Classic Apple Fritters Doughnuts

These classic apple fritters are everything I want in a homemade doughnut—crispy and golden on the outside, soft and airy inside, packed with tart apples and warm cinnamon, and finished with a sweet, glossy glaze. I love making these yeast-raised fritters when I’m craving that fresh bakery taste at home. They also freeze wonderfully, so I can enjoy one any time the craving hits.

Why You’ll Love This Recipe

I make these fritters again and again because they’re the perfect mix of texture and flavor. The yeast dough is light and fluffy, the apples are caramelized and tender, and the glaze brings everything together with a sweet finish. The frying step gives them that authentic doughnut-shop feel, and while it may seem intimidating, I’ve found it’s totally worth it for results like these. Plus, I can make a batch and freeze half for later. Win-win.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 1 1/2 tablespoons (14 g) active dry or instant yeast
• 1/2 cup (120 ml) warm water
• 2 teaspoons white granulated sugar (for activating yeast)
• 2 cups (250 g) bread flour, plus more as needed
• 1/4 cup (50 g) white granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon ground mace (or substitute with nutmeg)
• 1 teaspoon (6 g) salt
• 2 tablespoons (30 g) shortening or lard (can substitute vegetable oil)
• 1 large egg
• 1/4 teaspoon vanilla extract or vanilla bean paste

For the Apple Filling:

• 2 medium tart apples, peeled, cored, and chopped into 1/2-inch pieces
• 1/4 cup (50 g) white sugar
• 2 teaspoons freshly squeezed lemon juice

For Assembling:

• 4 teaspoons ground cinnamon
• 1 tablespoon bread flour

For the Glaze:

• 2 cups (280 g) confectioners’/icing sugar
• 1 1/2 teaspoons light corn syrup (or golden syrup)
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 tablespoon white sugar
• 1/3 cup (80 ml) water

For Frying:

• Vegetable oil (or other neutral-tasting oil), enough for deep frying

Directions

1. I start by adding 1 1/2 tablespoons yeast to 1/2 cup warm water with 2 teaspoons sugar and let it sit for 5 minutes until foamy.
2. In a separate bowl, I whisk together 2 cups bread flour, 1/4 cup sugar, 1/4 teaspoon baking powder, 1/4 teaspoon mace, and 1 teaspoon salt.
3. Once the yeast is ready, I mix in 2 tablespoons shortening, 1 egg, and 1/4 teaspoon vanilla extract using a stand mixer with a paddle attachment.
4. I add about two-thirds of the dry mixture, mix until combined, then switch to the dough hook and add the rest. I knead until the dough is smooth and slightly moist. If needed, I add extra flour, 1 tablespoon at a time.
5. I place the dough in an oiled bowl, cover it with plastic wrap, and let it rise for about 1 hour until doubled.
6. While it rises, I prepare the apples. I cook 2 chopped apples with 1/4 cup sugar and 2 teaspoons lemon juice over medium heat until softened and the moisture evaporates (about 5 minutes), then set them aside to cool.
7. Once the dough has risen, I roll it into a 10×10 inch square, scatter the apples and 4 teaspoons cinnamon over half, sprinkle with 1 tablespoon flour, and fold the dough over.
8. I cut the dough into small strips in both directions to form small pieces, then gather it together, shape into a log, and cut into 12 slices.
9. I shape each piece into a disc and place them on a baking sheet lined with parchment paper. I cover them and let them rise again for 30–45 minutes until puffy.
10. While they rise, I make the glaze by whisking together 2 cups icing sugar, 1 1/2 teaspoons corn syrup, 1/4 teaspoon salt, and 1/4 teaspoon vanilla. I bring 1 tablespoon sugar and 1/3 cup water to a boil, then mix it into the icing sugar mixture until smooth.
11. I heat the oil to 370°F (188°C) and fry each fritter for about 1 1/2 to 2 minutes per side until deep golden brown. I remove them to a rack and let them cool slightly.
12. While still warm, I dip each fritter in the glaze and let them cool completely on a rack.

Servings and timing

Yield: 12 apple fritters
Prep time: 30 minutes
Cook time: 30 minutes
Rising time: 1 hour 30 minutes
Total time: 2 hours 30 minutes

Variations

I sometimes change things up by swapping mace for nutmeg or using a sweeter apple variety like Gala or Fuji. I’ve also added chopped pecans or a dash of allspice to the apple mixture for a deeper flavor. If I’m short on time, I make smaller mini fritters to cook faster, which are great for sharing.

storage/reheating

Once cooled, I store the fritters in an airtight container at room temperature for up to 2 days. If I don’t plan to eat them all right away, I freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When I want one, I reheat it in a 300°F (150°C) oven for about 10 minutes. I avoid microwaving since it makes them soft and soggy.

FAQs

Can I make the dough the night before?

Yes, I can shape the fritters and refrigerate them after the second rise. I let them come to room temperature before frying in the morning.

What’s the best oil for frying these?

I use vegetable oil or canola oil because they’re neutral in flavor and have a high smoke point. I always keep the temperature steady at 370°F for the best results.

Why is my dough sticky?

If my dough is too sticky, I slowly add more flour, one tablespoon at a time, while mixing. I aim for a moist but not sticky texture that pulls away from the bowl.

How do I know when the fritters are cooked through?

I fry them until both sides are deep golden brown, about 3–4 minutes total. If they’re browning too fast but still raw inside, I lower the oil temperature slightly.

Can I skip the glaze?

Yes, I sometimes skip the glaze and dust the fritters with powdered sugar instead. It’s still delicious and a little less sweet.

Conclusion

These classic apple fritters always hit the spot. I love how they combine a light, yeasty dough with chunks of caramelized apple and a touch of cinnamon, all wrapped in a sweet glaze. They taste like they came straight from the bakery, but I made them in my own kitchen. Whether I serve them fresh or pull them from the freezer for a quick treat, they never last long.

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