The small donuts are overflowing with apples and a delicious cinnamon topping (such a yummy classic combination). An added health bonus is that they’re baked, not fried!
Prep Time: 40 minutes
Resting Time: 90 minutes
Cook Time: 25 – 30 minutes
Yield: 12 fritters
Ingredients for the dough
- 6 g / 1 tbsp flax meal
- 37 g / 2 1/2 tbsp water
- 12 g / 2 1/4 tsp active dry yeast
- 240 ml / 1 cup milk
- 50 g / 1/4 cup granulated sugar
- 56 g / 1/4 cup Crystal margarine
- 30 g / 2 tbsp brown sugar, packed
- 375 g + 16 g / 3 cups + 2 tbsp all purpose flour
- 500 g / 2 medium apples, peeled and cut into 1/2″ (1 cm) cubes
Ingredients for the cinnamon filling
- 28 g / 2 tbsp Crystal margarine, melted
- 60 g / 1/4 cup dark brown sugar
- 6 g / 1 tbsp cinnamon
Ingredients for the glaze (optional)
- 120 g / 1 cup icing sugar
- 30 ml / 2 tbsp milk
- 2.5 g / 1/2 tsp vanilla
Directions
- In a small bowl, mix the flax meal and water until thoroughly combined; set aside.
- Warm the milk in a small saucepan to 105℉ (41℃) and pour into the bowl of an electric mixer. Add the granulated sugar, stir gently, and sprinkle the yeast on top. Allow to rest until yeast begins to foam, about 5-10 minutes.
- Add the Crystal margarine in 1/2 inch (1.3 centimetre) pieces to the previous bowl and allow to melt slightly (some visible pieces are fine). Then stir in the flax mixture, brown sugar, and salt.
- Using the paddle attachment on medium-low speed (or a wooden spoon), add 1 cup (136 grams) of flour at a time until mixture comes together, about 5-7 minutes.
- Toss apple with the additional 2 tablespoons (16 grams) of flour and add to dough on low speed until just combined. Grease a large bowl with Crystal margarine and using a bowl scraper or rubber spatula scrape dough into bowl; the dough will be fairly sticky. Cover with plastic wrap and put in a warm place until doubled in volume, approximately one hour.
- Preheat oven to 375ºF (190ºC) and grease two baking sheets or line with parchment paper.
- While dough is rising make the cinnamon filling. In a small bowl mix together the melted Crystal margarine, brown sugar, and cinnamon.
- After dough has risen, turn it out of the bowl onto a well-floured surface. With floured hands gently press dough into a rectangle about 14 by 10 inches (36 x 25 centimetres) and evenly spread over the cinnamon filling. Fold the right third of the dough over the centre and repeat on the left side so that the dough is folded like a business letter. Cut filled dough in half lengthwise and cut each half into six equal pieces.
- Gently place each portion of dough on the parchment lined baking sheets and cover lightly with plastic wrap. Allow dough to rise for another 30 minutes (it should almost double in size again).
- Once risen, bake fritters at 375ºF (190ºC) for 25-30 minutes, rotating halfway through, until golden brown on top and bottom. Remove from oven and allow to cool completely on a wire rack. Once cooled the fritters can be served as is or drizzled with glaze.
- If glazing, whisk together icing sugar, milk, vanilla, and salt until smooth. Use a spoon to slowly drizzle glaze over each fritter.
- Fritters will keep up to two days in an airtight container.
Chef Notes
- Try swapping out the apples for raisins to have a classic cinnamon bun style fritter.
