BABISH

recipes

community

livestream

cookware

cookbook

contact

JOIN

DOUBLE-GLAZED APPLE FRITTERS INSPIRED BY REGULAR SHOW

cook:

2 h 20 min

Picture for Double-Glazed Apple Fritters inspired by Regular Show

7,925,502 views  As has become tradition in the Babish household, we're ringing in 5 million subscribers with some confections from Regular Show: the tantalizingly double-glazed apple fritters that transport our heroes to another plane of existence. Will they force our reality to similarly burst at its sugary seams?

4 servings

US

original

metric

INGREDIENTS

Milk (heated to 110°F)

1 ¾ cup Milk (heated to 110°F)

Active Dry Yeast

2 ¼ tsp Active Dry Yeast

Sugar

¼ cup Sugar

Honey

2 tbsp Honey

Eggs

3 Eggs

All Purpose Flour

22 ½ ounces All Purpose Flour

Unsalted Butter (room temperature)

2 sticks Unsalted Butter (room temperature)

large Granny Smith Apples

4 large Granny Smith Apples

Juice of a Lemon

Juice of a Lemon

Brown Sugar

½ cup Brown Sugar

Cloves

¼ tsp Cloves

Ground Ginger

½ tsp Ground Ginger

Cinnamon

1 tsp Cinnamon

Allspice

¼ tsp Allspice

Cornstarch

1 tsp Cornstarch

Warm Water

¼ cup Warm Water

Vegetable Oil

1 ½ quarts Vegetable Oil

Powdered Sugar (or more, if you want an extra thick glaze)

2 ½ cups Powdered Sugar (or more, if you want an extra thick glaze)

Milk

¼ cup Milk

DIRECTIONS

1.

In the bowl of a stand mixer, combine warmed milk, active dry yeast, sugar, and honey. Whisk and let sit for 10 minutes.

Milk (heated to 110°F)

1 ¾ cup Milk (heated to 110°F)

Active Dry Yeast

2 ¼ tsp Active Dry Yeast

Sugar

¼ cup Sugar

Honey

2 tbsp Honey

2.

Lightly beat eggs and add to the stand mixer bowl along with the flour.

Eggs

3 Eggs

All Purpose Flour

22 ½ ounces All Purpose Flour

3.

Cut butter into cubes and add to the stand mixer.

Unsalted Butter (room temperature)

1 ½ sticks Unsalted Butter (room temperature)

4.

Using the dough hook, slowly beat the dough for a minute or two, then increase the speed to medium high and let it mix for 6 minutes. Scrape down sides of bowl halfway through the 6 minutes.

5.

Scrape down the sides one last time and cover the bowl with plastic wrap. Let it rise at room temperature for one hour.

6.

While the dough is rising, prepare your apples. Peel all apples and then dice into half-inch, bite sized cubes.

large Granny Smith Apples

4 large Granny Smith Apples

7.

Toss the apple cubes in a bowl with the juice of one lemon.

Juice of a Lemon

Juice of a Lemon

8.

In a large nonstick pan, melt unsalted butter over medium heat to lightly brown it.

Unsalted Butter (room temperature)

½ sticks Unsalted Butter (room temperature)

9.

Once you see the milk fats start to separate and change colors, add the cubed apples. Stir. Add the brown sugar and stir again.

Brown Sugar

½ cup Brown Sugar

10.

Add the spices (cloves, ginger, cinnamon, and allspice) and stir to combine. Simmer, tossing occasionally, for 4-5 minutes.

Cloves

¼ tsp Cloves

Ground Ginger

½ tsp Ground Ginger

Cinnamon

1 tsp Cinnamon

Allspice

¼ tsp Allspice

11.

Mix warm water with cornstarch. Pour the slurry into the apples to thicken up. Stir and cook for an additional minute and then set aside.

Cornstarch

1 tsp Cornstarch

Warm Water

¼ cup Warm Water

12.

Generously flour your work surface. Scrape every last bit of dough out of the bowl and onto your floured counter.

All Purpose Flour

All Purpose Flour

13.

Coax the dough into a rectangle, stretching and patting it. Dump the cooled (yes, cooled) apples onto the top of the rectangle. Spread them across the dough evenly.

14.

Fold the dough on top of itself into thirds, like a pamphlet. This laminates the dough and apples.

15.

Coax the dough back into a ball, making sure the apples are evenly distributed throughout. Put back in the bowl, cover with plastic wrap, and let rest for 1 hour at room temperature again.

16.

Re-flour your work surface and dump the dough back out. Apples will spill out but that’s okay! Liberally flour the top of the dough and then roll it out with a rolling pin to a 1-inch thickness.

All Purpose Flour

All Purpose Flour

17.

Using a biscuit cutter, cut rounds out of the dough.

18.

Place the cutout fritters onto a well floured baking sheet. Pull out the scraps and re-roll to make another round of dough.

19.

Heat vegetable oil to 375°F. Pat each donut a little and stretch them before dropping into oil.

Vegetable Oil

1 ½ quarts Vegetable Oil

20.

Cook for 90 seconds, then flip each donut. Cook for 90 seconds more, until golden brown and crisp. Remove and let dry on a wire rimmed baking sheet.

21.

Do this in batches until all of your fritters are cooked.

22.

Time to make the glaze! Combine a lot of powdered sugar and a little bit of milk and whisk until smooth.

Powdered Sugar (or more, if you want an extra thick glaze)

2 ½ cups Powdered Sugar (or more, if you want an extra thick glaze)

Milk

¼ cup Milk

23.

Dunk each fritter into the glaze and let rest back on the rack. Once the first coat has hardened, go in and dunk each fritter again for a double glaze.

24.

If you want to make a thicker glaze, double the amount of powdered sugar and use the same amount of milk for an extra thick honey bun-esque glaze.

25.

Serve and enjoy!

Unlock this recipe

Babish

Welcome to the...

Babish Culinary Universe

Get instant access to hundreds of written recipes, connect with a community eager to share their cooking triumphs and mishaps, and find inspiration for your next meal.

Try it out for a month free, then just $1/month

JOIN
Babish Logo

powered by

© 2023 Binge Entertainment, LLC. All rights reserved.