Baked Apple Fritters
- 1 envelope active dry yeast
- 1/4 cup warm water (100-110 degrees F)
- 3/4 cup milk, scalded
- 1/4 cup (4 tablespoons) margarine
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 3 1/2 cups (about) flour
- 1 1/2 teaspoons cinnamon
- 1 egg
- 2 cups peeled, chopped apples
- 1 cup powdered sugar
- 2 tablespoons hot water
- Sprinkle yeast over warm water and set aside for 5 minutes.
- Meanwhile, combine hot milk, margarine, sugar and salt in a large mixer bowl;
let stand until margarine melts.
- Beat in 1 cup flour.
- Add yeast mixture, cinnamon and egg, beating until combined.
- If using a heavy-duty mixer, beat in remaining
flour to make a sticky dough. If using a hand mixer, stir in remaining flour with
- Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic,
adding additional flour if necessary.
- Place dough in a greased bowl and turn to
grease top. Cover and let rise about 1 1/2 hours, until doubled in bulk; or cover
and let rise overnight in the refrigerator.
- Bring dough to room temperature before continuing.
- Punch down dough and divide into thirds. Shape one-third of dough into a
- Toss with one-third of the apples.
- Arrange apples and dough in six mounds on a greased baking sheet.
- Repeat with remaining dough and apples.
- Cover and let rise at room temperature until doubled in bulk,
about 1 hour.
- Uncover and bake at 350 degrees F for about 15 minutes, or until golden.
- While still warm, drizzle with glaze made by stirring together powdered sugar and water.
- When cool, store in plastic bags.
Posted by Annette at Recipe Goldmine 8/16/2001 6:48 pm.