CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668c0a91   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dunkin' Donuts Apple Fritters   
    Categories: Breads, Snacks, Fruits, Snacks   
         Yield: 1 Sugar rush   
       
         2 qt Oil; for frying   
      
   MMMMM---------------------------DOUGH--------------------------------   
     2 1/4 ts (1 pkt) active dry yeast   
       2/3 c  Whole milk;warm to the touch   
     3 1/4 c  + 2 tb all-purpose flour;   
              - divided   
         4    Egg yolks   
       1/2 c  Granulated sugar   
       1/2 c  Apple cider   
       1/4 c  Unsalted butter; melted   
         1 tb Vanilla extract   
         1 ts Kosher salt   
       1/2 ts Ground cinnamon   
      
   MMMMM---------------------------APPLES--------------------------------   
       1/4 c  Unsalted butter   
         1    Vanilla bean   
         7    Granny Smith apples; peeled,   
              - cored, chopped   
       1/4 c  Granulated sugar   
       1/2 ts Ground cinnamon   
         1 c  Apple cider   
       1/4 c  Apple cider vinegar   
      
   MMMMM---------------------------GLAZE--------------------------------   
       1/2 c  + 2 tb powdered sugar   
       1/4 c  Heavy cream   
       1/2 ts Vanilla extract   
       1/2 ts Kosher salt   
       
     MAKE THE DOUGH: Place the yeast in a mixing bowl. Pour the milk over   
     the yeast a let sit for 5 minutes. Add 2 cups of the flour to the   
     yeast and milk mixture, but do not stir. Cover the bowl with plastic   
     wrap and set aside in a warm place until the surface of the flour   
     cracks, about 30 to 40 minutes.   
        
     In a medium bowl, whisk together the egg yolks and sugar. Add the   
     apple cider, melted butter, vanilla, cinnamon, salt, 1 1/4 cups of   
     the flour and whisk until combined, then add to the yeast mixture.   
     Using an electric mixer, beat the dough on low speed for 30 seconds,   
     then increase the speed to medium and beat for 1 minute. Add the   
     remaining 2 tablespoons of flour and mix on low speed for 30 seconds,   
     then increase to medium for another 30 seconds. The dough will be   
     VERY soft and sticky. Transfer the dough to an oiled bowl, cover the   
     bowl with plastic wrap, and set in a warm place until the dough has   
     doubled in size, about 1 1/2 hours.   
        
     MAKE THE APPLES: Melt the butter in a 12" skillet over medium heat.   
     Slice the vanilla bean in half lengthwise and scrape the seeds into   
     the pan with the melted butter and drop the vanilla bean pod in as   
     well. Heat the butter until it is bubbling, then add the chopped   
     apples, tossing to coat them with butter. Add the sugar and cinnamon   
     and cook for 5 minutes, stirring occasionally. Add the apple cider   
     and vinegar, increase the heat to medium high, and cook until all of   
     the liquid has evaporated, stirring occasionally, about 10 to 15   
     minutes. Remove the vanilla bean and transfer the apples to a baking   
     sheet to cool.   
        
     * I have found that canned Apple Pie Filling lets you skip this step   
     and is actually closer to what you buy down the Dunkies anyway. - UDD   
        
     ASSEMBLE THE DONUTS: Scrape the dough out onto a well-floured surface   
     and pat into a rectangle 2" thick, flouring the surface as necessary.   
     Spread half of the apples over the dough, leaving space around the   
     edges. Fold the dough into thirds (like a letter) by folding the   
     bottom up and then the top down. Use your hands to again pat the   
     dough into another rectangle about 2" thick. Spread the remaining   
     apples on top and fold into thirds again. Gather the dough together   
     in a rough ball and return it to the oiled bowl. Cover & allow to   
     rise until doubled in size, about 30 minutes.   
        
     Meanwhile, in a large Dutch oven, heat the oil over medium heat to   
     375ºF/190ºC. Scrape the dough out again onto a well-floured surface   
     and gently pat it out to 1/2" thick, flouring the surface and the   
     dough as necessary. Using a pizza cutter, bench scraper or sharp   
     knife, slice the dough into 1" pieces in a checkerboard pattern.   
     Shape 4 oz portions of the dough into round mounds and allow to rest   
     for 10 minutes.   
        
     MAKE THE GLAZE: While the dough is resting, mix together the glaze.   
     Whisk together the powdered sugar, heavy cream, vanilla & salt in a   
     medium bowl set over a small saucepan of simmering water over low   
     heat. Heat and whisk occasionally until the mixture is warm to the   
     touch. Remove from the heat and keep warm.   
        
     FRY THE FRITTERS: Very carefully drop each mound of dough into the   
     hot oil only adding as many as will comfortably fit in the pot so   
     they are not crowded. Fry until the underside is golden brown, about   
     3 minutes, then using a spatula or spider skimmer, carefully turn   
     them over and continue to cook until the other side is golden brown   
     as well, another 4 to 5 mins. Remove the doughnuts to a paper   
     towel-lined pan or a cooling rack. Repeat with the remaining   
     doughnuts, allowing the oil to come back up to temp between batches.   
     After removing each batch of doughnuts, allow them to sit for about 5   
     minutes, then brush with the glaze. Serve warm or at room temp   
        
     Recipe from: http://dunkindonutsathome.blogspot.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... "Where's the BEEF?" -- Clara Peller, 1984   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 105/81 106/201 128/187 129/305 153/7715 218/700   
   SEEN-BY: 226/30 227/114 229/110 114 206 300 317 400 426 428 470 664   
   SEEN-BY: 229/700 266/512 282/1038 291/111 320/219 322/757 342/200   
   SEEN-BY: 396/45 460/58 633/280 712/848 902/26 5075/35   
   PATH: 18/200 229/426