Name: The Best Glazed Apple Fritters
Ingredients: 1 cup whole milk; 2 tablespoons sugar; 1 tablespoon dry active yeast; 1/2 cup white granulated sugar; 1 teaspoon sea salt; 2 large eggs; 1/3 cup melted unsalted butter; 1 teaspoon vanilla extract; 3 1/2 cups all-purpose flour; 3 teaspoons ground cinnamon; 3-4 large honeycrisp apples; 4 cups confectioner's sugar; 2 teaspoons vanilla extract; 1/2 cup milk; Canola oil for deep frying

Apple Fritters Recipe

Step 1: Prepare the dough base [00:53]

Warm 1 cup of whole milk to between 120°F and 130°F.
In a large bowl, mix the warm milk with 2 tablespoons of sugar and 1 tablespoon of dry active yeast. Let it sit for about 5 minutes until frothy.

Step 2: Combine ingredients [01:17]

Add 1/2 cup of white granulated sugar, 1 teaspoon of sea salt, 2 large eggs, 1/3 cup of melted unsalted butter, and 1 teaspoon of vanilla extract to the yeast mixture. Whisk well.
Gradually add 3 1/2 cups of all-purpose flour and 1 teaspoon of ground cinnamon to the mixture, whisking until it thickens. Switch to a spatula as the batter thickens.

Step 3: Prepare the apples [02:22]

Peel and dice 3-4 large honeycrisp apples into small pieces.
Fold the diced apples and an additional 2 teaspoons of cinnamon into the dough. The resulting dough should be soft and sticky.

Step 4: First proofing [03:20]

Cover the mixing bowl with a clean towel and let it proof in a warm place for about an hour.

Step 5: Shape the fritters [03:40]

Cut squares of parchment paper. Divide the dough into small portions and place each onto a piece of parchment paper. Press the apple pieces back into the dough to secure them.

Step 6: Second proofing [04:29]

Let the shaped fritters proof for another 30 minutes until light and fluffy.

Step 7: Prepare the glaze [04:45]

Mix 4 cups of confectioner's sugar, 2 teaspoons of vanilla extract, and 1/2 cup of milk until you have a thick, smooth consistency.

Step 8: Deep fry the fritters [05:21]

Heat the canola oil in a deep sauté pan to 300°F.
Slide the fritters into the oil on their parchment paper. Use tongs to remove the paper. Fry until golden brown, turning every couple of minutes for even cooking.

Step 9: Glaze and serve [06:50]

Once golden brown, remove the fritters from the oil and drain on a wire rack with a paper towel underneath. While still hot, dip each fritter into the glaze until well-coated. Let them cool slightly before serving.