Apple Fritters with Orange Maple Glaze

Apple Fritters with Orange Maple Glaze

Fritter Dough

  • 1/3 cup hot water (between 110-115 degrees F)
  • 2 packets active dry yeast
  • 1/4 cup whole milk Greek yogurt or sour cream, room temperature
  • 1/4 cup unsalted butter, soft
  • 1 teaspoon vanilla
  • 3 cups bread flour, divided
  • 1/4 cup light brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Oil, for frying

Apple Filling

  • 6 Granny Smith apples, peeled, cored and chopped to 1/4 inch pieces
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • zest of 1 navel orange
  • 1/4 cup freshly squeezed orange juice

Orange Maple Glaze

  • 1/2 cup light brown sugar
  • 1/2 cup freshly squeezed orange juice
  • zest of 1 navel orange
  • 1 tablespoon light corn syrup
  • 2 teaspoons maple extract
  • 1 teaspoon vanilla
  • 3 cups powdered sugar


In the bowl of your stand mixer, combine the hot water and yeast and let stand for about 5 minutes, until foamy.

Add the yogurt, butter and vanilla, and mix with the dough hook.  In a bowl, combine 2 cups of the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.  Add by spoonfuls, with the mixer on low.  Increase to medium speed and knead the dough for 4-5 minutes (adding another tablespoon or two of warm water if the mixture is too dry), until the dough slaps against the side of the bowl and the dough springs back slowly when pressed.

Place the dough in a greased bowl, cover with plastic, and set in a warm place to rise until doubled, about an hour.


In a saucepan, combine the apples, brown sugar, cinnamon, orange zest and orange juice.  Over medium heat, simmer until the liquid has mostly evaporated and the apples are softened but still hold their shape.  Set aside to cool.

Dump the risen dough out onto a generously floured surface and press out into a circle with your hands.  Dump the apples on top, and gently knead the apples into the dough until dispersed throughout, adding the remaining cup of flour as needed to keep the dough from being too sticky and wet.  Press the dough out to about a half inch thick, and cut into 15 fritters with a 2 1/2 - 3 inch biscuit cutter, gathering up the scraps to cut the remainder of the fritters.  Place the fritters on a piece of parchment paper.  Cover loosely with a towel and let rise for 45 minutes while you heat the oil.


In a large pan, heat 2-3 inches of oil to 365 degrees.  Carefully lower the doughnuts into the hot oil, working with just a few at a time, and fry for about 2 minutes on each side, until a deep golden brown. Transfer to a baking sheet lined with a wire rack to cool slightly while you make the glaze.


In a saucepan, whisk together the sugar, orange juice, orange zest, corn syrup, maple extract and vanilla extract.  Over medium heat, whisk to dissolve the sugar.  Whisk in the powdered sugar until smooth.

Dip the doughnuts into the hot glaze, using tongs of needed, and set back on the wire rack.  Glaze will set in about 5-10 minutes.

Yields 15 fritters

Recipe from Curly Girl Kitchen