MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dunkin' Donuts Apple Fritters
Categories: Breads, Snacks, Fruits, Snacks
Yield: 1 Sugar rush

2 qt Oil; for frying

MMMMM---------------------------DOUGH--------------------------------
2 1/4 ts (1 pkt) active dry yeast
2/3 c Whole milk;warm to the touch
3 1/4 c + 2 tb all-purpose flour;
- divided
4 Egg yolks
1/2 c Granulated sugar
1/2 c Apple cider
1/4 c Unsalted butter; melted
1 tb Vanilla extract
1 ts Kosher salt
1/2 ts Ground cinnamon

MMMMM---------------------------APPLES--------------------------------
1/4 c Unsalted butter
1 Vanilla bean
7 Granny Smith apples; peeled,
- cored, chopped
1/4 c Granulated sugar
1/2 ts Ground cinnamon
1 c Apple cider
1/4 c Apple cider vinegar

MMMMM---------------------------GLAZE--------------------------------
1/2 c + 2 tb powdered sugar
1/4 c Heavy cream
1/2 ts Vanilla extract
1/2 ts Kosher salt

MAKE THE DOUGH: Place the yeast in a mixing bowl. Pour the milk over
the yeast a let sit for 5 minutes. Add 2 cups of the flour to the
yeast and milk mixture, but do not stir. Cover the bowl with plastic
wrap and set aside in a warm place until the surface of the flour
cracks, about 30 to 40 minutes.

In a medium bowl, whisk together the egg yolks and sugar. Add the
apple cider, melted butter, vanilla, salt, cinnamon, 1 1/4 cups of
the flour and whisk until combined, then add to the yeast mixture.
Using an electric mixer, beat the dough on low speed for 30 seconds,
then increase the speed to medium and beat for 1 minute. Add the
remaining 2 tablespoons of flour and mix on low speed for 30 seconds,
then increase to medium for another 30 seconds. The dough will be
VERY soft and sticky. Transfer the dough to an oiled bowl, cover the
bowl with plastic wrap, and set in a warm place until the dough has
doubled in size, about
1 1/2 hours.

MAKE THE APPLES: Melt the butter in a 12-inch skillet over medium
heat. Slice the vanilla bean in half lengthwise and scrape the seeds
into the pan with the melted butter and drop the vanilla bean pod in
as well. Heat the butter until it is bubbling, then add the chopped
apples, tossing to coat them with butter. Add the sugar and cinnamon
and cook for 5 minutes, stirring occasionally. Add the apple cider
and vinegar, increase the heat to medium-high, and cook until all of
the liquid has evaporated, stirring occasionally, about 10 to 15
minutes. Remove the vanilla bean and transfer the apples to a baking
sheet to cool.

* I have found that canned Apple Pie Filling lets you skip this step
and is actually closer to what you buy down the Dunkies anyway.

ASSEMBLE THE DONUTS: Scrape the dough out onto a well-floured surface
and pat into a rectangle 2 inches thick, flouring the surface as
necessary. Spread half of the apples over the dough, leaving space
around the edges. Fold the dough into thirds (like a letter) by
folding the bottom up and then the top down. Use your hands to again
pat the dough into another rectangle about 2 inches thick. Spread the
remaining apples on top and fold into thirds again. Gather the dough
together in a rough ball and return it to the oiled bowl. Cover and
allow to rise until doubled in size, about 30 minutes.

Meanwhile, in a large Dutch oven, heat the oil over medium heat to
375ºF/190ºC. Scrape the dough out again onto a well-floured surface
and gently pat it out to 1/2" thick, flouring the surface and the
dough as necessary. Using a pizza cutter, bench scraper or sharp
knife, slice the dough into 1" pieces in a checkerboard pattern.
Shape 4 ounce portions of the dough into round mounds and allow to
rest for 10 minutes.

MAKE THE GLAZE: While the dough is resting, mix together the glaze.
Whisk together the powdered sugar, heavy cream, vanilla and salt in a
medium bowl set over a small saucepan of simmering water over low
heat. Heat and whisk occasionally until the mixture is warm to the
touch. Remove from the heat and keep warm.

FRY THE DONUTS: Very carefully drop each mound of dough into the hot
oil, only adding as many as will comfortably fit in the pot so they
are not crowded. Fry until the underside is golden brown, about 3
minutes, then using a spatula or spider skimmer, carefully turn them
over and continue to cook until the other side is golden brown as
well, another 4 to 5 minutes. Remove the doughnuts to a paper
towel-lined pan or a cooling rack. Repeat with the remaining
doughnuts, allowing the oil to come back up to temperature between
batches. After removing each batch of doughnuts, allow them to sit
for about 5 minutes, then brush with the glaze. Serve warm or at room
temperature.

Recipe from: http://dunkindonutsathome.blogspot.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A man has got to know his limitations" -- Dirty Harry, philosopher
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