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Brioche Apple Fritters

Name: Brioche Apple Fritters
Ingredients: Makes about 4 1/2 pounds (2041g) of dough; 1 1/2 cups lukewarm water; 1 tablespoon Platinum Yeast; 1 tablespoon kosher salt; 6 large eggs; 1/2 cup (170g) honey; 1 1/2 cups (340g) unsalted butter, melted and cooled slightly; 7 cups (990g) unbleached all-purpose flour (see note); 1 1/2 pounds Brioche dough (recipe above); 1 large apple (cored and chopped into 1/4-inch pieces); Oil for frying - the oil should be deep enough so the fritters can float. The oil should never be more than 3 inches from the rim of the pot.; Confectioners' sugar for dusting the top

These fritters are the perfect way to show off your favorite apples. If you have a bucket of brioche dough on the ready, you can have these in just minutes.

Yield 0 about 24 fritters

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Ingredients

Brioche Dough

Makes about 4 1/2 pounds (2041g) of dough
1 1/2 cups lukewarm water
1 tablespoon Platinum Yeast
1 tablespoon kosher salt
6 large eggs
1/2 cup (170g) honey
1 1/2 cups (340g) unsalted butter, melted and cooled slightly
7 cups (990g) unbleached all-purpose flour (see note)

Apple Fritters

1 1/2 pounds Brioche dough (recipe above)
1 large apple (cored and chopped into 1/4-inch pieces)
Oil for frying – the oil should be deep enough so the fritters can float. The oil should never be more than 3 inches from the rim of the pot.
Confectioners’ sugar for dusting the top

Instructions

Mix the dough: Mix yeast, salt, eggs, honey and melted butter with water in a 6-quart round food-storage container with lid (not airtight).
Mix in flour without kneading, using a spoon, a Danish Dough Whisk or a heavy-duty stand mixer (with paddle). The dough will be loose but will firm up when chilled.
Cover (not airtight), and allow to rest at room temperature until dough rises for approximately 2 hours. Then refrigerate for at least four hours before first use, it is easier to handle when thoroughly chilled. This dough can be stored for up to 5 days in the fridge.
Make the fritters: Dust the surface of the refrigerated dough with flour and cut off a 1½-pound (680g, small cantaloupe–size) piece. Roll the dough out to a 12×8-inch rectangle. Spread the apples over the dough and roll into a log. Coil the dough into a disk and knead the apples into the dough.
Pinch off 1-ounce (28g) pieces of dough. (No need to roll them; they should be a bit shaggy.)
Heat the frying oil in a deep saucepan to 360°F to 370°F, as determined by a candy thermometer .
Drop the pieces of dough in the hot oil three or four at a time so that they have plenty of room to rise to the surface. Be careful not to overcrowd them or they will not rise nicely.
After 1 minute, gently flip the fritters over with a slotted spoon or Skimmer and fry for another minute or so until golden brown on both sides.
Remove the fritters from the oil and place them on paper towels to drain the extra oil.
Repeat with the remaining dough until all the fritters are fried.
Dust with confectioners' sugar. Serve slightly warm.

Notes

Artisan Bread in Five recipes use the scoop and sweep method for measuring flour.

Recipe by Artisan Bread in Five.

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