Baked Apple Fritter Donuts

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I’ve been dying for apple fritter donuts.  Apples, as one of my favorite fruits, are always abundant in my house.  I had a little leftover Guinness in my fridge from making this stew.  Saturday morning was free for me to experiment in the kitchen.  Did I really have any choice but to make these little beauties? 

img_7456-smallAs these were baking, the whole house smelled like a pastry shop.  The floral scent of apples filled the air and was heavenly combined with the warming scent of cinnamon.  These fritters tased phenomenal – the dough was yeasty and slightly chewy, the apples fruity and floral, and the sweet glaze a nice contrast to the slightly bitter beer. 

img_7466-smallThe main difference between these apple fritters and the deep-fried ones you would buy at a bakery is that the exterior of these isn’t quite as crisp; in the end this didn’t make any difference to me because they were so incredibly delicious (with significantly less fat than their deep-fried counterparts).

img_7502-smallBaked Apple Fritter Donuts with Honey-Cinnamon Glaze

 

(Yield:  18-20 donuts)

 

2 1/4 tsp instant yeast

2 1/2 c whole wheat flour

1 1/2 c all-purpose flour (plus up to a cup more for kneading)

2 tsp fine salt

1 1/2 tsp cinnamon

2/3 c flat, room temperature beer (I used leftover Guinness stout; if you don’t have this on hand you can substitute water)

1/3 c lukewarm water

1/4 c honey

2 TB canola oil

1 large egg

2 medium apples, peeled, cored, and finely diced (I used Empire apples)

Honey-Cinnamon Glaze (see below)

Butter (to grease the pan)

Cooking spray

 

Honey-Cinnamon Glaze:

1/2 c powdered sugar

1 TB honey

1-3 tsp water

1/2 tsp cinnamon

 

In a large bowl, mix together the yeast, whole wheat flour, 1 1/2 c all-purpose flour, and salt.  In a separate bowl, mix together the beer, water, honey, oil, and egg; stir the diced apple into the wet ingredients.  Slowly combine the wet ingredients into the dry – you can use a stand mixer (fitted with the paddle attachment) to do this, or you can use a large wooden spoon and do it by hand. 

 

Once the wet ingredients are just incorporated, turn the dough out onto a floured surface and knead about 6-10 minutes; the dough should be smooth, and when you press it with your finger, an indentation should remain.  Let the dough rest for about 5 minutes; lightly spray a large bowl with cooking spray, place the dough inside the bowl, and lightly dough with cooking spray.  Cover the bowl with a damp towel and let it rise in a warm, draft-free place until doubled in size (about 90 minutes).

 

Preheat the oven to 400F and lightly butter two baking sheets.  Punch down the dough and turn it out onto a lightly floured surface; knead the dough for a couple of minutes, then let it rest for another 5 minutes.  Divide the dough into 18 to 20 pieces (I like to do this freeform, since most apple fritter donuts have a freeform shape) and arrange the dough evenly on the baking sheets.  Bake for 16 to 19 minutes (rotating the trays once) until the bottoms are light golden brown.  Transfer to a wire rack to cool.

 

Whisk together all ingredients for the honey-cinnamon glaze except the water; whisk in the water 1 tsp at a time until you reach your desired consistency.  Once the fritters have cooled, drizzle the glaze on top.  Leave the donuts uncovered for a couple hours so the glaze can harden and set.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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