Friday, September 29, 2017

Bavarian Apple Fritters (ApfelKrapfen)

Here is something sweet for my last Oktoberfest inspired recipe in this year's series. Even though apple fritters or ApfelKrapfen are much less sweet than their American counterparts, they are still delicious.

Rolled in cinnamon sugar instead of dripping with sugary sweet glaze, these popular German pastries containing chopped candied orange peel, dried currants, and raisins can be found a street festivals and holiday all year round in Germany. 

I used a mix of golden and dark varieties but whatever you have on hand will do. If dried currants are too hard to find, double down on those raisins.

Before I get to the recipe, here's a recipe review of the other dishes for my Oktoberfest I threw on this blog.

These golden cinnamon crusted apple fritters are crunchy on the outside and soft and fluffy on the inside. The fritters have more heft than doughnuts and have just the right amount of density. 

The dough itself is not that sugary but the raisin, currant, and candied orange peel
add more than enough flavor.

Don't let the apple fritter pictures confuse you. I used the green apples in the recipe The red ones were solely used as props for the photographs not for the recipe because someone forgot to save a green apple for the photos.

Bavarian Apple Fritters (ApfelKrapfen)
Prep Time: 15 minutes
Rise time: 1 hour
Cook time: 30 minutes
Yield: 18 fritters
  • 3+1/2 cups all-purpose flour
  • 1/2 sugar 
  • 1/2 cup lukewarm milk (divided into 1/4 cups)
  • 2 packages of active dry yeast
  • 1/3 cup unsalted butter, room temperature
  • 2 eggs
  • 2 medium-sized Granny Smith apples
  • 1/3 cup raisins, Golden or Dark variety or mixed
  • 1/3 cup dried currants
  • 1/3 cup chopped candied orange peel
  • Canola or vegetable oil for frying
  • 1 /2 cup white granulated sugar
  • 1/2 tablespoon ground cinnamon

  • In a large bowl whisk together the flour and 1/2 cup sugar. 
  • Use your fingers or a wooden spoon to make a well in the middle of the mixture.
  • Dissolve the yeast in 1/4 cup of the lukewarm milk and pour into the flour/sugar well.
  • Mix everything together into a rough dough. Cover with a kitchen towel and let stand for 15 minutes.
  • Cut the butter into pieces and add it to the remaining 1/4 cup of lukewarm milk. Beat the eggs together slightly.
  • Add the butter, milk, and eggs to the dough. Use your hands or the dough hook of your stand mixer and knead to combine. 
  • Cover the bowl with a kitchen towel and store in a warm place for 30 minutes.
  • Peel and core the apples. Cut the apple fleshes into small pieces. 
  • Knead the apple pieces, raisins, currants and orange peel into the dough. 
  • Recover the bowl with a kitchen towel and store in a warm place for 15 minutes.
  • Heat the oil. Place a layer of paper towels next to the stove. 
  • Line a baking sheet with parchment paper and place a baking rack on top.
  • Whisk together the cup of sugar with the cinnamon and pour into a flat plate.
  • When the oil had reached 375 degrees F, portion off the dough into balls, about 2-3 inches in diameter. Add the dough balls to the hot oil and fry until golden brown. Make sure you turn the fritters to get them evenly browned on all sides. If needed, adjust the heat to keep the oil at a steady 375 degrees F. 
  • Use a slotted spoon to periodically remove any debris that breaks off of the fritters to prevent them from burning in the oil. 
  • Transfer the fried apple fritters to the paper towels and blot off the excess oil. 
  • Roll the fritters in the cinnamon sugar and place on the baking rack
  • Plate and serve. 

Like Apple Desserts? Try these:

1 comment:

  1. These remind me of a fried version of Stollen. Since it's a bit early in the season for that, I'll have to try these! Might cut the recipe in half, though. That's a lot of fritters.


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