- 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
- 1Stir yeast and warm milk in a bowl until yeast dissolves and stand until foamy (5-7 minutes).
- 2Place 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).
- 3Meanwhile, 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.
- 4Roll 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).
- 5Heat 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.
- 6Combine 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.
Drink Suggestion: Medium-sweet French cider. Drink suggestion by Max Allen