- 1 ⅔ cups Flour
- 1 ½ tsp Active Dry Yeast
- 2 tbsp Granulated White Sugar
- ¼ cup Milk warmed
- 2 Eggs beaten
- 1 tsp Fleur de Sel
- 2 Apples chopped
- 1 tbsp Eureka Lemon Olive Oil
- 1 tsp Cinnamon Pear Dark Balsamic
- 1 tsp Ground Cinnamon
- 2 tbsp Granulated sugar
- 1 cup Icing sugar
- 2 tbsp Apple cider
- Using a stand mixer with a dough hook, add all dry ingredients, then add olive oil, milk and eggs on low speed. Mix until dough forms a loose ball. Move dough to an oiled bowl and cover with a clean dish towel. Let dough rest in a warm area until doubled in size.
- In a non-stick pan, add olive oil and warm over medium heat, add apples, sugar and spices. Saute for 6-7 minutes, stirring to dissolve sugar, then stir in balsamic and cook another 4-5 minutes. Set aside to cool.
- Roll risen dough on a lightly floured surface into a long rectangle ½" thick. Spread ½ apple mixture over half of the dough, then fold dough over top, pressing down gently. Sprinkle remaining apples over half of dough, then fold half of dough over top again, pressing together again gently. With a bench scraper or sharp knife, cut dough into vertical rows about 11/2" wide, then do the same in the opposite horizontal direction. Press together 3-4 squares of fritter balls together and lay on a baking tray lined with parchment paper. Repeat with remaining dough and let rise for 30 minutes.
- Add enough EVOO to come up 3" up the side of a heavy pot. Heat over medium heat until temp reaches 350*F - try to maintain this heat. Begin adding fritters to the oil, frying until golden to dark brown, flipping over halfway through cooking - about 4 minutes total for both sides. Remove from oil and let drain on paper towels.
- Stir together glaze ingredients and brush on fritters with a pastry brush or drizzle over top with a spoon. Serve immediately but can also be reheated in an oven the next day.