HOMEMADE APPLE FRITTERS BAKED 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:

• In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
• Gently fold dry and wet ingredients together until just combined (do not over mix.) Fold in the apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
• Heat a couple of inches of canola oil in a dutch oven over medium heat. When it gets hot (about 350 degrees), drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
• Drop 1 tablespoon of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total. Repeat with the remaining batter. Remove fritters and drain on a paper towel. 
• For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla extract and whole milk.
• Dust the fritters very generously with powdered sugar, or dip fritters in the light doughnut glaze. Serve warm!