[Mordecai] What are those?
[Donut Shop Worker] Uh no,
those apple fritters were double-glazed by mistake.
[Mordecai] Double-glazed...
[Rigby] Double-glazed...
[Mordecai] We'll take 'em.
[Worker] Actually, I gotta throw them out, bruh,
'cos they're not safe for human consumption.
[Rigby] We'll give you ten bucks.
[Worker] Uh, you want those for here or to go?
Hey, what's up guys?
Welcome back to Binging with Babish,
where this week I've just hit 5 million subscribers.
This is not the 5 million subscriber special
(that's coming soon),
but tradition dictates I make something
from Regular Show.
And that clip always gets me in the mood for apple — oh geez!
So, most of the recipes I found on the internet
are [for] a quick baking soda-based fritter,
but since our heroes purchased their donuts
from a donut shop,
I wanted to make a real deal,
yeasted apple fritter.
So we're gonna start by combining 1¾ cups of milk,
heated to 110°F
with 2¼ teaspoons active dry yeast,
¼ cup sugar,
and 2 tablespoons of honey
in the bowl of a stand mixer.
Give it a little tiny whisking
and let it sit for 10 minutes
after which it should have gotten nice and foamy.
To this, we're gonna add 3 eggs, lightly beaten
as well as our all-purpose flour,
22⅓ ounces, to be precise.
You might notice that I only measured the flour
by weight, rather than volume,
and that's because it's the only ingredient
that can vary wildly when measured by volume.
Unlike, say, unsalted room-temperature butter
which we're gonna cut 1½ sticks into
before affixing dough hooks
and administering a beat-down on our dough.
We're gonna start nice and slow
to make sure the flour doesn't fly everywhere
and then we're gonna mix on medium-high speed
for 6 minutes,
scraping down the sides of the bowl
once halfway through
until we're met with an ultra-soft,
ultra-sticky dough.
At this point, you might be saying:
"Oh my god, I need to add flour,"
but why don't you just trust me
for once in your life?!
Scrape down the sides of the bowl one last time,
cover with plastic wrap
then let rise at room temperature for 1 hour.
Just enough time to negotiate our apple filling
for which we're gonna need
4 large Granny Smith apples.
Now, there's a number of ways
to peel an apple
but only one tests your cooking prowess,
your finger tenderness,
your empathy
and your inner strength.
And that's to try and peel it
all in one single spiral.
Can I peel this apple
in one uninterrupted ribbon?
Of course I can;
I'm like a warrior poet with a vegetable peeler.
I might not be able to, say, throw or catch a football
(or an apple, for that matter)
but when it comes to peeling,
I am your champion.
Anyway, no matter how you peel an apple
we want to then core it
and cut it into half-inch bite-sized chunks.
We're then gonna toss these in a medium bowl
with the juice of one lemon,
which is not only gonna flavor
but prevent the apples from browning
as we make our way over to the stove top.
Into a large non-stick pan goes
½ stick of unsalted butter
which we're not only going to melt
over medium heat,
we're going to lightly brown it.
Once you see the milk fat separate
and start to change color
add the apples, give them a toss,
before adding a whole bunch of brown sugar,
maybe like ½ cup's worth,
along with some spices:
¼ teaspoon of cloves,
½ teaspoon of ground ginger,
a teaspoon of cinnamon,
and ¼ teaspoon of allspice.
Simmer, tossing ocassionally,
for about 4 to 5 minutes
until it's nice and thick and gooey
and complete,
and the apples are just about cooked through.
We don't want our filling to be too liquidous, however,
so we're gonna thicken
with a teaspoon of corn starch whisked together
with ¼ cup of warm water.
Cook for an additional minute until super thick
and then set aside to cool completely.
Because as you can see,
it's been an hour
and our dough has nearly doubled in size.
But it's still super duper sticky
so I'm gonna coat our worktop
with what I would call
an uncomfortable amount of flour.
Scrape every little last bit of dough
out of the bowl
and then we're going to
convince it to form a rectangle by...
...stretching into a rectangle,
on top of which we're going to dump our freshly cooled apples.
As you can see, I put mine on a rimmed baking sheet
just to get them to cool a little bit faster.
And then we're gonna spread them out across the dough
and fold the dough over on itself like a pamphlet,
effectively laminating the apples and their accompanying sauce into the dough.
We're just gonna coax that back together into a ball,
make sure that the apples are evenly dispersed,
place back in the bowl, cover,
and let rise again for one hour at room temperature
until re-doubled in size.
Then out onto a—again—
generously-floured worktop
we are dumping this messy, doughy,
apple-y kinda thing.
A bunch of apples are gonna spill out;
don't worry—this is a natural part
of the fritter-making process.
Just liberally flour the top of the dough
and then we're going to roll it out
to about a one-inch thickness
and then bust out your favorite biscuit cutter
with which we shall cut rounds out of the dough.
Just keep cutting 'til you can't cut no more
and then we're gonna pull away the scraps
from outside the rounds.
Place the cut-out fritters onto
a well-floured baking sheet
and then we're gonna re-roll the scraps back out
and this is such a soft dough that
it's not gonna make tough donuts once you re-roll it.
Once everybody's all cut out,
we're headed over to the stove top
where we've got 1½ quart of vegetable oil
heated to 375°F
into which we're going to drop our donuts.
They're also a little thick so I'm patting them
and stretching them out a little bit
before dropping them in the oil
because they're gonna puff up significantly
after about 90 seconds of cooking.
We're gonna flip them once,
let them cook for another 90 seconds
and then once they're golden brown
and crisp all over
we're gonna evacuate them onto a wire rack
in a rimmed baking sheet so they can drip dry.
Rinse and repeat with the remaining fritters
until everybody's cooked
and then finally it's time to talk about
the star of the show: the glaze.
All's you need to make donut glaze
is a whole lot of powdered sugar
and just a little tiny bit of milk.
Tiny whisk with conviction
until it's nice and smooth and no lumps remain
and then we're ready to get dunking.
Pun intended.
As that nice Jamaican donut shop employee specified,
these were double-glazed apple fritters.
So I'm using a very thin glaze here
to ensure that we get a nice, smooth,
shiny coating on our donuts.
But Pops was able to see his reflection in these fritters
so they definitely need a double dunk.
Once the first coat has hardened,
we're gonna dunk them again.
resulting in perfect
donut shop-style apple fritters.
But I was curious to see if I could get
the same results with a thicker glaze.
So, with maybe, double the powdered sugar
and the same amount of milk
let's see if we can get similar results in one step.
And the result were more like
a convenience store honey bun
which you're not going to hear me complain about;
I love honey buns.
And while it doesn't have the mirror sheen
that we were looking for 
for the show-accurate recreation,
it makes a very handsome fritter.
And no matter how you glaze it,
these are some picture perfect apple fritters.
Light and fluffy on the inside,
golden-brown and crisp on the outside,
with plenty of pockets of warm spiced apples
dotted throughout its twisty interior.
It makes you wonder how anyone could ever
want something like a whole wheat donut—
—that is, until you eat like three of them
for your cooking show
and things start moving in slow-motion.
And with that I am off to the gym, after a quick nap.
Subtitles by Spotted Metal
