Baked Apple Fritters

 Recipe

Yield:

Makes 12 fritters (serving size: 1 fritter)

Recipe Time

Prep: 20 Minutes
Cook: 30 Minutes
Rise: 2 Hours
Total: 2 Hours, 50 Minutes

Nutritional 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

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

Preparation

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.

Note:

October 2011
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