1-2tspcinnamondepending on how much you love cinnamon
1/4tspnutmeg
1/2tspvanilla
1tbspbuttermelted
1egg
1/3cupmilk plus more if needed
1-1/2cupschopped appleyour favorite kind for eating, peanut sized or smaller
oil for frying
Milk and powdered sugar glaze:
1cuppowdered sugar
1tbspmilk or more
Instructions
Mix all dry ingredients together, slowly add the wet ingredients minus the apple.
Carefully mix until well combined but not overly beat, gently fold in the apple pieces. The batter should be the consistency of a light cake mix.
Once the oil is ready (when a test drop of dough floats to the top of the oil, a drop of water sizzles, or a piece of white bread browns in 60 seconds)
Using a cookie scooper or soup spoon, place a 4-5 balls of dough into the oil.
Be careful not to overcrowd and watch carefully for the underside to turn golden brown, then gently flip over and continue frying until done.
About 35 seconds per side (golf ball sized) adjust cooking times based on size of fritters and temperature of your oil, ideally around 365°F.
Always a good idea to test one to ensure it comes out like your are expecting.
In a small bowl, dissolve yeast in 1/2 cup warm water and set aside. In a large bowl mix milk, 1/4 cup sugar, 1/3 cup butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
While dough is rising, prepare filling. Mix 1/2 cup melted butter, 2 tablespoons Red Ape cinnamon, 3/4 cup sugar and raisins.
When dough is doubled in size, punch down dough and roll out on a floured surface into a 15 by 9-inch rectangle. Spread filling evenly across entire surface. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Heat oven to 350 degrees F. Bake for about 35 minutes or until nicely browned.
While the cinnamon rolls are baking, mix 4 tablespoons melted butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.
In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.
Recipe Submitted By: GALINUSA
Recipe provided by <a href="http://www.Allrecipes.com">www.Allrecipes.com</a>