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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
This apple fritters recipe appears in the Homemade Doughnuts episode of Martha Bakes.
- 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
- 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.
- 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.
- 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 and video clips from the episode are available on MarthaStewart.com: