BAKED VEGAN APPLE FRITTERS RECIPES

Steps:

• Grease a large bowl with cooking spray. In a small bowl or liquid measuring cup, add lukewarm milk and 1 teaspoon sugar and sprinkle yeast on top. Let sit until frothy, about 10 minutes. 
• In the bowl of a stand mixer fitted with the dough hook, combine flour, brown sugar, remaining 1/4 cup granulated sugar, cinnamon, and salt. Add milk and yeast mixture, and egg. Mix at medium speed until a very soft dough forms, about 5 minutes. 
• Increase mixer to medium-high speed and add softened butter a tablespoon at a time, mixing well after each addition, until dough pulls away from sides of bowl, about 15 minutes. 
• Place dough on a well floured surface. Top with apples and knead dough until apples are mixed through and is no longer sticky, 5 minutes. Place dough in prepared bowl, cover with a clean towel and let rise until doubled in size, about 1 ½ hours. 
• Preheat oven to 375°. Line two large baking sheets with parchment. 
• Place dough on a floured surface and gently pat into a rectangle. Divide dough into 12 pieces. Cut each piece into 10 squares. Take 10 squares and form into a loose pile on top of prepared baking sheet to make 1 fritter. Repeat with remaining dough. Cover and let rise 30 minutes. 
• Brush fritters with melted butter and bake until golden and dough is cooked through, 15 to 18 minutes. 
• Let cool 10 minutes, then place on cooling rack. 
• Meanwhile, in a small bowl, whisk together powdered sugar and milk. Spoon glaze over fritters and let set 10 minutes more before serving.

Steps:

• Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.
• Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.
• Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)
• While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.