ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baked Apple Fritters

Photo: Yunhee Kim; Stylist: Alistair Turnbull/Pat Bates and Associates
Prep time 20 mins
Cook time 30 mins
Rise time 2 hrs
Total time 2 hrs, 50 mins
Yield Makes 12 fritters (serving size: 1 fritter)

Ingredients

  • Dough:
  • 2 teaspoons active dry yeast
  • 1/2 cup 1% low-fat milk, warmed
  • 2 1/3 cups all-purpose flour, divided, plus up to 1/4 cup more
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1 large egg
  • Filling:
  • 1 tablespoon butter
  • 1 medium apple, peeled and cut into 1/2-inch cubes
  • 1/4 cup apple juice
  • 1/2 teaspoon ground cinnamon
  • Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon honey
  • 4 teaspoons apple juice
  • Pinch ground cinnamon

Nutrition Information

  • calories 214
  • fat 3.7 g
  • satfat 2.1 g
  • monofat 1 g
  • polyfat 0.3 g
  • protein 4 g
  • carbohydrate 42 g
  • fiber 1 g
  • cholesterol 24 mg
  • iron 1 mg
  • sodium 110 mg
  • calcium 23 mg

How to Make It

  1. To make dough: Dissolve yeast in warm milk in a large bowl. Let stand 5 minutes or until foamy. Add 1 1/3 cups flour, sugar, honey, melted butter, salt, and egg to yeast mixture, stirring until smooth. Add additional 1 cup flour; stir until a soft dough forms.

  2. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (10 minutes), or transfer to an electric mixer with a dough hook and mix 10 minutes on medium speed; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

  3. 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, dough has risen enough.)

  4. To make filling: Melt butter in a large nonstick skillet over medium-high heat. Add apple; sauté 3 minutes. Add apple juice and cinnamon. Reduce heat to medium-low; simmer 3 minutes or until liquid is almost absorbed. Remove from heat; set aside to cool completely.

  5. To assemble: Punch dough down. Cover; let rest 5 minutes. Divide dough into 12 equal portions. Roll each into a 3-inch circle on a lightly floured surface. Divide filling among dough rounds; gather dough over filling to form a ball, pinching seam to seal. Place fritter, seam side down, in a 12-cup muffin pan coated with cooking spray. Repeat procedure with remaining dough and filling. Cover and let rise 40 minutes or until doubled in size. Preheat oven to 400°.

  6. Uncover dough; bake for 20 minutes or until lightly browned. Remove from pan; cool on wire rack. Whisk all glaze ingredients together in a small bowl; drizzle over fritters and serve.