Maple glazed apple fritters

Apple fritters appear to be a big deal in San Francisco and are a staple on the menus of most doughnut shops in the city. Bob’s Donuts seems to hold the mantle for the best but if you can’t get there you can try making these ones at home. To make the fritters, place the flour, caster sugar and yeast in a large mixing bowl and make a well in the centre. Add the milk, eggs and butter to the bowl, together with 100ml of water and, using your hands or a wooden spoon, combine the ingredients until you have a dough.

Turn the dough out onto a floured work surface and knead for eight to 10 minutes, until it’s smooth and elastic. Form the dough into a smooth ball and place it back in the bowl. Cover with cling film and leave in a warm, dark place to rise for 50 minutes, until the dough has doubled in size.

While the dough is rising, make the apple filling. Place a pan over a medium heat and add the butter, apples, cinnamon, caster sugar and lemon juice. Cook for four to five minutes, or until the apples become tender.

When the dough has risen, punch it down and roll it into a rectangular shape. Spread the apple filling over the dough and then roll it into a sausage shape. Divide into 26 equal pieces and shape into balls. Transfer them to a baking tray dusted with a little flour, cover with a damp cloth and leave to rise again for 30 minutes.

In a small bowl, whisk together the icing sugar and maple syrup until combined.

Fill a medium-sized pan with sunflower oil and heat to about 180 degrees Celsius. Use a spatula to drop the fritters into the oil, a few at a time, and fry on each side until golden brown. Remove to a paper towel-lined plate and continue frying until all the fritters are done. When you’re ready to serve them, dip one side of each fritter into the glaze and invert onto a cooling rack set over a tray to catch any drips.