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Martha Bakes: Homemade Doughnuts Episode

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.

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Attention all doughnut lovers – this show is for you! Martha shares her invaluable techniques while preparing a variety of homemade doughnuts. From raspberry filled doughnuts and crisp apple fritters to the famous yeasted, sugarcoated doughnut from New Orleans known as a beignet. Homemade treats your family will adore!

This Week’s Recipe

Apple Fritters

Apple Fritters recipe

This apple fritters recipe appears in the Homemade Doughnuts episode of Martha Bakes.

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Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon coarse salt
  • 3/4 cup whole milk
  • 2 large eggs, room temperature
  • 2 tablespoons melted unsalted butter
  • 1/2 teaspoon pure vanilla extract
  • 2 sweet apples, such as Rome, McIntosh, or Gala, peeled, cored, and cut into 1/4-inch pieces (about 3 cups)
  • Safflower oil, for frying
  • Confectioners' sugar, for dusting

Directions

  1. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, butter, and vanilla. Gently fold milk mixture into flour mixture until just combined. Fold in apples.
  2. Meanwhile, heat 2 inches of oil in a medium heavy-bottomed pot over medium-high heat until a thermometer registers 350 degrees. Set a wire rack in a rimmed baking sheet.
  3. Working in batches, drop heaping tablespoons of dough into oil. (A small ice cream scoop works especially well for creating uniform-size fritters.) Cook, turning once, until puffed and golden, 3 to 4 minutes. Transfer to rack with a slotted spoon. Let cool slightly, dust with confectioners' sugar, and serve.

Cook Time: 30 Minutes

Total Time: 45 Minutes

Yield: 3 dozen

 

Additional Recipes

Additional recipes and video clips from the episode are available on MarthaStewart.com: