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Quince and apple fritters

You'll need

7 gm (1 sachet) dried yeast 200 ml warm milk 90 gm caster sugar 2 eggs 60 gm butter at room temperature, chopped 530 gm plain flour, plus extra for dusting ½ tsp vanilla extract Vegetable oil, for deep-frying 220 gm (11/4 cups) pure icing sugar, sieved 3 tbsp lemon juice   Quince and apple filling 350 ml apple cider 200 gm caster sugar 1 cinnamon quill Juice and thinly peeled rind of ½ lemon 2 quince (about 370gm), peeled, cored and cut into 2cm dice 30 gm butter, chopped, plus extra for buttering bowl 3 Granny Smith apples (about 400gm), peeled, cored and diced 2 tbsp brown sugar


  • 01
  • Stir yeast and warm milk in a bowl until yeast dissolves and stand until foamy (5-7 minutes).
  • 02
  • Place sugar, eggs, butter, half the flour, vanilla, yeast mixture and 1 tsp fine sea salt in an electric mixer fitted with a dough hook and knead on low speed to combine, then add remaining flour and knead until a sticky dough forms (4-5 minutes; dough will be quite wet). Turn out onto a lightly floured surface, dust top with a little extra flour, form into a ball, transfer to a lightly buttered bowl, cover with plastic wrap and set aside in a warm place until doubled in size (1-1½ hours).
  • 03
  • Meanwhile, for apple and quince filling, combine cider, sugar, cinnamon, lemon juice and rind and 250ml water in a saucepan, add quince, reduce heat to low and simmer until quince is tender (50-55 minutes). Strain and cool. Heat butter in a frying pan, add apple and brown sugar, and cook, stirring, until caramelised (12-15 minutes). Add quince, toss to combine and cool.
  • 04
  • Roll out dough on a floured surface to 24cm x 40cm. Scatter with half the filling, fold in thirds to enclose, turn so shortest side faces you and roll again to about a 24cm x 40cm rectangle. Scatter with remaining filling, fold in thirds again and roll to a 24cm x 40cm rectangle. Cut into 4cm squares, gather corners and pinch to enclose (if a little filling comes out just press back into dough).
  • 05
  • Heat oil to 170C in a large saucepan. Deep-fry fritters in batches (be careful, hot oil will spit), turning once, until golden and cooked through (3-4 minutes). Drain on paper towels and repeat with remaining fritters.
  • 06
  • Combine icing sugar and lemon juice in a bowl, then dip fritters in icing, shake off excess, set aside until set (12-15 minutes), then serve.

At A Glance

  • Serves 32 people
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At A Glance

  • Serves 32 people

Drink Suggestion

Medium-sweet French cider.

Featured in

Sep 2016

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