This amazing recipe was adapted from blondieandbrownies.wordpress.com. I actually had some frozen yeast dough in the freezer that I thawed out and followed her lead from there on. Very easy instructions and it turned out to be not only a scrumptious bite, but a beautiful one too, each ....and....every....bite was bee-yoo-tee-full! Better than an apple fritter if you ask me!
6 apples, peeled, cored, and diced (I used Granny Smith)
1 Tablespoon lemon juice
1 cup light brown sugar, packed
2 Tablespoons sugar
1 teaspoon vanilla
2 Tablespoons, unsalted butter
2 teaspoons cinnamon
2 Tablespoons cornstarch
1/4 teaspoon coarse salt
Place all of the ingredients in a large saucepan, and cook until the apples have cooked down a bit and the sauce has thickened. Set aside to cool.
1 package active dry yeast
¼ cup warm water
1 8-ounce carton dairy sour cream
3 Tablespoons granulated sugar
2 Tablespoons shortening
1 teaspoon salt
1/8 teaspoon baking soda
3 – 3 ¼ cups all-purpose flour
In a medium-size bowl, dissolve the yeast in warm water. In a small saucepan whisk the sour cream, sugar, shortening, and salt. Heat until warmed through (the shortening should be melted) and whisk in the baking soda.
Add the sour cream mix and the egg to the yeast mixture and stir well. Add the flour – the dough will be soft. Knead the dough gently on a lightly floured surface until smooth; cover the dough with a bowl turned upside down for 5 minutes.
To assemble: roll out the dough into a large rectangle and spread cooled filling evenly on top. Cut into slices to fit your pan (a pizza cutter makes this a breeze) - and stack three or four on top of one another (using a sturdy spatula). I was able to get 16 slices out of my dough.
Spray a loaf pan (I used this one) with non-stick spray. Have another person hold the loaf pan at an angle so you can layer the loaf without all of it sliding to the bottom of your pan. Place one stack at a time in the pan.
Place the loaf in the oven at 350 degrees for about 1 hour and 15 minutes, or until nicely golden and cooked through in the middle. I’ve found that I can touch the dough in the center of the loaf (carefully – it’s hot!) and if it’s still squishy it isn’t cooked through.
Take out of the oven to cool for about 20 minutes. Move onto a serving dish and top with glaze.
1 1/2 cups powdered sugar
1/4 cup half and half
1 teaspoon vanilla
In a small bowl, whisk together the powdered sugar and the half and half (adding more as necessary to make it pourable). Add the vanilla. Drizzle over the fritter.