A little late in the fall calendar to make these apple fritters but the recipe is so simple and easy that it doesn’t have to be for a special occasion. Nevermind holidays or Sunday brunch, this is such a quick and straightforward recipe that it’s easy to whip up for a weekday breakfast surprise. The end result is an old fashioned apple sweet treat that is a cross between a donut and a slice of warm pie. It feels indulgent, and the glaze gives it a sweet finish, but the air fryer saves a lot of the fat. And it’s all done in less than twenty minutes. Faster than you can run out and buy a box of pastries.
I am a big sucker for any baked good or bread that can pull double duty as both a breakfast or dessert item. This easy no knead cinnamon swirl raisin bread definitely qualifies. Baked as a sandwich loaf, it slices up easily for morning toast or offers just enough sweetness to work as a treat with afternoon coffee or tea. This bread is in regular rotation at our house as both the kids and the wife love slathering it with butter or peanut butter in the morning.
My kids love fresh bread. Specifically, the love eating the warm, soft middle and then handing me the harder, darker crust. This systems actually works pretty well for us as I think the crust is where the flavor is at. But what if I could get the simplicity of a no knead loaf with a softer crust that still had some appealing flavor but would meet with my kid’s approval? Challenge accepted.
Much of bread baking involves science but not everything. There is still a little room for art. And for mistakes. I was rather dubious about this bread recipe. I used a scale. I followed the recipe. It wasn’t exactly matching up with any of the accompanying pictures. It had few bubbles. It appeared dry. It felt off. I kept going. What other choice did I have? I hate wasting food, even sketchy dough. What happened?
Yeast is responsible for bread, wine, and beer. Do you need to know more?
Yeast is a single-cell microgranism in the fungi family. Its scientific name is Saccharomyces Cerevisiae which means “sugar-eating fungus.” It is tiny (It takes twenty billion yeast cells to weigh one gram) but very strong. Yeast serves as a leavening agent which causes the bread to rise and expand by converting the ferment-able sugars present in the dough into carbon dioxide and ethanol.
If you’ve ever baked anything, chances are that you’ve used the muffin method at least once in your life. The muffin method is used in more than 50% of baked goods recipes. As the name implies, it’s great for making muffins but it’s also used for any dense treats like quick breads and pancakes which use a lot of liquid and not much fat.
You pretty much had me at apple but add cider and donut? There was never any doubt I was going to make this recipe. Looking at the tantalizing accompanying photo, I could practically taste the dying leaves, flannel, and wood smoke. I’d likely make a few changes if I make it again but it more than lived up to the hype. Despite the sugar topping, it was not overly sweet and can be eaten throughout the day. As if I needed the excuse!