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Apple "Fritters" Rolls

Source of Recipe

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Apple "Fritters" Rolls

Cooking Light - December 2002
4 reviews rate this recipe 4 of 5 stars.
2 dozen (serving size: 1 roll)

Apple-filled balls of dough are placed in muffin pans, then baked and drizzled with a glaze to replicate classic apple fritters. Braeburn or pink lady apples are a good substitute for the tangier Granny Smiths. The apple juice in the glaze gives these a double dose of apple flavor.

Ingredients:
Filling:
1 tablespoon butter
3 cups diced peeled Granny Smith apple (about 1 pound)
1/2 cup apple juice
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Dough:
2 packages dry yeast (about 4 1/2 teaspoons)
1 cup warm 1% low-fat milk (100° to 110°)
5 cups all-purpose flour, divided
2/3 cup granulated sugar
3 tablespoons butter, melted
1 teaspoon salt
2 large eggs
Cooking spray

Glaze:
1-1/2 cups powdered sugar
4 teaspoons butter, melted
1 tablespoon apple juice
1/8 teaspoon ground cinnamon

Preparation:
To prepare filling, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apple; sauté 3 minutes. Add 1/2 cup apple juice, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon. Reduce heat to medium-low; simmer 3 minutes or until liquid is almost absorbed. Remove from heat; cool.

To prepare dough, dissolve yeast in warm milk in a large bowl. Let stand 5 minutes or until foamy. Lightly spoon flour into dry measuring cups; level with a knife. Add 3 1/2 cups flour, 2/3 cup granulated sugar, 3 tablespoons melted butter, salt, and eggs to yeast mixture, stirring until smooth. Add 1 cup flour; stir until a soft dough forms.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 hours or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down. Cover and let rest 5 minutes. Divide dough into 24 equal portions. Working with 1 portion at a time (cover remaining dough to keep from drying), roll each portion into a 3-inch circle on a lightly floured surface.

Spoon about 2 teaspoons filling into center of dough; gather dough over filling to form a ball, pinching seam to seal. Place, seam side down, in a muffin cup coated with cooking spray. Repeat procedure with remaining dough portions and filling. Cover and let rise 40 minutes or until doubled in size.

Preheat oven to 400°.

Uncover dough; bake at 400° for 20 minutes or until lightly browned. Remove from pan; cool on a wire rack.

To prepare glaze, combine powdered sugar and remaining ingredients; drizzle over rolls.

1 roll equals: Calories 191 (Calories from fat 16 %); Fat 3.4 g (Satfat 1.8 g, Monofat 1 g, Polyfat 0.3 g); Protein 3.9 g; Carbohydrate 36.4 g; Fiber 1.3 g; Cholesterol 25 mg; Sodium 136 mg