Apple Fritters

Ingredients

• 0.75 cup whole milk – warmed to 110°F
• 2.25 tsp active dry yeast
• 0.25 cup granulated sugar
• 2 large large eggs
• 1.5 tsp vanilla extract
• 4 tbsp unsalted butter – melted and cooled
• 3 cups all-purpose flour
• 1 tsp fine salt
• 0.25 tsp ground nutmeg
• 3 cups Granny Smith apples – peeled, cored, 0.5-inch dice
• 1 tbsp lemon juice
• 2 tbsp brown sugar
• 1.5 tsp ground cinnamon
• 2 quarts vegetable oil – for deep-frying
• 2 cups powdered sugar
• 0.25 cup whole milk – for glaze
• 1 tsp vanilla extract – for glaze
• 0.125 tsp fine salt – for glaze

Instructions

1. In a large bowl, combine the warm milk, active dry yeast, and granulated sugar; let stand until foamy, 5–10 minutes.
2. Whisk in the eggs, 1.5 tsp vanilla extract, and the melted, cooled butter until smooth.
3. Add the flour, 1 tsp fine salt, and nutmeg. Mix with a sturdy spoon until a shaggy dough forms, then knead on a lightly floured surface (or with a dough hook) until smooth, elastic, and slightly sticky, 5–7 minutes.
4. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled in size, 60–75 minutes.
5. While the dough rises, toss the diced apples with lemon juice, brown sugar, and cinnamon in a bowl; let macerate 15 minutes, then drain off any pooled juices.
6. Deflate the risen dough, then gently fold in the drained apple mixture until evenly distributed. Cover and rest 15 minutes to relax the dough.
7. Heat the vegetable oil in a deep, heavy pot to 350°F. Set a wire rack over a baking sheet for draining.
8. Using a 1/4-cup scoop or large spoon, drop rough mounds of the apple-studded dough into the hot oil, flattening slightly with a spatula. Fry in batches without crowding until deep golden brown, 2–3 minutes per side (5–6 minutes total), adjusting heat to maintain 350°F. Fritters are done when the edges are crisp and a skewer meets no raw dough in the center.
9. Transfer fritters to the rack to drain and cool for 5 minutes.
10. For the glaze, whisk the powdered sugar, 0.25 cup milk, 1 tsp vanilla extract, and 0.125 tsp fine salt in a bowl until smooth and pourable.
11. Dip each warm fritter in the glaze or spoon glaze over both sides, letting excess drip back into the bowl. Return to the rack and let the glaze set, 10–15 minutes. Serve warm the day they are made.