Sourdough Discard Apple Fritter Recipe
Better than the donut shop! These Sourdough Discard Apple Fritters are made with pillowy sourdough discard brioche and packed with juicy apples
Servings: 16 apple fritters
Calories: 265kcal
Equipment
- candy thermometer
Ingredients
Dough
- 170 grams milk
- 7 grams active-dry yeast
- 50 grams sugar
- 2 eggs
- 113 grams sourdough discard
- ¼ teaspoon almond extract
- 6 grams salt
- 450 grams all-purpose flour
- 42 grams unsalted butter
Filling
- 500 grams Granny Smith apples about 2 to 3, peeled, cored and diced into ½-inch pieces
- 14 grams apple cider vinegar
- 113 grams apple sauce
- 5 grams cinnamon
- 50 grams sugar
- 60 grams all-purpose flour
Glaze
- 240 grams powdered sugar
- 113 grams milk
- 7 grams apple cider vinegar
- 6 grams vanilla
- ¼ teaspoon almond extract
Instructions
- Activate the yeast: Whisk the milk, yeast and sugar together in a large bowl. Cover the bowl with plastic wrap and let the yeast activate for 15 minutes until the mixture is foamy.170 grams milk, 7 grams active-dry yeast, 50 grams sugar
- Make the dough: Whisk the egg and sourdough discard into the yeast mixture. Stir until no traces of egg or discard remain.2 eggs, 113 grams sourdough discard, ¼ teaspoon almond extract
- Fold the dry ingredients in using a stiff spatula or wooden spoon. Switch to your hand to knead the dough until all the flour is hydrated.6 grams salt, 450 grams all-purpose flour
- Knead the butter into the dough. The dough will feel very greasy at first until the butter is gradually absorbed, continue kneading until the dough no longer looks or feels oily.42 grams unsalted butter
- Cover the bowl to let the dough rest for 15 minutes, the dough will be very sticky at this point and the short rest period will make it much easier to handle.
- Cook the apple filling: While the dough rests, heat a frying pan over medium-low heat. Cook the apples until they are soft and look slightly translucent, about 3 to 5 minutes. This releases juices from the apples and ensures your fritters do not get soggy.500 grams Granny Smith apples
- Turn off the heat, transfer apples to heat-proof bowl and stir in the apple cider vinegar. Set aside and let the filling cool completely.14 grams apple cider vinegar
- Knead the dough: Turn the dough out onto a clean work surface. Start by pressing it down and away from you with the heels of your hands, then fold it back over itself. Rotate the dough slightly and repeat the pressing and folding motion, continuing until the dough becomes smooth, elastic, and holds its shape when gently stretched.
- Bulk proof: Round the dough into a tight ball and transfer it to a clean lightly oiled bowl. Let the dough proof, untouched until bubbly and doubled in volume, about 45 minutes to 1 hour.
- Prep: Cut sixteen (16) 4-by-3-inch rectangles of parchment paper. Set aside until ready to use.
- Fill the dough: Flatten the dough out into a large rectangle using a rolling pin or your hands (about 14 by 12 inches, it doesn’t have to be exact).
- Spread apple sauce evenly over the dough. Sprinkle cinnamon and sugar on top. Layer the cooked apples evenly on top of the dough. Coat the top of the apples with all-purpose flour.113 grams apple sauce, 5 grams cinnamon, 50 grams sugar, 60 grams all-purpose flour
- Shape the fritters: Roll the dough into a log and, using a large chef’s knife, cut it into pieces roughly the same size as the apple chunks.
- Divide the log into 16 even portions. Coat each portion lightly in flour to help it hold its shape in the oil.
- Place each portion on a piece of parchment paper, then arrange them on a baking sheet and cover with plastic wrap.
- Let the dough rise untouched while the oil heats up (about 15 to 20 minutes).
- Heat the oil: Heat the oil in a large Dutch oven over low heat. Gradually warming the oil helps maintain a stable temperature for frying. Use a candy thermometer to monitor the temperature of your oil, it should be between 325 to 350 F.
- Fry the fritters: Carefully drop two to three fritters into the oil on their parchment paper. Use tongs to remove and discard the parchment. Fry the fritters for 2 minutes on each side. Transfer the fritters to a wire rack to cool. Allow the oil to return to temperature between batches.
- Glaze the fritters: Stir ingredients together until a smooth glaze forms, use a spatula to prevent air bubbles from forming.240 grams powdered sugar, 113 grams milk, 7 grams apple cider vinegar, 6 grams vanilla, ¼ teaspoon almond extract
- Once the fritters are cooled, dip one side of the fritters into the glaze. Transfer to a wire rack.
- Enjoy: These fritters are best enjoyed the day they are made. Store any leftover fritters in an airtight container at room temperature for up to 3 days.
Notes
- Proofing time will depend greatly on the temperature of your kitchen, if your kitchen is warmer your dough may double in a shorter period of time, if its colder, it may take longer.
- Be patient and give your dough enough time to rise or your apple fritters will end up chewy and dense.
- The oil may take some time to heat up, in testing heating up the oil has taken between 20 to 30 minutes for me. Depending on your stove - you may want to start heating your oil up before shaping your fritters.
- Maintain oil temperature between 325 to 350 F. If your temperature is too cold, your fritters will be too oily, above this range and your fritters will be too dark and taste burnt.
Nutrition
Calories: 265kcal | Carbohydrates: 53g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 162mg | Potassium: 115mg | Fiber: 2g | Sugar: 26g | Vitamin A: 144IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg