Bakery Style Apple Fritter Donuts (Yeast Risen)

Bakery-Style Yeast-Risen Apple Fritters are light, fluffy, and filled with juicy maple miso cinnamon-spiced apples, just like the ones from your favorite donut shop. Made with a soft yeast dough and finished with a glossy brown butter maple glaze, these homemade apple fritters are crispy on the outside, tender inside, and not too sweet.

Donut Shop Apple Fritters

Every autumn, Eric and I have this little ritual — we grab an apple fritter and a hot cup of coffee early in the morning on a weekend. There’s something so comforting about that combo: a warm, fluffy fritter filled with juicy cinnamon-spiced apples and the smell of coffee in the crisp air. It’s one of my favorite simple pleasures! So when Eric asked me to make apple fritters at home, I was so determined to get it just like the ones we get at bakeries. The first few tries were a total flop — the fritters fell apart and just didn’t taste like the ones at the donut shop.

After studying how donut shops and traditional bakers make their fritters from videos online, I realized the secret isn’t what’s in the dough—it’s how you bring it all together: the chopping of the dough, the flour to bind it back together, and frying until perfectly golden. These bakery-style apple fritters taste just like the ones from our favorite donut shop — crispy edges, soft, fluffy centers, and a glossy brown butter maple glaze that melts right in. Oh, and would it be a recipe by me if I didn’t add miso in it? Miso, maple and apples is such a a complimentary trio!

What Are Apple Fritters?

Apple fritter donuts are in a category of their own — technically donuts, but with a rustic charm that sets them apart. Donut shops often make them using bits of leftover dough, binding everything together with cinnamon-spiced apples before frying. What you get is a donut with a craggy, crisp exterior where some parts are crunchy and others soft and pillowy inside. They’re usually finished with a thin glaze and just the right amount of sweetness so the flavor of the apples really shines.

Batter (Baking Powder) vs. Dough (Yeast)

There are two main types of apple fritters:

• Batter-style fritters use baking powder and are closer to a quick pancake batter. They’re fast and easy but more cakey in texture.
• Dough-style fritters (like this recipe) are yeast-risen, just like what you’d find at a donut shop or Japanese bakery. They take more time but the result is softer, chewier, and more flavorful thanks to slow fermentation.

If you’ve ever had a warm apple fritter from a bakery, that’s the yeast-risen kind — the same style we’re making here.

Ingredients and Substitutions

You don’t need many ingredients to make bakery-quality fritters at home — most are pantry staples. Here are the main ingredients you’ll need:

• All-purpose flour: I use Canadian all purpose flour which has a relatively high protein content of 13.3% which makes them soft with a nice chew. If you use all purpose flour with a lower protein content, they might be less chewy so you can use bread flour of half all purpose and half bread flour.
• Instant dry yeast
• Egg yolk
• Milk: 2% or whole milk. Using whole milk will make the crumb softer.
• Butter: For the dough, apples and glaze. I used brown butter for the glaze but you can also use melted butter.
• Sugar: Granulated sugar for the dough, white or brown sugar. for the apples and powdered sugar for the glaze.
• Firm apples: Any crisp apples so that they hold their shape. Granny Smith, Honeycrisp, or Fuji work best.
• Apple pie spice and Cinnamon: If you don’t have apple spice, use cinnamon and a tough of nutmeg.
• Lemon juice: Balances the sweetness and enhances flavor.
• Maple syrup + miso: I love this combination of flavours together with apples! It’s optional, you can subsitute the maple syrup with more sugar and miso with a touch of salt instead.

How to Make Apple Fritters

Once you’ve prepped your ingredients, here’s how it comes together:

1. Make the dough (1&3): Combine the flour, sugar, salt, yeast, milk, and egg yolk. Knead in the butter until smooth and elastic. Let rise until doubled.
2. Cook the apples (2): Sauté diced apples with butter, sugar, maple syrup, and miso until glossy and slightly caramelized.
3. Shape the fritters (4-9): Roll the dough out, spread the apple mixture, and sprinkle with the cinnamon-flour binding. Roll it up, chop into pieces, and press together into rough discs.
4. Proof and heat oil (10): Place on a piece of parchment paper. Let them rest until slightly puffy.
5. Fry (11): Cook each fritter in 360–375°F (182–190°C) oil until golden brown and crisp.
6. Glaze (12): Dip or drizzle with brown butter maple glaze. Serve warm and enjoy.

VIDEO: Watch How to Make It

How to Store and Reheat Leftovers

Apple fritters are truly best when they’re fresh, eaten within a day which is why I kept this recipe a small batch for 4 huge fritters. However, if you don have any leftovers I recommend freezing them. Thaw and then reheat lightly in the microwave. They tend to dry out at room temperature but they can keep for up to 2 days. I recommend reheating and dunking them into some coffee if you eat it this way!

Recipe FAQ

More Donut Recipes

• Vegan Glazed Donuts
• Nama Donuts (Japanse Fresh Donuts)
• Bagnuts (Bagel Donut)
• Tofu Donut Holes
• Focaccia Donuts

Enjoy! If you make this Apple Fritters recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Apple Fritter Donuts

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5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 1 hour 55 minutes
• Yield: 4 large apple fritters
• Diet: Vegetarian

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Description

Bakery-Style Yeast-Risen Apple Fritters are light, fluffy, and filled with juicy cinnamon-spiced apples, just like the ones from your favorite donut shop. Made with a soft yeast dough and finished with a glossy brown butter maple glaze, these homemade apple fritters are crispy on the outside, tender inside, and not too sweet.

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Ingredients

Units USM

Fritter Dough

• 1 2/3 cup (200 g) all purpose flour or bread flour, plus more for dusting*
• 1 large (18 g) egg yolk
• 1/3 cup + 2 tbsp (100 ml) whole or 2% milk
• 2 tbsp (28 g) unsalted butter, softened
• 3/4 tsp (3 g) instant dry yeast
• 2 tbsp (25 g) granulated white sugar
• 3/4 tsp (3 g) salt

Binding

• 1/4 cup (30 g) flour, plus more for shaping
• 1 tbsp cinnamon

Apple Filling

• 1 1/2 tbsp (22 g) unsalted butter
• 1.5 cups (225 g) firm apples, diced (1/4-1/2inch pieces; Granny Smith, Honeycrisp, Gala, or Fuji)
• 1 tsp (5 g) apple pie spice*
• 3 tbsp (39 g) sugar (granulated or brown)
• 1 tbsp (20 ml) pure maple syrup
• 1–2 tbsp (20–40 g) sweet miso (saikyo miso)
• 1/2 tbsp (8 ml) lemon juice
• 1 tsp (5 ml) vanilla extract

Brown Butter Maple Glaze

• 1 cup (120 g) powdered sugar
• 3 tbsp (45 g) unsalted browned butter, melted
• 2 tbsp (40 ml) pure maple syrup
• 1–3 tbsp (15–30 ml) milk or water
• 1/2 tsp vanilla extract or paste
• pinch of salt

For Frying

• 2–4 cups neutral oil (canola, vegetable, sunflower or avocado)

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Instructions

Make the Dough

With a stand mixer:

1. In the bowl of a stand mixer, add the flour, sugar, salt, and yeast. Pour in the milk and add the egg yolk. Mix on low speed using the dough hook until a shaggy dough forms and most of the flour is absorbed.
2. Add the softened butter while continuing to mix on low speed. The dough will look greasy or separated at first — keep mixing. Once the butter is fully incorporated, increase to medium speed and knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. It should start pulling away cleanly from the sides of the bowl.
3. Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover tightly with plastic wrap or a damp towel and let it rise in a warm spot for 1-1.5 hours or until doubled in size.

By Hand:

1. In a large mixing bowl, whisk together the flour, sugar, salt, and yeast. Make a well in the center and add the milk and egg yolk. Use a spoon or your hands to mix until a rough, shaggy dough forms.
2. Add the softened butter and knead it in by pinching and folding the dough — it will feel slippery at first, but keep going. Transfer the dough to a clean surface and knead for 10–12 minutes. Use the heel of your hand to push the dough forward, then fold it back over itself and repeat, lightly dusting with flour only if it sticks too much.
3. When the dough feels soft, elastic, and smooth, shape it into a ball. Place it in a greased bowl, cover, and let it rise for 1-1.5 hours until doubled.

Make the Apple Filling

1. In a medium pan over medium-high heat, melt the butter. Add diced apples and toss to coat. Stir in apple pie spice, sugar, maple syrup, and salt. Once the sugar dissolves, mix in the miso, pressing with a spatula to distribute evenly.
2. Cook for about 5 minutes, until the apples are softened and glossy. Increase to high heat, add lemon juice and vanilla, and cook 1 minute longer until the syrup thickens slightly.
3. If the apples release a lot of liquid, remove them and continue simmering the syrup until the bubbles look large and slow, then return apples and toss to coat. Set aside to cool completely.

Shape the Fritters

1. Once the dough has doubled, transfer to a floured surface. Dust the top and roll out into an 8 × 8-inch square, about 1/4 inch thick.
2. Spread the cooled apple mixture evenly on top. Sprinkle all of the binding mixture (flour + cinnamon) over the apples. Roll up tightly like a cinnamon roll and pinch the seam closed.
3. Using a bench scraper or knife, cut the dough diagonally into 1-inch strips, then again in the opposite direction to create a crosshatch pattern. Roughly chop a few more times so the apples are well dispersed.
4. Sprinkle flour over the dough and press it back into a log, flipping and flouring as needed so it sticks together (use about another ¼ cup flour if needed).
5. Divide into 4 equal pieces (140–150 g each). Shape each into a round disc about ½ inch thick. Place on parchment-lined trays, cover lightly with plastic wrap, and proof for 20 minutes.
   • Don’t over-proof — too long and the fritters can expand and fall apart during frying.
   • In the mean time, heat at least 2 inches of oil in a pot to 375 °F (190 °C) and make the glaze.

Make the Brown Butter Maple Glaze

1. In a bowl, whisk together powdered sugar, browned butter, maple syrup, vanilla, salt, and 1 tbsp milk or water. Add more liquid gradually until the glaze is thin and pourable — like honey for a sheer glaze, or thicker like molasses for a more opaque finish.

Fry the Fritters

1. Carefully lower each fritter into the oil parchment-side down. Once the parchment naturally releases, remove it with tongs or chopsticks. Fry for about 2 minutes per side, maintaining 360–375 °F (182–190 °C), until deeply golden brown.
2. Use a slotted spoon to transfer to a wire rack. Skim out any loose apple bits (snack on them if you want!).

Glaze the Fritters

1. For a thin, glassy glaze: dip or drizzle while fritters are still warm (softer and moister).
2. For a thicker glaze: let fritters cool completely first (crisper texture that lasts longer).
3. Let the glaze set for a few minutes, then serve and enjoy warm.

Notes

• *I use Canadian all purpose flour which is 13.3% protein which may be the equivalent to bread flour in your country.
• If you don’t have apple pie spice, add 1 tsp of cinnamon and 1/4 tsp nutmeg.

• Prep Time: 10 minutes
• Rest time: 80
• Cook Time: 25 minutes
• Category: Dessert
• Method: Frying
• Cuisine: American

Nutrition

• Serving Size: 1 apple fritter
• Calories: 800
• Sugar: 50 g
• Sodium: 400 mg
• Fat: 35 g
• Saturated Fat: 21 g
• Unsaturated Fat: 14 g
• Trans Fat: 0
• Carbohydrates: 105 g
• Fiber: 3 g
• Protein: 8 g
• Cholesterol: 110 mg