APPLE PIE FRIED DOUGH
For the Dough:
1 1//8 tsp. active dry yeast
1 cup minus 2 tbsp. water (between 105 degrees F to 115 degrees F)
2 to 2 1/4 cup all purpose flour
1/2 tsp. salt
1 1/2 tbsp. granulated sugar
2 tbsp. butter, room temperature
vegetable oil for frying
For the Cinnamon Sugar:
2 tbsp. granulated sugar
1/2 tsp. ground cinnamon
1/4 cup butter, melted for brushing on fried dough
Apple Pie Filling:
4 apples, peeled
1/4 cup water
1/3 - 1/2 cup granulated sugar
3 tbsp. flour
1/2 tsp. ground cinnamon
pinch of salt
Add water and yeast to a stand mixer bowl equipped with a dough hook. Allow to stand for at least 5 minutes. Yeast would "bloom" or form a foamy layer on the surface.
In a small bowl, add 2 scant cups of flour, salt, and sugar in a bowl. Whisk to blend.
Add melted butter to the yeast/water mixture. Add the flour mixture. Mix on low to blend and gradually increase to medium (number 6 on Kitchen Aide). Stop the mixer, if needed, to scrape flour away from the side of the bowl. When all of the flour has incorporated, the dough should start to wrap around the dough hook. The dough is too wet if it puddles and sticks the side of the bowl (see Image A).
Image A: Dough is too wet.
To correct a wet dough, add more flour, one rounded tablespoon at a time, allowing it to mix on medium for 20 seconds after each addition. (The humidity affects how much flour you might need). Pause the mixer to scrape the dough away from the sides, if needed. Stop adding flour when all the dough pulls away from the bowl on its own and wraps around the dough hook. It should look smooth (see Image B). When you tap it with your finger, your finger should be clump free. Continue to mix on medium for 8-10 minutes after your last addition of flour.
Image B: Dough at perfect consistency
While the dough is mixing, prep for the next step. Lightly grease the inside of a bowl that is at least twice the size of the dough. Lightly grease a flat work surface.
After the dough is mixed, scrape onto the greased work surface. With slightly greased hands, knead the dough by pressing your palms into the dough using a downward and pushing forward motion. Fold the dough in half, rotate 180 degrees, and knead. Repeat steps for 1 minute.
Form dough into a ball. Place into the greased bowl (see Image C). Cover with a plastic wrap. Place bowl in a warm draft free area for 1 hour or until it has risen and doubled in size.
Image C: Dough ready to proof for 1 hour
Before shaping dough for frying, preheat 1-inch of oil in a skillet or saucepan to about 360 degrees F (medium on my stovetop).
After the dough has risen, gently deflate it using your first. Scrape onto a greased work surface. Roughly shape into a log for easy portioning. Pinch of a small piece. Using slightly greased hands or small rolling pinch, shape into 5" to 6" round that is about 1/8-inch thick. Gently lift off round and place in hot oil. Fry until the bottom is golden brown (about 1 minute). Turn over and brown the second side for about 1 minute. Adjust heat level as needed if dough seems to take too long or cooks too quickly. Remove fried dough from oil. Place on a paper towel lined surface to drain. Repeat shaping rounds and frying of the remaining dough.
To serve, brush with melted butter. Sprinkle with cinnamon sugar. Top with a layer of apple pie filling.
To make the cinnamon sugar:
Combine sugar and cinnamon in a small bowl.
To make the apple pie filling:
Peel and core apples. Cut into 1/8-inch slices. Chop slices roughly 1/4-inch pieces. Add apple, water, sugar, flour, cinnamon, and salt to a small sauce pan on medium heat. Stir to blend. Cover. Cook until juices bubble and simmers (about 4 minutes). Stir. Continue to simmer, partially covered, until apple is tender but retains its shape. Stir occasionally. This should take about 5 - 8 minutes, depending on the type of apple used. Remove from heat.
Makes about 8-10 fried doughs.
1) When shaping the dough, I like to keep the outer 1/3-inch border of the rounds slightly thicker than the center, like a pizza crust, to help contain the apple filling. This is optional.
2) Fried dough is best eaten immediately. Keep left over fried dough refrigerated. They get soggy at room temp.
3) To reheat day old fried dough, fry for a few seconds in hot oil. Toasting is not recommended.
4) Keep leftover fried dough refrigerated, especially if you plan to refry.
5) The dough can be made ahead. I have made them three days ahead and they fried up perfectly. After the dough doubles in size and has been deflated, shape into a log. Place in a lightly greased plastic wrap (don't wrap too tightly as the dough will expand slightly) and refrigerate until ready to use. Allow to come to room temperature 1 hour prior to frying.
6) Apples may differ degrees of sweetness. Adjust the amount sugar to suit your taste.
7) If all the liquid evaporates and apple sticks to the pan while cooking, add water, 1 teaspoon at time, being careful not to add too much. The finished sauce should be thick and syrupy so that it does not make the fried dough soggy. It should thicken slightly when cooled.