Quince and apple fritters

AT A GLANCE

  • Serves 32 people

  • 7 gm (1 sachet) dried yeast
  • 200 ml warm milk
  • 90 gm caster sugar
  • 2 eggs
  • 60 gm butter at room temperature, chopped
  • 530 gm plain flour, plus extra for dusting
  • ½ tsp vanilla extract
  • Vegetable oil, for deep-frying
  • 220 gm (11/4 cups) pure icing sugar, sieved
  • 3 tbsp lemon juice
  •  
  • Quince and apple filling
  • 350 ml apple cider
  • 200 gm caster sugar
  • 1 cinnamon quill
  • Juice and thinly peeled rind of ½ lemon
  • 2 quince (about 370gm), peeled, cored and cut into 2cm dice
  • 30 gm butter, chopped, plus extra for buttering bowl
  • 3 Granny Smith apples (about 400gm), peeled, cored and diced
  • 2 tbsp brown sugar
01   Stir yeast and warm milk in a bowl until yeast dissolves and stand until foamy (5-7 minutes).
02   Place sugar, eggs, butter, half the flour, vanilla, yeast mixture and 1 tsp fine sea salt in an electric mixer fitted with a dough hook and knead on low speed to combine, then add remaining flour and knead until a sticky dough forms (4-5 minutes; dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
03   Meanwhile, for apple and quince filling, combine cider, sugar, cinnamon, lemon juice and rind and 250ml water in a saucepan, add quince, reduce heat to low and simmer until quince is tender (50-55 minutes). Strain and cool. Heat butter in a frying pan, add apple and brown sugar, and cook, stirring, until caramelised (12-15 minutes). Add quince, toss to combine and cool.
04   Roll out dough on a floured surface to 24cm x 40cm. Scatter with half the filling, fold in thirds to enclose, turn so shortest side faces you and roll again to about a 24cm x 40cm rectangle. Scatter with remaining filling, fold in thirds again and roll to a 24cm x 40cm rectangle. Cut into 4cm squares, gather corners and pinch to enclose (if a little filling comes out just press back into dough).
05   Heat oil to 170C in a large saucepan. Deep-fry fritters in batches (be careful, hot oil will spit), turning once, until golden and cooked through (3-4 minutes). Drain on paper towels and repeat with remaining fritters.
06   Combine icing sugar and lemon juice in a bowl, then dip fritters in icing, shake off excess, set aside until set (12-15 minutes), then serve.

Topics:

DESSERT, QUINCE, QUINCE, APPLES, BROWN SUGAR, APPLE, VANILLA, FEATURE, FRITTERS

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

MEDIUM-SWEET FRENCH CIDER. , suggested by MAX ALLEN

FEATURED IN

Sep 2016

Sep 2016

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