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Brioche Apple Fritters

Brioche Apple Fritters
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.



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


  • 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.


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

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Brioche Apple Fritters

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Brioche Apple Fritters

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