Bakery Style Apple Fritters with Miso Maple Brown Butter Glaze
Bakery Style Apple Fritters with Miso Maple Brown Butter Glaze
Ingredients
For the Apple Filling
- 2 large red apples, diced, skin on
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup apple juice
- 1/4 cup light brown sugar, packed
For the Fritter Dough
- 1 1/2 pounds pre-made risen yeast dough
- 1/2 cup all-purpose flour, divided, for dusting and mixing
- 1 teaspoon ground cinnamon, divided, for sprinkling
For Frying
- 6 cups vegetable oil, or enough for deep frying
For the Miso Maple Brown Butter Glaze
- 1/4 cup unsalted butter
- 1 tablespoon white miso paste
- 2 tablespoons maple syrup
- 2 cups powdered sugar
- 3 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Apple Filling: In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the diced apples, 1 teaspoon of ground cinnamon, and 1/4 cup of granulated sugar. Sauté for 5 to 7 minutes, until the apples begin to soften and release their juices. Stir in the apple juice and light brown sugar. Bring to a simmer and cook for another 5 to 8 minutes, stirring occasionally, until the sauce thickens and coats the apples. Remove from heat and allow the apple filling to cool completely.
⏱️ 20 min
- 2
Prepare the Dough: Lightly flour a clean work surface or silicone mat with about 1/4 cup of the all-purpose flour. Place the pre-made risen yeast dough on the floured surface and roll it out into a large rectangle, approximately 12 by 18 inches and about 1/4-inch thick.
⏱️ 5 min
- 3
Assemble the Fritters: Spread the cooled apple filling evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle 1/4 cup of the remaining all-purpose flour over the apple filling, followed by 1/2 teaspoon of the remaining ground cinnamon. Carefully roll the dough tightly from one long end to the other, forming a log with the apple filling encased inside. Using a dough scraper or sharp knife, cut the dough log into 8 to 10 smaller segments. Stack the cut segments and roughly chop them further with the dough scraper, creating a rustic mixture of dough and apples. Sprinkle the remaining 1/4 cup of all-purpose flour and 1/2 teaspoon of ground cinnamon over the chopped mixture. Using floured hands, gently press and fold the mixture together, forming irregular, rustic fritter shapes. The goal is to combine the dough and apples without fully integrating them, creating pockets of both. Place each shaped fritter onto a small square of parchment paper.
⏱️ 20 min
- 4
Deep Fry the Fritters: Heat 6 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower 2 to 3 fritters (along with their parchment paper squares) into the hot oil. The parchment paper will detach after a few seconds and can be removed with tongs. Fry the fritters for 3 to 4 minutes per side, turning as needed, until they are golden brown and cooked through. Remove the fried fritters from the oil using a slotted spoon or spider and transfer them to a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 5
Glaze the Fritters: While the fritters are still warm, prepare the glaze. In a small saucepan, melt 1/4 cup of unsalted butter over medium heat. Continue cooking until the butter turns a light golden brown and smells nutty (brown butter). Remove from heat and stir in the white miso paste and maple syrup. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract. Gradually whisk in the brown butter-miso-maple mixture until the glaze is smooth. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a pourable consistency. Dip each warm fritter into the prepared glaze, ensuring it's thoroughly coated. Place the glazed fritters back on the wire rack, allowing the excess glaze to drip off and the glaze to set.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Bakery Style Apple Fritters with Miso Maple Brown Butter Glaze
Ingredients
For the Apple Filling
- 2 large red apples, diced, skin on
- 2 tablespoons unsalted butter
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1/4 cup apple juice
- 1/4 cup light brown sugar, packed
For the Fritter Dough
- 1 1/2 pounds pre-made risen yeast dough
- 1/2 cup all-purpose flour, divided, for dusting and mixing
- 1 teaspoon ground cinnamon, divided, for sprinkling
For Frying
- 6 cups vegetable oil, or enough for deep frying
For the Miso Maple Brown Butter Glaze
- 1/4 cup unsalted butter
- 1 tablespoon white miso paste
- 2 tablespoons maple syrup
- 2 cups powdered sugar
- 3 tablespoons milk, or more, as needed
- 1/2 teaspoon vanilla extract
Instructions
- 1
Prepare the Apple Filling: In a large saucepan over medium heat, melt 2 tablespoons of unsalted butter. Add the diced apples, 1 teaspoon of ground cinnamon, and 1/4 cup of granulated sugar. Sauté for 5 to 7 minutes, until the apples begin to soften and release their juices. Stir in the apple juice and light brown sugar. Bring to a simmer and cook for another 5 to 8 minutes, stirring occasionally, until the sauce thickens and coats the apples. Remove from heat and allow the apple filling to cool completely.
⏱️ 20 min - 2
Prepare the Dough: Lightly flour a clean work surface or silicone mat with about 1/4 cup of the all-purpose flour. Place the pre-made risen yeast dough on the floured surface and roll it out into a large rectangle, approximately 12 by 18 inches and about 1/4-inch thick.
⏱️ 5 min - 3
Assemble the Fritters: Spread the cooled apple filling evenly over the rolled-out dough, leaving a small border around the edges. Sprinkle 1/4 cup of the remaining all-purpose flour over the apple filling, followed by 1/2 teaspoon of the remaining ground cinnamon. Carefully roll the dough tightly from one long end to the other, forming a log with the apple filling encased inside. Using a dough scraper or sharp knife, cut the dough log into 8 to 10 smaller segments. Stack the cut segments and roughly chop them further with the dough scraper, creating a rustic mixture of dough and apples. Sprinkle the remaining 1/4 cup of all-purpose flour and 1/2 teaspoon of ground cinnamon over the chopped mixture. Using floured hands, gently press and fold the mixture together, forming irregular, rustic fritter shapes. The goal is to combine the dough and apples without fully integrating them, creating pockets of both. Place each shaped fritter onto a small square of parchment paper.
⏱️ 20 min - 4
Deep Fry the Fritters: Heat 6 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Carefully lower 2 to 3 fritters (along with their parchment paper squares) into the hot oil. The parchment paper will detach after a few seconds and can be removed with tongs. Fry the fritters for 3 to 4 minutes per side, turning as needed, until they are golden brown and cooked through. Remove the fried fritters from the oil using a slotted spoon or spider and transfer them to a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 5
Glaze the Fritters: While the fritters are still warm, prepare the glaze. In a small saucepan, melt 1/4 cup of unsalted butter over medium heat. Continue cooking until the butter turns a light golden brown and smells nutty (brown butter). Remove from heat and stir in the white miso paste and maple syrup. In a medium bowl, whisk together the powdered sugar, 3 tablespoons of milk, and vanilla extract. Gradually whisk in the brown butter-miso-maple mixture until the glaze is smooth. If the glaze is too thick, add more milk 1 teaspoon at a time until it reaches a pourable consistency. Dip each warm fritter into the prepared glaze, ensuring it's thoroughly coated. Place the glazed fritters back on the wire rack, allowing the excess glaze to drip off and the glaze to set.
⏱️ 10 min