1 hr 35 min
(includes cooling time)
1 hr 15 min
20 fritters


Sweet Spiced Yeast Dough:
  • 1/2 cup warm water
  • 1 1/2 tablespoon active dry or instant yeast
  • 1/4 cup plus 2 teaspoons sugar 
  • 1 1/2 cups bread flour 
  • 2 tablespoons shortening or lard 
  • 1 large egg 
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon kosher salt 
  • 1/4 teaspoon baking powder 
  • 1/4 teaspoon ground cinnamon 
  • 1/4 teaspoon ground mace 
  • 1/4 teaspoon ground nutmeg 
Apple Filling:
  • 2 green apples, diced into small cubes (about 2 1/2 cups)
  • 1/4 cup sugar 
  • 1 tablespoon ground cinnamon 
  • 1 tablespoon bread flour 
  • 1 tablespoon grated fresh ginger 
  • 1/2 teaspoon dried ground ginger 
  • 1/2 teaspoon ground nutmeg 
  • 2 teaspoons fresh lemon juice
  • Canola oil, for frying
  • 1/2 cup sugar 
  • 3 tablespoons ground cinnamon 
  • 1/4 cup bread flour, for dusting
  • 1/3 cup speculoos cookie spread 


Special equipment: an electric mixer fitted with a paddle and dough hook attachment, a deep fryer or Dutch oven, a 3-inch cookie cutter, 20 lollipop sticks and a pastry bag

For the sweet spiced yeast dough: Combine the water, yeast and 2 teaspoons of the sugar in a small bowl and set aside until foamy. Add the activated yeast mixture and 1/4 cup of the flour in an electric mixer fitted with a paddle attachment. Mix on low speed for about 1 minute. Switch to the dough hook attachment and add in another 1/4 cup of flour. Once incorporated, add the shortening in small amounts followed by the egg, vanilla and the remaining 1/4 cup sugar. Continue mixing the dough on low and add in the salt, baking powder, cinnamon, mace, nutmeg and the remaining 1 cup flour. Mix the dough on low speed for about 2 minutes, then on the second-lowest speed for 4 minutes.

For the apple filling: Combine the apples, sugar, cinnamon, bread flour, dried ginger, fresh ginger and nutmeg in a medium saucepan. Cook over medium heat until the apples appear somewhat translucent, about 5 minutes. Remove from the heat and add in the lemon juice, then refrigerate until cold.

Heat the oil in a deep fryer or Dutch oven to 365 degrees F.

Combine the sugar and cinnamon in a medium bowl. Roll the dough out to a 1/8-inch thickness. Use a 3-inch cookie cutter to cut 20 circles out of the dough. Dollop a tablespoon of the apple filling in the center of each. Cup the circle to enclose the filling and pinch off excess dough. The result should be a small ball of dough with the filling sealed inside. Fry the fritters in the hot oil in 4 batches until golden brown, about 3 minutes, then remove from the oil and toss in the cinnamon and sugar mixture. Warm up the speculoos in a small saucepan and transfer to a pastry bag. Place each fritter on a lollipop stick and drizzle the warm speculoos over the top.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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