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Apple Fritter Cakes (dairy or pareve)

Eileen Goltz | Pareve

Ingredients

1 envelope active dry yeast
1/4 cup warm water (100-110° f.)
3/4 cup milk or non dairy substitute, scalded
1/4 cup margarine
1/4 cup sugar
1/2 teaspoon salt
3 1/2 cup flour
1 1/2 teaspoon cinnamon
1 egg
2 cup peeled, chopped apples

Glaze:
1 cup powdered sugar
2 tablespoon hot water


Instructions

Sprinkle yeast over warm water and set aside for 5 minutes. Meanwhile, in the bowl of an electric mixer combine the hot milk, margarine, sugar and salt. Let stand until margarine melts. Beat in 1 cup flour. Add yeast mixture, cinnamon and egg, beating until combined. Beat in remaining flour to make a sticky dough. 

Turn dough onto a floured board and knead 5 to 10 minutes, until soft and elastic, adding additional flour if necessary. Place dough in a greased bowl and turn to grease top. Cover and let rise about 1∏ hours, until doubled in bulk; or cover and let rise overnight in the refrigerator. Bring dough to room temperature before continuing.

Punch down dough and divide the dough into thirds. Shape one-third of dough into a flat disc. Chop roughly with a sharp knife to make cuts across the dough. Place one-third of the apples on top and then knead the apples into the dough. When the apples are fully incorporated cut the disc into 6 pieces and place them on a greased cookie sheet. Repeat with remaining dough and apples. Cover and let rise at room temperature until doubled in bulk, about 1 hour. Preheat oven to 350.

Uncover and bake for about 15 minutes, or until golden. While still warm, drizzle with glaze made by stirring together powdered sugar and water. When cool, store in plastic bags.