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[1 - 1] the apple fritter is its own weird thing

[1 - 3] it's a doughnut but not a doughnut it's

[3 - 7] a crispy craggy Apple II monster

[14 - 17] [Music] the way I judge a great donut shop is by

[17 - 18] the way I judge a great donut shop is by its apple fritter to me it shows what

[18 - 19] kind of attention to detail we're

[20 - 21] dealing with from the very beginning

[21 - 23] we're looking for a best-case scenario a

[23 - 25] truly great apple fritter is a crispy

[25 - 29] craggy outside chunks of yeasty doughnut

[29 - 30] dough that are kind of smashed together

[30 - 32] with cinnamon II apples there's kind of

[32 - 34] like an aromatic darkness from that

[34 - 36] cinnamon it's not too sweet and there's

[36 - 38] a little bit of acid from the apples as

[38 - 40] well it's a super balanced incredibly

[40 - 42] interesting textural thing to enjoy so

[42 - 43] the question for me is can we make an

[43 - 45] apple fritter at home that's worth it

[45 - 47] and I say definitely yes I've been

[47 - 49] working on this fritter all week and I'm

[49 - 50] really happy with the product I've

[50 - 52] gotten to the good news is we don't need

[52 - 54] any special gear but we are gonna be

[54 - 56] learning some new moves along the way

[56 - 58] we're gonna be deep fried I'm gonna walk

[58 - 60] you through it it's not that scary and

[60 - 61] it's definitely gonna be worth it I'm

[61 - 64] stoked let's get started the batch size

[64 - 67] for this recipe is six monster fritters

[67 - 70] you're gonna need 275 grams or 1 and 3/4

[70 - 72] cup all-purpose flour 5 grams or 1

[72 - 75] teaspoon of yeast 70 grams or 1/2 cup

[75 - 78] warmed milk 1 egg 5 grams or 1/2

[78 - 80] teaspoon salt 35 grams or 2 teaspoons

[80 - 83] sugar and 60 grams or 5 tablespoons of

[83 - 85] butter into our medium bowl we're gonna

[85 - 88] add our flour sugar salt and then East

[88 - 90] so now we're gonna add our butter I'm

[90 - 91] breaking it up with my hands so it

[91 - 93] incorporates a little bit easier into

[93 - 95] our dough when I mix everything else and

[95 - 96] then I'm adding warm milk

[96 - 98] I want my milk to about a 120 degrees

[98 - 99] because let's be honest your egg and

[99 - 101] your butter are probably coming right

[101 - 103] out of the refrigerator ideally they

[103 - 104] would be tempered so that it doesn't

[104 - 106] slow down the yeast in our dough but I

[106 - 108] don't do that 0 out of 10 times do I do

[108 - 109] that so I want the milk to counteract

[109 - 111] that warm up my dough a little bit so

[111 - 112] that it ferments a little bit faster

[112 - 114] using a spoon stir to combine once the

[114 - 116] dough has become more cohesive we're

[116 - 117] gonna flip out onto our table and we're

[117 - 119] gonna start to knead by hand using the

[119 - 120] palm of your hand work the dough to

[120 - 122] build a little strength and further

[122 - 123] incorporate the mixture we're gonna

[123 - 125] knead the dough by hand for four to five

[125 - 126] minutes or until the dough is well

[126 - 128] combined the butter is no longer visible

[128 - 130] and it has a nice shine to it we're then

[130 - 131] gonna place it in a covered container

[131 - 134] and let it ferment for two hours in a

[134 - 135] nice warm place while our dough is

[135 - 137] fermenting it's time for us to sort out

[137 - 139] our apples we're gonna need 250 grams or

[139 - 141] 2 to 3 apples 2 teaspoons of cider

[141 - 143] vinegar 2 teaspoons of cinnamon 1/2

[143 - 146] lemon juice 2 tablespoons sugar and 3

[147 - 149] tablespoons let's talk about fritter apples Granny

[149 - 151] let's talk about fritter apples Granny Smith honey crisps both work really well

[151 - 152] but one thing I want to talk about is

[152 - 154] the cider vinegar and lemon juice if

[154 - 155] you're using Granny Smiths

[155 - 157] you don't need an additional acid

[157 - 158] they're super tart they're a great

[158 - 160] baking apple and they hold onto their

[160 - 161] texture really well once they're cooked

[161 - 163] but they can be a little bit sharp for

[163 - 165] me I like the Honey Crisp personally

[165 - 167] having done it multiple times with each

[167 - 169] Apple the Honey Crisp is what I prefer

[169 - 171] you see me cutting Granny Smiths here

[171 - 173] and they totally work I don't recommend

[173 - 174] using anything sweeter than a Honey

[174 - 177] Crisp it's a pretty tart apple but it

[177 - 178] does need a little bit of additional

[178 - 180] acid and that's where the cider vinegar

[180 - 181] and lemon juice is gonna play this is a

[181 - 183] crucial step on our path towards a

[183 - 184] perfect apple fritter the apples need to

[184 - 186] be a treat to bite into they need to

[186 - 187] have the right texture that's why we're

[187 - 189] gonna Park hook them and they need to

[189 - 191] have a siddha tea hence the vinegar or

[191 - 192] the super tart Granny Smith once we

[192 - 194] repealed we're gonna cut slabs off the

[194 - 196] center and discard the core we're then

[196 - 198] gonna medium dice our apples most of the

[198 - 200] wedges can be sliced in half and then

[200 - 202] into strips and then we dice um we're

[202 - 203] not putting these in any acid water

[203 - 204] anything because they're going right

[204 - 205] into a saute pan

[205 - 206] speaking of that heat up a large

[207 - 209] nonstick saute over high heat and then

[209 - 210] add in your two tablespoons of butter

[210 - 212] we're gonna let that foam up and start

[212 - 214] browning as soon as we're foaming we're

[214 - 216] gonna add in our apples and get a hot

[216 - 218] saute on the outside once we're all

[218 - 219] coated in butter we're gonna add in the

[219 - 221] sugar and cinnamon and continue to pan

[221 - 224] roast for about 90 seconds longer we're

[224 - 225] looking to take the raw edge off the

[225 - 227] apples in to season them well when we

[227 - 228] fry them that's when they're gonna get

[228 - 229] nice and tender

[229 - 230] once your apples are looking like this

[230 - 231] and the sugar is getting a little bit

[231 - 233] Brown we're gonna deglaze with our apple

[233 - 234] cider vinegar if we're using it and a

[234 - 235] little bit of lemon juice we're gonna

[235 - 238] cook on high for an additional 10 to 15

[238 - 240] seconds just to reduce this liquid the

[240 - 243] mixture should be sticky brown and taste

[243 - 245] really good I've added a small pinch of

[245 - 247] salt here too not listed in the previous

[247 - 249] ingredients list but I do salt my apples

[249 - 251] in this situation because there's a

[251 - 253] noticeable difference something I've

[253 - 255] learned from my pastry chef bud Sarah

[255 - 257] Osborne is that you salt deserts most

[257 - 259] every component of every dish that she

[259 - 260] put on the menu at the restaurant we

[260 - 262] work together had some sort of salt in

[262 - 264] it and her set up it was low-key things

[264 - 266] did not taste salty it just kind of a

[266 - 268] pro-level move for a pastry chef to make

[268 - 269] sure everything is delicious as it can

[269 - 271] be once those are seasoned up we're

[271 - 272] gonna set those aside to cool and we're

[272 - 274] gonna check on our dough it's been 2

[274 - 276] hours and there's some clear activity

[276 - 278] here when we press in with our fingers

[278 - 280] we can see some clear gas and in

[280 - 282] pation does that have butter and eggs in

[282 - 283] him like this don't usually grow like

[283 - 285] some of the more yeasted breads that

[285 - 287] we've worked with so far so don't worry

[287 - 289] if it hasn't grown by double that's not

[289 - 290] what we're looking for

[290 - 291] so next we're gonna flip out our dough

[291 - 293] into a lightly floured work surface and

[293 - 294] hit with a little bit of flour we're

[294 - 296] gonna grab our rolling pin and to start

[296 - 297] rolling it out we're looking for about a

[297 - 299] half inch thick rectangle here once I've

[299 - 301] rolled it out I like to flip the dough

[301 - 303] over and turn it 90 degrees to prevent

[303 - 305] sticking and to make sure I'm getting an

[305 - 307] even roll out repeat this until you've

[307 - 308] reached our desired rectangle size and

[308 - 311] grab your Apple Cinnamon mixture spread

[311 - 313] this stuff all over the dough it doesn't

[313 - 314] have to be perfect and you'll see why in

[314 - 316] a second then we're gonna dust this with

[316 - 318] flour this helps absorb some of the

[318 - 319] moisture and helps keep the fritter

[319 - 321] together when we go to fry

[321 - 323] what apples are not the best glue for

[323 - 324] dough so this flour is gonna be crucial

[324 - 326] in making sure that this thing stays

[326 - 328] together in the fryer once the apples

[328 - 329] are spread out we're gonna roll this

[329 - 331] thing into sort of a cinnamon roll type

[331 - 334] situation make sure it's not stuck to

[334 - 335] the counter at this point it's where we

[335 - 338] really fritter this thing take a plastic

[338 - 340] dough scraper or a dull knife and cut

[340 - 342] this fritter on a bias at about one inch

[342 - 344] spacing all the way across we're gonna

[344 - 346] repeat this cutting crossways on the

[346 - 348] other bias running our card through one

[348 - 349] more time after for good measure to

[349 - 351] really chop this thing up as you're

[351 - 352] scouring the Internet to try and find

[352 - 354] info and how the best donut shop

[354 - 356] fritters are made I stumbled upon this

[356 - 358] video from like the late 1990s of a

[358 - 360] solitary Baker working in a shop

[360 - 362] describing to somebody else how to make

[362 - 364] apple fritters this is the method to use

[364 - 366] I was totally sold from the second I saw

[366 - 368] the fritters I made before I saw this

[368 - 370] video we're not even close to perfect I

[370 - 372] was still definitely figuring it out so

[372 - 373] rest assured this is the pro level

[373 - 375] bad-boy donut shop guru move that's

[376 - 378] gonna put us in the end zone after we've

[378 - 379] got it cut we're gonna lightly flour the

[379 - 381] outside to keep this from sticking to

[381 - 383] our table the move here is to really

[383 - 385] press this thing back together after

[385 - 386] several attempts of this recipe I can

[386 - 389] say that this part is very important do

[389 - 390] not be shy don't worry about degassing

[390 - 393] really press it together into a nice

[393 - 394] loaf we need the apples and the dough to

[394 - 396] bond back together so that our fritter

[396 - 398] does not fall apart in the fryer this is

[398 - 399] where the flour we put on the apples

[400 - 401] before will help us out a little bit

[401 - 403] once we have our apple low formed grab

[403 - 405] your dough scraper and cut these into

[405 - 407] disks about 1 inch thick we're then

[407 - 408] gonna stretch them and lightly flour

[408 - 410] them to be about a half inch thick

[410 - 411] anything thicker than this will have a

[411 - 412] hard time getting

[412 - 414] all the way in the fryer this recipe

[414 - 416] makes six I'm gonna take four of these

[416 - 417] to throw in the fryer and then I'm gonna

[417 - 419] bake off two I kind of want to show you

[419 - 420] guys what these look like in the oven so

[420 - 422] you can make up your mind whether or not

[422 - 424] you want to fry these are gonna get

[424 - 425] covered with another sheet tray and set

[425 - 426] aside to gently proof

[426 - 428] while the heater oil for 20 minutes

[428 - 430] total okay so let's talk deep frying

[430 - 432] this is not a zero risk situation I am

[432 - 434] NOT gonna lie but it's also not that

[434 - 435] dangerous we just have to pay attention

[435 - 437] and we also have to make sure that we

[437 - 439] have all the tools we need ready to go

[439 - 440] we're dealing with something that holds

[440 - 442] heat extremely well and it is two times

[442 - 444] the temperature of boiling water so if

[444 - 446] you have any kids underfoot lock them in

[446 - 448] another room put on some Rugrats and pay

[448 - 450] attention let's suck fry oil real quick

[450 - 452] as well I'm using coconut oil and

[452 - 454] avocado oil you want it to be about

[454 - 456] three inches deep in your pot you can

[456 - 457] use whatever you've got that isn't olive

[457 - 459] oil to do this frying safely we're gonna

[459 - 461] make sure we have all of our stuff ready

[461 - 463] to go before we drop our first fritter

[463 - 465] that means a slotted spoon our

[465 - 467] thermometer a wire rack and a sheet tray

[467 - 469] to put our hot fritters on we're gonna

[469 - 472] make sure our oil is 360 degrees and

[472 - 473] then we're gently gonna lay down our

[473 - 475] fritters one at a time again we need

[475 - 476] about three inches total in our fryer or

[476 - 479] about one quart or four cups we're gonna

[479 - 481] fry these for about two minutes per side

[481 - 483] I'm gonna flip them gently using my

[483 - 484] slotted spoon we don't want to be rough

[484 - 486] on them they could fall apart and

[486 - 487] honestly don't sweat that too much

[487 - 489] because they're almost better if they're

[489 - 490] small I don't know maybe you make baby

[490 - 492] fritters next time you feel a little

[492 - 494] crazy and you need that next thrill okay

[494 - 495] so it's been two more minutes that's

[495 - 497] four minutes total and we have our fried

[497 - 499] apple fritter now we're gonna glaze

[499 - 501] earlier I mixed up a batch of simple

[501 - 503] glaze that's one cup powdered sugar 1/2

[503 - 505] teaspoon vanilla extract 1/2 teaspoon

[506 - 507] salt and about three to four tablespoons

[507 - 509] of milk we're gonna whisk that to

[509 - 510] combine and then set it aside for later

[511 - 513] use I've glazed these hot and cool and I

[513 - 514] I've glazed these hot and cool and I think they're crispy er if you left the

[515 - 517] donut cool all the way then glaze if you

[517 - 518] want something a little bit sweeter and

[518 - 520] a little bit more saturated with glaze

[520 - 522] go for it warm I personally like my

[522 - 524] fritters crispy as possible so let these

[524 - 526] cool for about 15 minutes before glazing

[526 - 529] the glacier be fairly thick as well it's

[529 - 530] a matter of personal taste here you can

[530 - 532] add more sugar if you like a thicker

[532 - 533] glaze you can add more milk if you like

[533 - 535] it thinner some people like it almost

[535 - 537] like frosting I'm somewhere in the

[537 - 538] middle as you can see here it's kind of

[538 - 541] between saucy and spreadable either way

[541 - 542] we definitely want to make sure we get a

[542 - 544] liberal amount on the top of the fritter

[544 - 546] nice heavy clays just like you see here

[546 - 548] we're gonna let that glaze set up and

[548 - 550] we're gonna brew ourselves a nice pot of

[550 - 552] super dark coffee the type your grandpa

[552 - 554] still drinks like Bulger's or Maxwell

[554 - 560] House super dark roast coffee once you

[560 - 562] got that it's time for us to bite this

[562 - 580] fritter the floor if I eat this that'll

[580 - 584] be two full ones craggy crispy so the

[584 - 585] acidity of the apples is absolutely

[586 - 587] perfect I haven't eaten this much sugar in like

[587 - 592] I haven't eaten this much sugar in like six months I'm gonna be in a weird spot

[592 - 594] after I eat this second one okay I'm

[594 - 597] done a proper handmade yeast fermented

[597 - 599] apple fritter is among the best things a

[599 - 601] human can put in their mouth period if

[601 - 603] you're willing to embrace the dark arts

[603 - 605] of deep-frying at home it can be yours I

[605 - 607] encourage you to give it a try

[607 - 608] as always guys if you got value out of

[608 - 610] this content please hit subscribe tell a

[610 - 612] friend the recipe is gonna be listed

[612 - 614] down below and we'll see you next time

[616 - 630] [Music] [Applause] [Applause] [Music]