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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  1. says

    oh… new vocabulary for me… never knew about fritters and beer as ingredient in dessert-like baked good! Such a great idea! this looks really good! :)

  2. says

    I can’t believe how in love I am right now with you. Seriously you just went to a whole new level with these fritters! I am a donut lover and these apple fritters look nothing short of delicious! I’d love to create my own. I bet your house did smell like a fabulous pastry shop. I’m coming over, Faith!
    I love how much you experiment. It’s so interesting to read about!

  3. says

    Oh girl, you’re talkin my language. I love apple fritters but only eat them like once a year b/c they’re so huge and fat-laden and I usually feel like crap after eating one. I bet these would hit the spot! Thanks for splitting one open for us–I like seeing food guts! Ew, that didn’t sound right.

  4. says

    i just saw a cake made with guinness and commented that it must be the best use for the stuff. i was wrong–this is tops. that glaze…my stars, what a treat.

  5. says

    Faith… these are really dough-nuts. What a great combo of apples and beer… they seem made for each other but I don’t think I’ve ever seen them used this way… how smart you are to have come up with it… can’t wait to get some apples!

  6. says

    Faith, these sound to DIE for!!! Yumm! I am definitely going to be making these! I think I could get my hubby to eat breakfast if these were around ;)

  7. says

    Gosh…that’s amazing, Faith! I love that it’s got whole wheat in there, too! I actually find the fried donuts a bit bitter….so I think I’ll prefer this version!

  8. says

    You think YOU didn’t have any other choice but to make these…but now I DEFINITELY have to. What’s really getting me here is the glaze. Honey cinnamon? Definitely where it’s at.

  9. says

    I am going to have to wait until after Passover to make these but I want to make them. The name of the recipe,itself, grabs the blogger.

  10. says

    I love appley bakes and these look marvellous! I like how they don’t need the kerfuffle of being fried yet still taste gorgeous.

  11. Sierra says

    I didnt have a deep fryer so I looked for baked apple fritters (my classmates asked for them), I made these and they turned out so good! My brother doesnt normally like glazes, but he thought these were pretty awesome. My classmates loved them too and now they keep asking me to make them again.

  12. sbg says

    *snort* A bakery in my town sells the BEST cherry fritters I’ve ever had. So, I thought I’d help myself out by trying to adapt this recipe using cherry instead of apple. And I happened to have kirschwasser.

    Word to the wise: don’t use 2/3 cup kirschwasser in anything, ever. LOL.

    First try, fail.

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