Baked Apple Fritters

baked apple fritters

It appears as fall has finally arrived in northern California.

Thank you very much.

We have been enjoying gorgeous morning walks, the windows are open, and the air just smells crisp.

L O V E it!!

Fall weather calls for apple fritters.

Hands down my all time favorite treat in the fall.

These however, are a slightly modified, healthier version.

Just because sweaters hide the bulge doesn’t mean I want the bulge:)

On my next trip to Apple Hill I will be enjoying a  full fat fritter,  but until I can get up the hill, these will do nicely.

I won’t even have to feel bad for eating more than one.

Baked Apple Fritters:
2 1/4 tsp yeast
1 cup of warm milk
4 tbsp butter
2 2/3 – 3  cups flour
1/4 cup sugar
2 tbsp brown sugar
1 egg

warm the butter with the milk (it will not be melted completely)
sprinkle the yeast over the milk
let sit a few minutes
mix in the sugar
alternating – add in 1/2 the flour
mix until everything is combined and the dough pulls away from the sides of the bowl

the dough will be heavy and fairly sticky
cover and let rise until doubled (about 1 – 1 1/2 hours)

while the dough is rising prepare the filling:
2 apples peeled and diced
melt 2 tbsp butter
add in the apples
sprinkle 2 tbsp sugar and 1/2 – 1 tsp cinnamon
cook over med-low until the apples become soft

once risen, roll out the dough
cut into circles
place 1 tbsp filling in the center of each
fold dough over the filling – pinching seams together
place seam side down on lined baking sheet
cover and let rise for 30 – 40 minutes

Bake @400 for 20 minutes

once cool brush with melted butter
and sprinkle with sugar and cinnamon {you could also use glaze if you prefer}



  1. says

    These look SOOO Super Good!! I Love Apple Fritters but rarely eat them because they have so many calories! I bet these bakes ones cut more than 50% of the calories. And the fact that they are not drenched in sugar glaze! Pinned it!

  2. Dayna says

    I made these tonight and added caramel to them. Turned out pretty awesome! :) I also made a glaze for half of them and used butter, cinnamon and sugar on the others. Thanks for the recipe!

  3. says

    Mine are getting ready to go in the oven! Thank you so much for the recipe my husband will surely be surprised to have his favorite (now healthy) treat waiting for him.

  4. Miriam says

    They look so good… I just have a question. How big should the cut outs of dough be… And how thick should the dough be rolled out? Thanks :)

  5. Michelle says

    I am surprised this recipe does not include any salt.

    I am not a huge fan of salt and reduce or eliminate it when possible. But, I have found that when I forget to add salt to yeast breads there is a noticeably less flavour.

    Also why do you add the wet and dry ingredients alternately like you are mixing a cake? I am not familiar with any yeast bread recipes that use this method. The sweet and savory bread recipes I use all have you mix all your wet ingredients (plus yeast), then add the dry. What is the benefit to your method?


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