Apple Fritter Cakes
Eileen Goltz |
Pareve or Dairy
- 1 envelope active dry yeast
- ¼ cup warm water (100 to 110°F)
- ¾ cup milk or non dairy substitute, scalded
- ¼ cup margarine
- ¼ cup sugar
- ½ teaspoon salt
- 3½ cup flour
- 1½ teaspoon cinnamon
- 1 egg
- 2 cups peeled, chopped apples
- 1 cup powdered sugar
- 2 Tablespoon hot water
- 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 1-1/2 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°F.
- 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.