Sourdough Apple Fritters

Step 1

Weigh everything for the dough into a bowl of a stand mixer and mix on low speed until incorporated

Step 2

Mix on medium until dough is developed (for about a minute), add water or flour to adjust consistency

Step 3

Take dough out onto a floured surface and fold (slap and fold) several times to form a smoother dough ball

Step 4

Dough should be soft, slightly sticky

Step 5

Place in a bowl, cover and let ferment for several hours ( 5-7 hours or until you see it expanded a bit and air bubbles formed) You'd feel dough fluffier than it used to

Step 6

Now punch it down or rather round it up to a smooth ball. Surface is much silkier now and less sticky

Step 7

Place in the same container, cover and refrigerate (mini 8 hours/ overnight)

Step 8

Make the apple mixture in the man time

Step 9

Peel and core the apples, cut into 1/2 inch cubes

Step 10

Melt butter in a saucepan,add the apples along with cinnamon and sugar

Step 11

Cook string for about 10 -12 minutes until apples are a bit softer and syrup thickens and coated the apple pieces

Step 12

Let cool and refrigerate if using following day

Step 13

Next day or when you are ready to make the fritters, bring both dough and apples to room temperature

Step 14

Prepare a tray with a parchment dusted generously with flour, set aside

Step 15

Dough can stand for a few hours until it thaws and start to ferment again. If you didn't see a lot of action in the first proof, this is a good time to let the dough ferment a bit further

Step 16

Flour a bench surface and roll out the dough ( 1 cm thickness roughly, it doesn't matter really)

Step 17

Scatter the apple pieces on the dough, press lightly and roll to form a log.

Step 18

Using a sharp knife or scrapper, cut the log in to slices and repeat length wise

Step 19

The idea is to incorporate apple bits into the dough. The cutting action would cut the apples and force them into the dough

Step 20

Now use your fingers to mix everything and form the messy dough into a log again

Step 21

Use flour to stop it sticking

Step 22

Once a log is formed, divide into 8-10 pieces (you can decide how big or small)

Step 23

Take one piece at a time, on to your palm, form in to a disk, tuck any lose apple pieces in and place on the tray

Step 24

This doesn't have to look pretty nor perfect

Step 25

Once done cover the tray and leave aside for the final proof

Step 26

This might take 5-7 hours

Step 27

When ready, they will look puffed up and dough will be fluffier and softer

Step 28

Make the quick glaze and have it ready

Step 29

Heat oil in a deep pot ( 180 C - medium-high temperature)

Step 30

Drop one/ two fritter at a time and fry turning (about 1 minute each side) until deep chocolate color is achieved.

Step 31

Let excess oil drain ( 30 seconds) and dip both sides in the glaze while fritter is still hot( you can choose to drizzle instead)

Step 32

Leave on a wire rack so excess glaze can drip away. Place a tray underneath to catch the dripping glaze and you can reuse it

Step 33

Once done let then cool

Step 34

As they cool, the glaze will set and harden.

Step 35

Enjoy!!