Name: Quince and apple fritters
Prep time: 45 min
Cook time: 100 min
Total time: 145 min
Yield: 32
Ingredients: 7 gm dried yeast (1 sachet); 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 pure icing sugar, sieved (11/4 cups); 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

Quince and apple fritters

These fritters are the very definition of comfort eating and a great treat to share with friends over a cup of tea. They’re best eaten the day they’re made.

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Serves 32

Prep

45M

Cook

1H 40M

Total

2H 25M

Ingredients

7 gm dried yeast (1 sachet)

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 pure icing sugar, sieved (11/4 cups)

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

Method

Main

1.Stir yeast and warm milk in a bowl until yeast dissolves and stand until foamy (5-7 minutes).

2.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).

3.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.

4.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).

5.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.

6.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.