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Apple Fritters – an easy and delicious yeast doughnut with chunks of apples, ground cinnamon, and a sweet glaze.
While I was in college as a culinary arts student, I interned at a local grocery store bakery. One of my jobs was to frost the doughnuts in the early mornings before the store opened.
The apple fritters were probably my least favorite doughnut at the time. They used all of the scraps from the other cut-out doughnuts, and just put them in a mixer with some apple pie filling and cinnamon. I always looked at apple fritters as the “leftovers” doughnut, but they were popular nonetheless and my husband loves them!
APPLE FRITTERS RECIPE
This apple fritters recipe uses Rhodes’ pre-made frozen dough (thawed), because yeast dough that I don’t have to make from scratch is always a win! Add apple pie filling and cinnamon for an easy homemade doughnut.
These apple fritters are a lot like monkey bread that is fried together. You want chunks of dough, chunks of fruit, and extra cinnamon for flavor. Knead it all up together by hand or mixer. (Tip: Scoop the apples out of the pie filling with as little sauce as possible. It can get messy! Use extra flour as needed.)
Divide the dough into roughly 3-ounce pieces. Place on a floured sheet pan and flatten with your hand. Let the dough rest/rise for 1 hour. Heat oil to about 350-375 degrees Fahrenheit.
Scoop dough with a floured spatula (turner) and gently flip the apple fritter over into the hot oil. Cook roughly 3 to 4 minutes on each side, until golden brown. Remove and place on a cooling rack with paper towels underneath to catch any excess oil.
Mix the glaze in a 13×9-inch dish. Glaze doughnuts while still slightly warm. Place a doughnut into the glaze, and turn it over. Spoon glaze over the apple fritter as needed to cover the whole surface. Place the doughnut back onto the cooling rack and allow glaze to set.
My family sure enjoyed these fall inspired apple fritters, and they’re so easy to make at home!
Apple Fritters Recipe
Apple Fritters - an easy and delicious yeast doughnut with chunks of apples, ground cinnamon, and a sweet glaze.
- 24 Rhodes white dinner rolls*, thawed
- 21 oz can (extra fruit) apple pie filling
- 1 Tbsp ground cinnamon
- 1 cup (+/-) all-purpose flour
- oil (canola/vegetable), for frying
- 6 cups powdered sugar
- 3/4 cup milk, water, or apple juice
- 1 1/2 tsp maple extract, optional
Thaw *rolls on a lightly greased sheet tray covered with sprayed plastic wrap for approximately 2-3 hours (or in the refrigerator overnight), until thawed, but hardly risen.
Cut each roll into 6 pieces. Scoop apples out of the canned pie filling, and cut into chunks. (Try not to get too much of the sauce because things will get sticky.)
Combine the cut up rolls, apples, and cinnamon. Knead everything together by hand or with a stand mixer adding flour as needed, until it clumps together. (Will look like monkey bread.)
Pat dough into a flat disc on a floured surface. Cut dough into 16 pieces (approximately 3oz each). Dust two large sheet trays with flour. Place 8 doughnuts on each tray, shape each doughnut into a ball and flatten slightly with hand. Cover fritters with sprayed plastic wrap and let rest/rise for one hour.
Heat oil in a large pot to 350 degrees Fahrenheit. Gently scoop up the dough with a floured spatula (turner) and carefully flip the apple fritter over into the hot oil. (May cook several at a time, but don't overcrowd the doughnuts.) Cook roughly 3 to 4 minutes on each side, until golden brown. Remove and place on a cooling rack with paper towels underneath to catch any excess oil.
Mix the glaze ingredients in a 13x9-inch dish. Glaze doughnuts while still slightly warm. Place a doughnut into the glaze, and turn it over. Spoon glaze over the apple fritter as needed to cover the whole surface. Place the doughnut back onto the cooling rack and allow glaze to set. Store any leftover doughnuts in an airtight container.
*If you like lots of apples to dough, use 18 rolls instead of 24.