Apple Fritters are the BEST Christmas morning treat! I'm so happy to hear that you're going to make them. 🙂 You can absolutely cut this recipe in half. No problem. Use one whole egg and leave out the egg yolk... everything else should cut in half pretty easily. Please let me know if you have any other questions! And, I'd love to hear what you think of these after you make them. Merry Christmas! xo
ANGIE says
These fritters truly look amazing! Your recipe was recommended by a friend--a highly skilled baker whose opinion I trust and who makes these fritters regularly.
I can't wait to make them, myself!
My questions: what oil do you recommend using for frying? Also, the glaze sounds delicious but also-- with both powdered sugar and maple syrup--like it risks being too sweet. Have you subbed milk or water for some of the syrup?
Thank you for the beautiful recipe and for your insight on my questions!
Rebecca Blackwell says
Hi Angie! I'm so happy to hear that you're going to make these! To answer your questions - I like to use vegetable or canola oil to fry the doughnuts. Both types of oil have a high smoke point, which means you can heat it to high temperatures without it smoking. The brand of oil doesn't matter at all. I usually pick up the large jugs of store brand oil. The glaze is quite sweet... however, the fritters themselves are not very sweet. So, while the glaze will make the fritters sweet, I find that it's not overly so. For doughnuts, of course. Having said that, you could absolutely substitute milk or water for all or some of the syrup if you like. Either will work great. Please let me know if you have any other questions! And, I'd love to know what you think of these fritters after you make them! xo
Julie L says
"This was hands down the best apple fritter I've ever had," said my husband- and I agree. I've been gluten free for almost a decade and used my favorite cinnamon roll dough and your method/filling. It was perfection in a cast iron pan. My children were silent with huge eyes as they ate. Thank you so very much.
Rebecca Blackwell says
This comment just made my morning, Julie! I am so happy to hear that this recipe worked out so well for you - even using a gluten free dough! Thank you so much for taking the time to leave a comment for me. I truly appreciate it! xo
Jacob says
Thanks for this recipe!
For some reason my fritters got kind of soggy with oil which was unpleasant. I even tried increasing the temp on the oil, but once I hit 380 they started to overcook on the outside too quickly, so that didn't help much. So as not to ruin the batch I ended up just placing them all on paper towels and changing out the paper towel at least 3 times (each time they were getting pretty well soaked through!). That helped, but still pretty oily. Not sure what I did wrong. The texture and flavor were great, but they ended up being massive, like 7" in diameter after the second proving. Not sure if that would have caused the oil problem or not. Anyway I'll tinker with it. The parchment tip was amazing!
A few tips/ideas to share:
- One reason mine turned out big is that as a guy I think my palms are probably a bit bigger. If i had to do it again I might say about 1.25c of the batter is about right.
- I put a splash of bourbon in the apple filling and a dusting of cloves. Not sure any of the bourbon came through but hey it seemed to go with the flavors.
- I also kept my apples a bit bigger and had no issue with them falling out or burning. Next time I'll probably cook the apples down a bit less. By the time they cook into a syrup and then get fried, if you dice them that small and cook them that much, it's more like apple flavored doughnuts than fritters. (Personal preference: I definitely love finding chunks of apples in my fritters!)
- I found 3-4 minutes per side to be too much. 2 minutes/side was cooked through. My first one I set the timer for 3 minutes with oil at 350, and it was already burning. Watch them carefully!
Bonnie Tallo says
These look incredible. Do you think I could cut the recipe in half. There's only 2 of us here.
Rebecca Blackwell says
Yes! Absolutely. Will you let me know how they come out? xo
Saima says
Oh my gosh! These apple fritters are stunning and your pictures are making me want to reach in and grab a couple! The maple glaze just clinches it! I don't mind the overnight rise at all to get this kind of result!
Rebecca Blackwell says
Hi Saima! Thank you so much for taking the time to leave a comment for me! If you make these, please let me know what you think of them. I made them this last weekend for Father's Day and they are always a hit. 🙂 xo
Analida Braeger says
Very detailed recipe , You make it seem very easy to make these fritters. I thought for a second that there was bacon on top! and read more to find out its granny smiths. 🙂
Rebecca Blackwell says
You're the second person who told me that they thought there was bacon on top of these fritters - which, I actually think is a brilliant idea that I'm going to have to try sometime! 🙂
Karyl Henry says
I rarely eat dessert, but I'm willing to make SERIOUS exceptions for these fritters! My mouth is watering just looking at them. That glaze looks absolutely amazing
Amanda Mason says
Apple fritters are my husband's all time favorite pastry! He's eats them for breakfast but I've never made my own! Do you think I could make these gluten free? Can't wait to try!
Eva says
This is pretty awesome! My mom uaed to make apple fritters but they were made with a liquid batter. Never tried yeast fritters but I bet they taste amazing. I will have to try!
Elena says
These babies look absolutely scrumptious! It's not easy to photograph fritter but you've nailed it! These are the best looking fritters ever! I can't wait to make a batch. My family would go crazy over these 🙂
Nicoletta De Angelis Nardelli says
For as much as I love to bake, I too am not a fan of getting up at 3 in the morning to bake 🙂 . Love love apple fritters but I have never made them. Thanks so much for the inspiration and the wonderful recipe!
Tammy says
Your pictures are absolutely stunning and I'm tempted to march into the kitchen right now and whip up a batch of these! Best looking fritters I've come across by far! 😀 Wish I could reach in and grab one right now ^_^
Rebecca Blackwell says
Thank you so much! I'm making them tomorrow morning (for Father's Day). Wish you could come on over and have one with us! xo
Kelly Anthony says
These apple fritters have my mouth watering. Your pictures really highlight this recipe and have me wanting to make them right now. Your tips are also very helpful especially for someone who has never made a fritter.
Aleta Charlton says
Whoa, these beauties are fully loaded! I love the sound of the orange and nutmeg dough plus the maple glaze? Amazing. I am definitely going to follow your instructions to prepare them at night so I can bake them fresh in the morning!
Paula Montenegro says
This might be the best recipe project for my winter blues here (Argentina where it's cold now). I make the regular baking powder ones, but the idea of overnight is so tantalizing! Gorgeous recipe.
Rebecca Blackwell says
Thank you Paula! I agree! Apple fritters are just the thing to clear out those winter blues! xo
Elaine Benoit says
I adore apple fritters but I've never made them myself. Your fritters look so incredibly delicious and your photos are completely drool-worthy! I need to try this recipe asap.
Rebecca Blackwell says
Thank you so much Elaine! I do hope you try them. They are one of my family's favorite things, for sure. xo
Kendal Smith says
These apple fritters are delightful! So crispy yet soft on the inside and perfect for breakfast. Quality recipie and outcome 🙂
Melissa Griffiths says
I'd love to wake up to these babies!
Rebecca Blackwell says
They certainly do start the day off in the best possible way. 🙂 xo
Corey Blackwell says
These apple fritters are the best things I’ve ever eaten. I've tried and made a lot of things on this blog and this recipe is by far my favorite of all. These are perfect for breakfast and I plan to make a big batch to bring into the office.
Rebecca Blackwell says
Thank you so much! So glad you enjoyed these apple fritters! xo