Apple "Fritters"

Apple-filled balls of dough are placed in muffin pans, then baked and drizzled with a glaze to replicate classic apple fritters. Braeburn or pink lady apples are a good substitute for the tangier Granny Smiths. The apple juice in the glaze gives these a double dose of apple flavor.

Yield: 2 dozen (serving size: 1 roll)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 191
  • Calories from fat: 16%
  • Fat: 3.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 36.4g
  • Fiber: 1.3g
  • Cholesterol: 25mg
  • Iron: 1.4mg
  • Sodium: 136mg
  • Calcium: 21mg

Ingredients

  • Filling:
  • 1 tablespoon butter
  • 3 cups diced peeled Granny Smith apple (about 1 pound)
  • 1/2 cup apple juice
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Dough:
  • 2 packages dry yeast (about 4 1/2 teaspoons)
  • 1 cup warm 1% low-fat milk (100° to 110°)
  • 5 cups all-purpose flour, divided
  • 2/3 cup granulated sugar
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 2 large eggs
  • Cooking spray
  • Glaze:
  • 1 1/2 cups powdered sugar
  • 4 teaspoons butter, melted
  • 1 tablespoon apple juice
  • 1/8 teaspoon ground cinnamon

Preparation

  1. To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apple; sauté 3 minutes. Add 1/2 cup apple juice, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Reduce heat to medium-low; simmer 3 minutes or until liquid is almost absorbed. Remove from heat; cool.
  2. To prepare dough, dissolve yeast in warm milk in a large bowl. Let stand 5 minutes or until foamy. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour, 2/3 cup granulated sugar, 3 tablespoons melted butter, salt, and eggs to yeast mixture, stirring until smooth. Add 1 cup flour; stir until a soft dough forms.
  3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  5. Punch dough down. Cover and let rest 5 minutes. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion into a 3-inch circle on a lightly floured surface. Spoon about 2 teaspoons filling into center of dough; gather dough over filling to form a ball, pinching seam to seal. Place, seam side down, in a muffin cup coated with cooking spray. Repeat procedure with remaining dough portions and filling. Cover and let rise 40 minutes or until doubled in size.
  6. Preheat oven to 400°.
  7. Uncover dough; bake at 400° for 20 minutes or until lightly browned. Remove from pan; cool on a wire rack.
  8. To prepare glaze, combine powdered sugar and remaining ingredients; drizzle over rolls.
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