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Sourdough Apple Fritter Doughnuts

Sourdough Apple Fritters on a white square plate. One of the is cut in half exposing the chunky apple filling.
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A cross between a doughnut and an apple turnover, these Sourdough Apple Fritters are a delicious treat that will be appreciated by both children and adults alike! With heaps of chunky apples encased in a fluffy doughnuty exterior, these fried pillows are going to be gone before the icing sets!

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Sourdough Apple Fritter Dough:

In a small saucepan, heat the milk, butter and sugar until sugar dissolves and butter melts. Take off the heat and let it cool down to just warm.

In a bowl of your stand mixer (we use and love Kenwood), mix flour, cinnamon and salt. Then add the milk mixture, sourdough starter and an egg. Knead in the stand mixer fitted with a dough hook attachment for 10 minutes until you have a smooth and elastic dough. Shape it into a ball, place it into a lightly oiled bowl, cover and leave in a warm spot for 4 hours to prove.

After 4 hours, place the dough into the fridge and leave to continue proving overnight.

Sourdough Fritter is cut in half showing the apples inside.

How to Prepare Apples for Sourodugh Fritters?

The next morning, cut the apples into small chunks (peel them if the skin is tough, but I tend to leave the skin on). Place the apples, lemon juice, sugar, cinnamon, a pinch of nutmeg and flour in a pan. Mix and stir occasionally, cook over medium heat until apples are tender (about 10 minutes). Remove from the heat, cover and let the apples cool down completely.

Ingredients for the cinnamon apple filling on a chopping board.

Assembling & Frying:

Dust the worktop with flour. Roll the dough out into a rectangle of approximately 10cmx32cm. Using a stainless steel rolling pin really helps when rolling a stickier dough. Cut the rectangle into 8 pieces (5cmx8cm). Spread the apple filling on one half of each dough rectangle. Fold the other side over and pinch the edges together.

Place the shaped fritters on a baking tray lined with baking parchment and generously dusted with flour. Cover with lightly oiled cling film and leave in a warm spot for an hour.

Heat up oil in a small pan to around 180 C. You should have about 5 cm of oil. Fry fritters for approx 3 min on each side. Then place on a paper towel-lined plate to remove excess oil.

Combine water and icing sugar in a small bowl. Transfer apple fritters to a wired rack whilst they’re still warm, and spoon the icing over them. Leave the icing to set and enjoy! The fritters are best served on the day that they are fried!

Icing poured onto the sourdough apple doughnuts.

Deep-Fried vs. Shallow-Fried

Frittes, like doughnuts, are typically deep-fried. These particular Sourdough Apple Fritters are quite thick, due to a generous amount of apple chunks inside them, so shallow frying may not be an option. However, there is no need to add more oil than to cover the fritter doughnuts halfway up. First, you fry them on one side, then flip them and fry them on the other side, so both sides are cooked in oil.

We use a small pan to fry them – this ensures the minimal amount of oil used, but also means that fritters will be cooked in batches, taking a little more time.

Fritter Icing Variations:

Every time we make the icing, my mum criticises it for being too thin. But that’s how we like our icing! Thin, and set quickly, so we can eat the fritters quicker! So we suggest making a runny mixture of icing sugar and water and dipping these Sourdough Apple doughnuts into it or simply spooning the icing on top and letting it drip down the sides.

You can always add more flavour to your icing by adding a pinch of cinnamon! Or try adding a couple of drops of lavender, orange blossom or almond essence! Absolutely delicious!

Icing dripping don the sides of apple fritters on a wire rack.

Recipe FAQs:

How To Store Sourdough Apple Fritters?

The fritters are best served on the day that they are cooked. They are moist, soft and fluffy and the icing is nice and crisp! However, if you cannot go through all the doughnuts in one day, keep them in an airtight container after the fritters cooled down. They will taste great the next day, but the icing will likely become a lot wetter and they may be a little sticky to handle.

What is the Best Flour to Use for Sourodugh Fritters?

We used plain (all-purpose) flour to make these Sourdough Apple Fritters, however strong bread flour with higher gluten content will work well (and will make the dough easier to handle).

What Apples Are Best To Use In This Recipe?

It depends! The dough for the fritters isn’t overly sweet (we only use 25g of caster sugar for the batch of 8 fritters), so you can use sweeter apples for the filling if you have a sweet tooth. However, with the sugar glaze and cinnamon sugar that goes into the filling, we recommend apple varieties that are slightly more sour, such as Granny Smith or Braeburn (we used the latter in this recipe).


Other Sweet Sourdough Bakes:

If you keep a sourdough starter and are constantly on the lookout for great ideas to put it to good use, have a look at our recipes below:

Sourdough Apple Fritters on a white square plate. One of the is cut in half exposing the chunky apple filling.

Sourdough Apple Fritter Doughnuts

A cross between a doughnut and an apple turnover, these Sourdough Apple Fritters are a delicious treat that will be appreciated by both the children and adults alike! With heaps of chunky apples encased in a fluffy doughnuty exterior, these fried pillows are going to be gone before the icing sets!
5 from 2 votes
Prep Time 20 mins
Cook Time 10 mins
Fermenting & Proving: 16 hrs
Total Time 16 hrs 30 mins
Course Dessert
Cuisine American, British
Servings 8 large fritters
Calories 316 kcal

Ingredients
  

For the Dough:

  • 35 ml milk
  • 35 g butter
  • 25 g caster sugar
  • 1 egg medium
  • 170 g plain flour
  • 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 100 g active sourdough starter 100% hydration
  • 300 ml vegetable oil for frying

For the Apple Filling:

  • 2 small apples cored and chopped into 1.5cm cubes
  • 25 g light brown sugar
  • 1 tbsp plain flour
  • 1/2 tsp cinnamon
  • 1/2 lemon juice only
  • 1 tbsp water
  • a pinch of nutmeg optional

Glaze:

  • 90 g icing sugar
  • 2 tbsp water

Instructions
 

  • In a small saucepan, heat the milk, butter and sugar until sugar dissolves and butter melts. Take off the heat and let it cool down to just warm.
  • In a bowl of your stand mixer, mix flour, cinnamon and salt. Then add the milk mixture, sourdough starter and an egg. Knead in the stand mixer fitted with a dough hook attachment for 10 minutes until you have a smooth and elastic dough. Shape it into a ball, place it into a lightly oiled bowl, cover and leave in a warm spot for 4 hours to prove.
  • After 4 hours, place the dough into the fridge and leave to continue proving overnight.
  • The next morning, cut the apples into small chunks (peel them if the skin is tough, but I tend to leave the skin on). Place the apples, lemon juice, sugar, cinnamon, a pinch of nutmeg and flour in a pan. Mix and stirring occasionally, cook over medium heat until apples are tender (about 10 minutes). Remove from the heat, cover and let the apples cool down completely.
  • Dust the worktop with flour. Roll the dough out into a rectangle, approximately 10cmx32cm. Cut the rectangle into 8 pieces (5cmx8cm). Spread the apple filling on one half of each dough rectangle. Fold the other side over and pinch the edges together.
  • Place the shaped fritters on a baking tray lined with baking parchment and generously dusted with flour. Cover with lightly oiled cling film and and leave in a warmspot for an hour.
  • Heat up oil in a small pan to around 180 C. You should have about 5 cm of oil. Fry fritters for approx 3 min on each side. Then place on a paper towel-lined plate to remove excess oil.
  • Combine water and icing sugar in a small bowl. Transfer apple fritters to a wired rack whilst they’re still warm, and spoon the icing over them. Leave the icing to set and enjoy! The firtters are best served on the day that they are fried!

Nutrition

Sodium: 77mgCalcium: 22mgVitamin C: 6mgVitamin A: 170IUSugar: 17gFiber: 2gPotassium: 101mgCholesterol: 30mgCalories: 316kcalTrans Fat: 1gMonounsaturated Fat: 4gPolyunsaturated Fat: 8gSaturated Fat: 4gFat: 17gProtein: 4gCarbohydrates: 39gIron: 1mg
Tried this recipe?Let us know how it was!

2 Replies to “Sourdough Apple Fritter Doughnuts”

  1. Amanda Wren-Grimwood says: Reply

    5 stars
    These doughnuts are such a treat and the apple filling is delicious. Thanks for the recipe.

    1. You are most welcome! Thanks for the lovely feedback! 🙂

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