All-Purpose Flour: Accuracy is paramount when it comes to flour, especially in yeasted doughs. We highly recommend weighing your flour using a kitchen scale for the most consistent results. If you don’t have a scale, properly measure by first fluffing up the flour in its bag or container, then gently spooning it into your measuring cup. Level off the excess with the flat edge of a knife, being careful not to pack the flour down into the cup. This prevents adding too much flour, which can lead to a dry, tough fritter.

Active Dry Yeast: For these fluffy donuts and other baked goods like cinnamon rolls, active dry yeast is my preferred choice. It needs to be activated in warm water (along with a touch of sugar) before being added to the rest of the ingredients. This ensures the yeast is alive and ready to work its magic. If you opt for instant yeast, you can mix it directly into the dry ingredients without prior dissolution. However, always double-check the expiry date on your yeast packet to guarantee its potency. Remember to still add the warm water to the dough even if using instant yeast.

Eggs: Eggs are essential to the structure, richness, and moisture of the donut dough. They contribute to the fritters’ beautiful golden color and help create that desirable tender crumb. Ensure your eggs are at room temperature for better incorporation into the dough.

Granulated and Brown Sugar: We use both types of sugar for distinct purposes. Granulated sugar is added to the donut dough to keep it light and fluffy, contributing to a delicate sweetness. Brown sugar, with its deep molasses flavor and moisture, is reserved for the apple filling. It caramelizes beautifully as the apples cook, intensifying their natural sweetness and creating a rich, complex flavor that truly enhances the apples.

Cheddar Cheese (Optional, but Highly Recommended for a Salty-Sweet Treat): This is where these fritters truly shine and stand out! The pairing of apples and cheddar is a culinary masterpiece, often found in sophisticated desserts like apple pie with a cheddar crust. The sharp, tangy, and creamy notes of cheddar cheese perfectly cut through the sweetness of the apples and glaze, providing an incredibly delightful salty-sweet surprise in every other bite. We recommend using a sharp or extra-sharp cheddar for the best flavor impact. Don’t skip it if you love bold flavor combinations!

Butter: Melted and slightly cooled butter is incorporated into the donut dough, imparting extra richness, a luscious buttery flavor, and contributing significantly to the dough’s softness and tender texture. High-quality butter makes a noticeable difference in the final taste.

Frying Oil: The choice of frying oil is crucial for achieving crispy, perfectly cooked fritters. You can use your preferred frying oil for this recipe, but I highly recommend corn oil, canola oil, or avocado oil. The key characteristics to look for are a high smoke point and a neutral flavor. These qualities ensure that your donuts fry evenly without burning quickly and absorb minimal off-flavors from the oil, allowing the apple and cheddar flavors to truly shine.

Milk: For the richest flavor and most tender texture, whole milk is ideal. If you have 2% milk on hand, that’s an excellent second choice. In a pinch, most plant-based milks can also be used, though they might slightly alter the richness. Ensure the milk is warm when added to the dough to help activate the yeast.

Powdered Sugar: This fine sugar is the base for our classic vanilla glaze. When whisked with milk, vanilla extract, and a pinch of salt, it transforms into a smooth, pourable glaze that gracefully coats the warm fritters. As it sets, it forms a delightful, slightly crackled shell that adds another layer of texture and sweetness, seeping into all the irregular surfaces of the fritters.

Apples: Selecting the right apple variety is essential for a stellar apple filling. Opt for a firm-fleshed, tart apple. My absolute favorite for baking, and especially for these fritters, is Granny Smith. Its inherent tartness provides the most robust apple flavor, preventing the filling from becoming overly sweet or bland compared to sweeter varieties. If you happen to have an abundance of apples, you might also enjoy my popular salted caramel apple pie bars!

Cinnamon: A warm, aromatic touch of ground cinnamon is added to the apple filling. It provides the perfect amount of comforting spice, enhancing the natural sweetness of the apples without ever overwhelming the star flavors of apple and cheddar. It’s a subtle yet essential element that defines the autumnal essence of these fritters.

Lemon Juice: A splash of freshly squeezed lemon juice is a secret weapon in the apple filling. It doesn’t make the filling taste lemony; instead, its acidity brightens the apple flavor, making it truly “pop.” Without it, the apple flavor might be flatter and less vibrant than you desire, so don’t skip this small but impactful addition!

Step 1: Activate the Yeast. In a small bowl, combine warm water (ensure it’s around 105-110°F or 40-43°C, not too hot!), 1 teaspoon of granulated sugar, and your packet of active dry yeast. Stir gently to ensure the yeast dissolves completely. Let this mixture sit undisturbed for 10 minutes. This period allows the yeast to activate. You’ll know it’s good to go if a foamy layer appears on the surface, indicating the yeast is alive and active. If you don’t see foam, your yeast may be expired, and you should try a fresh packet.

Step 2: Combine Wet and Dry Ingredients. Pour the measured all-purpose flour into a large mixing bowl. Create a shallow well in the center of the flour. Into this well, add the remaining granulated sugar, softened butter, large eggs, sea salt, vanilla extract, and warm milk. Finally, pour in the activated yeast mixture. Use a Danish whisk or a sturdy large spoon to gently combine the ingredients. Begin by breaking up and mixing the wet ingredients in the center, gradually incorporating the flour from the sides until a shaggy, cohesive dough forms. This is a no-knead dough, so don’t worry about perfection.

Step 3: First Rise. Once the dough is mixed, cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot to rise. A sunny windowsill works beautifully, or you can create a warm environment by turning your oven to its lowest setting for just 1 minute, then turning it off and placing the dough inside (ensure it’s not too hot!). Let the dough rise for approximately 20-30 minutes, or until it has visibly doubled in size. While your dough is rising, seize the opportunity to prepare your delicious apple filling.

Step 4: Prepare the Apple Filling. Begin by peeling your chosen apples (Granny Smiths are highly recommended for their tartness). Core them, and then cut them into small, uniform cubes, roughly ¼ inch in size. Uniformity helps them cook evenly. Transfer the cubed apples to a medium-sized pan. Add the ground cinnamon, lemon juice (to brighten the apple flavor), and packed brown sugar to the pan with the apples. Stir everything together to coat the apples evenly.

Step 5: Cook the Apple Filling. Place the pan with the apple mixture over medium-low heat on your stovetop. Cook gently, stirring occasionally, until the apple cubes are tender but still hold their shape (not mushy). The sauce should thicken and reduce, becoming syrupy and coating the apples beautifully. This usually takes about 5-8 minutes. Once cooked, remove the pan from the heat and set the apple filling aside to cool completely. Cooling is important to prevent it from overheating the dough later.

Step 6: Fold the Dough. Once your dough has successfully doubled in size (after its initial rise), it’s time to gently deflate it and build some structure. Using your fingers, carefully lift the edges of the dough from the bowl and fold it over the rest of the dough towards the center. Repeat this process about 6 times, or as many times as needed, working your way around the bowl until the dough has deflated and appears smoother. This gentle folding technique helps develop the dough’s gluten without the need for intense kneading.

Step 7: Flatten the Dough. Lightly dust a clean work surface with a small amount of flour. Carefully transfer the risen dough onto this floured surface and sprinkle it lightly with a bit more flour. Gently flatten the dough with your hands, then stretch and pull its edges until you form a roughly 12-inch by 15-inch rectangle. This size will help with even distribution of the filling.

Step 8: Fill the Dough. Evenly spread the cooled apple filling over one half of your dough rectangle. Then, scatter the cubed cheddar cheese uniformly over the apple filling. Next, sprinkle 3 tablespoons of flour over the top of the filling. This extra flour helps absorb excess moisture from the apples and cheese, preventing the fritters from becoming greasy during frying and helping the filling adhere better to the dough. Carefully fold the plain half of the dough over the filled half, creating a roughly 12-inch by 7.5-inch rectangle.

Step 9: Cut the Dough. Using a sharp knife or a bench scraper, cut the folded dough into ¾-inch squares. The goal isn’t perfect uniformity, as fritters are known for their rustic, irregular shape, but aim for roughly equal pieces to ensure consistent frying.

Step 10: Gently Combine and Chop. Now, using your bench scraper or hands, carefully gather about half of the cut dough and filling mixture and gently pile it on top of itself. Give the mixture a few more gentle chops with the bench scraper and pile it onto itself again. The idea is to lightly combine the dough and filling, creating that characteristic chunky fritter texture, but you don’t want to fully mix it into a uniform dough. It should remain chunky with distinct pieces of apple and dough. Sprinkle an additional 1 tablespoon of flour over this dough pile to aid in handling.

Step 11: Shape the Fritters. From the chopped dough and filling mixture, separate handfuls of dough to form individual fritters. Aim for 10-12 fritters of roughly equal size. Place each shaped fritter onto its own small square of parchment paper, ensuring there is about 1.5 inches of space between them. The parchment paper will make transferring them to the hot oil much easier and safer.

Step 12: Refine and Flour. Gently flatten each shaped fritter slightly with your hands. During this step, try to tuck any exposed cheddar cheese cubes inwards, pressing them gently between pieces of dough. This minimizes the chance of the cheese leaking out and burning in the hot oil. Finally, lightly sprinkle a small amount of flour over each shaped apple donut fritter. This helps create a better crust when frying.

Step 1: Heat the Oil. Pour your chosen frying oil into a wide, heavy-bottomed pot or Dutch oven. Ensure you have at least two inches of space from the top of the oil to the brim of the pot for safety and to prevent boil-overs. Place a deep-fry thermometer into the pot to accurately monitor the oil temperature. Heat the oil gradually to a precise 190°C (370°F). While the oil is heating, use kitchen scissors to carefully cut around each apple fritter, so each one rests on its own small square of parchment paper. This makes for easy and mess-free transfer to the hot oil.

Step 2: Carefully Fry the Fritters. Once the oil reaches 190°C (370°F), gently lift an apple fritter by its parchment paper square and carefully lower it into the hot oil. The parchment paper will naturally release from the dough in the hot oil. If there’s enough space in your pot, you can add one or two more fritters, ensuring they have plenty of room to puff up and expand without overcrowding the pot. Overcrowding can lower the oil temperature too quickly. Use tongs to carefully remove the floating pieces of parchment paper from the oil once they’ve detached.

Step 3: Cook to Golden Perfection. Fry the apple fritters for approximately 2-3 minutes on each side. Continuously monitor the oil temperature, adjusting the heat as necessary to maintain a steady 190°C (370°F). The fritters should turn a beautiful deep golden brown. Once fried, carefully remove the fritters from the oil using tongs or a slotted spoon and transfer them to a baking sheet lined with several layers of paper towels. This allows excess oil to drain off, keeping them from becoming greasy. Repeat this process until all of your fritters are fried. It’s crucial to make the glaze immediately while the fritters are still warm.

Step 4: Glaze and Serve. In a wide, shallow bowl, combine the powdered sugar, milk, vanilla extract, and a pinch of sea salt. Whisk vigorously until the mixture is completely smooth and free of lumps. The glaze should be thick enough to coat a spoon but still pourable. If it’s too thick, add more milk one teaspoon at a time until you reach the desired consistency. While the fried fritters are still warm, dip the top of each fritter into the glaze, allowing any excess to drip off. Place the glazed donuts on a piece of parchment paper or a wire rack set over a baking sheet to allow the glaze to set for a few minutes. These bakery-style apple fritters are undeniably best enjoyed on the day they are made, savoring their fresh crispness and tender interior.

✔️ Expert Donut Frying Tips for Success

Achieving perfect apple fritters requires a little finesse. Here are some pro tips to ensure your homemade treats turn out just like those from your favorite bakery:

1. Mind the Dough and Filling Integration: When combining the chopped dough and apple filling, finding the right balance is crucial. Overmixing will result in a uniform, dense dough that loses the fritter’s characteristic chunky texture and may become tough. Undermixing, on the other hand, can lead to the fritters falling apart in the oil due to insufficient binding. I’ve found that cutting the dough into squares and then gently piling and chopping it a few times (as described in Step 10) creates the ideal consistency, ensuring the fritters hold together during frying while maintaining distinct pockets of dough and filling.
2. Crucial Oil Temperature Control: The temperature of your frying oil is perhaps the single most important factor for perfect fritters. The optimal temperature for frying donuts is 190°C (370°F). If the oil is too hot, the outside of your fritters will brown or even burn before the inside has a chance to cook through, leaving you with raw centers. If the oil is too cool, the fritters will absorb excessive oil, becoming greasy and heavy rather than light and crispy. Always use a deep-fry thermometer and adjust your stove’s heat as needed to maintain this steady temperature.
3. Always Test Fry the First Donut: Before committing your entire batch, always perform a test fry with one single fritter. After it’s fried and cooled slightly, break it in half and inspect the center. Is it perfectly cooked through? If you find it’s still raw or doughy in the middle, increase the frying time for subsequent fritters by an additional 30 seconds to 1 minute per side. This small adjustment can save your entire batch!
4. Tuck That Cheddar Cheese Securely: The cheddar cheese is a fantastic addition, but it can be a bit mischievous during frying. Cheese has a lower smoke point than the oil, and if exposed directly to the hot oil, it can melt out quickly and burn, causing an unpleasant flavor and potentially dirtying your frying oil. As you’re shaping your individual fritters (Step 12), make a conscious effort to tuck the cheddar cheese cubes as deeply into the dough as possible. Encapsulating the cheese within the dough minimizes its exposure and helps prevent it from leaking out, ensuring you get that delightful salty-sweet surprise in every bite.

Can I use gluten-free flour for bakery-style apple fritters?

Unfortunately, substituting gluten-free flour directly for all-purpose flour in yeasted dough recipes is generally not recommended and will likely yield very poor results. Gluten plays a critical role in the dough’s structure; it’s what creates the elastic network that traps the carbon dioxide produced by yeast fermentation. This structure is essential for giving the dough its shape, rise, and the fluffy, light texture characteristic of perfect donuts and fritters. Gluten-free flours lack this elasticity. For successful gluten-free apple fritters, it’s best to seek out a recipe specifically formulated and tested to be gluten-free, as these recipes use a precise blend of flours and binders to mimic gluten’s properties, leading to much better outcomes.

Can I omit the cheddar cheese in these apple fritters?

Absolutely! While the cheddar cheese offers a truly unique and delicious salty-sweet dimension that we highly recommend, it is entirely optional. If you prefer a traditional apple fritter experience without the cheese, simply leave it out of the recipe. You don’t need to make any other adjustments or substitutions to the dough or filling; the fritters will still be wonderfully flavorful and fluffy.

Can I substitute a different type of cheese for cheddar cheese?

You can certainly experiment with different cheeses, but be aware that the flavor profile will change significantly. I’ve personally tried Gruyere, and while it’s a lovely cheese, I found its “funky” notes to be a bit too overpowering and less harmonious with the sweet apple flavor compared to cheddar. Cheddar cheese, particularly a sharp or extra-sharp variety, offers a perfect balance of saltiness and tang. If you do wish to experiment, consider cheeses that pair well with sweet fruits. Brie, for example, could be an interesting choice given its creamy texture and sweet-fruit affinity, potentially creating a very sophisticated fritter. Just be prepared for a different taste experience!

My apple fritters look burnt, what should I do?

It’s a common concern with apple fritters! Because the apple filling contains a significant amount of sugar (brown sugar), the fritters tend to brown much faster and more deeply than plain donuts. This high sugar content caramelizes quickly in the hot oil, which can give them a very dark appearance that might seem burnt. However, this deep browning often contributes to their desirable crispy exterior and caramelized flavor, not necessarily indicating they are actually burnt. Take a look at the photos within this recipe – you’ll notice my fritters are quite deeply browned, but they are not burnt. Before you panic, taste a small piece. If it tastes bitter and genuinely burnt, then your oil might be too hot. For your next batch, try lowering the oil temperature by 5-10°C (10-20°F) and cooking the fritters for a slightly longer duration to ensure they cook through without burning the exterior.

These bakery-style apple fritters are a revelation! Crispy on the outside, incredibly soft and fluffy within, each bite is filled with juicy cinnamon brown sugar apples and a surprising, delightful crunch from savory cheddar cheese chunks. The simple yet delicious vanilla glaze seeps into every crevice, adding a sweet vanilla flavor and irresistible texture. Made with a pillowy, yeasted, no-knead dough, this recipe makes achieving bakery-quality apple fritters at home easier than ever. The cheddar introduces a unique salty-sweet flavor that pairs absolutely perfectly with the apples, creating a truly unforgettable treat. If you cherish the classic apple and cheddar combination, this recipe is a must-try!

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