Go to the Recipe: Apple Fritters
Any chance you would be willing to look into making a version of this that is gluten free? Proper gluten free fritters and doughnuts are basically the holy grail for a friend of mine and it is very hard to find good ones out at shops. You guys have been amazing at making so many other recipes that work for people with dietary restrictions. Thanks!
Step 3 - Spray a large bowl with nonstick cooking spray and transfer dough to bowl.
Step 4 - Cover stand mixer bowl and proof dough at warm room temperature...
Which one is correct?
Are you sure you add 30 grams of diastic malt powder. I bought it. Added it, and this is no longer a high-hydration dough. It is also far darker than yours. I am at this stage and don't really feel like I should push through with the glaze and frying for sub-par product.
Looking online, it shows that .5 - 1 % is usually the amount for the total flour weight. This calls for nearly 10 times that. Was it supposed to be 3 grams?
Keith, did you go ahead with frying? How did they turn out? I thought the same thing that this seemed like a lot of DMP.
Nope. The dough was nowhere near pliable enough to warrant setting up a frying station and carrying on with no response from chefsteps. I have never owned DMP, and made the italian sandwich rolls today--which I have many times before--and noticed it called for a scant amount. This recipe has to be wrong.
Sorry for the confusion Scott, we'll update the recipe language. It should be large bowl. You can 100% proof the dough inside the stand mixer bowl though. Just remove the dough from the mixer bowl, spray it, then return the dough to it.
Keith I'm very sorry this didn't work for you. Super frustrating after all the work you put into making it and having it not work out in the end. We'll be sure to look into this today. Can I ask though what brand of DMP were you using? I have been using 30 g of DMP from Modernist Pantry and want to find out whats happening here so this doesn't happen again.
Has the accuracy of 30g of diastic malt powder been confirmed? Didn't want to invest the time and materials without knowing for sure. Thank you.
Has the accuracy of the 30 grams of diastic malt powder been confirmed.? There was a previous question if this amount was correct. Thanks
Hello Mark, I've made these again with the amount provided above using Modernist Pantrys Diastatic malt powder and had the same results to when I made them during development and shooting. But haven't figured out what happened to Keith's yet. My thought at the moment is there might be different levels of amylase enzymes active across brands of diastatic malt powder. I would stick with 1% DMP to the weight of the flour.
