For those times when you just need some deep-fried sugar, I don't think these will disappoint.
1/2 cup almond milk, warmed
2 T brown sugar
1 T oil
2 t yeast
1/2 t salt
2 c flour
3 T firm silken tofu, mashed until smooth
1 t cinnamon, divided
1 c chopped apples
1 T sugar
oil for deep frying
1 c powdered sugar
1/4 t cinnamon
2 T + 2 t almond milk
- Combine warm milk, brown sugar, oil, and yeast in a mixing bowl or the bowl of a stand mixer, and let stand until the yeast is frothy, about 10 minutes.
- Add salt, flour, tofu, and 1/2 t cinnamon, and knead for about 8 minutes by hand or about 4 minutes with a mixer.
- Cover with plastic wrap or a damp towel, place somewhere warm, and let rise until doubled, about 45-60 minutes.
- Toss apples with sugar and 1/2 t cinnamon, then fold apples into dough.
- Heat a few inches of oil in a heavy pot to 375 degrees.
- Meanwhile, line some cooling racks with paper towels or paper grocery bags, and whisk together glaze ingredients in a bowl until there are no lumps.
- With oiled hands, break off golf-ball sized pieces of dough, and flatten them as much as possible between your palms (they will puff back up while cooking). In small batches, fry dough in hot oil for a few minutes, flipping midway through cooking, until fritters are brown and puffy.
- Drain and cool slightly on prepared racks, then dip the tops of the fritters into the glaze and let cool again for a minute or two while the glaze sets. These are best devoured while still warm, but will keep at least a day. (They didn't last any longer than that in my house.)