Big Jay Oakerson & Dan Soder Make Wawa-Inspired Apple Fritters on Something's Burning

Bert is back in New York with fellow comedians, Big Jay Oakerson and David Soder (The Bonfire Podcast), for a brand new episode of Something's Burning. Since Jay is from Philly, they'll be making Wawa-Inspired Apple Fritters. Follow along the recipe below and enjoy the episode!

Wawa-Inspired Apple Fritters

1. In the bowl of a stand mixer fit with the paddle attachment, stir together
   1. 2 cups bread flour
   2. 1 packet instant yeast
   3. 3 tbsp sugar
   4. ½ tsp fine sea salt.
2. Add
   1. 1 cup warm milk (105°F to 115°F)
   2. 1.5 tsp vanilla
   3. 3 large egg yolks
3. Mix until smooth. Add the remaining flour and the butter and mix until incorporated. Continue to mix on medium speed until the dough is soft and smooth (it will be slightly sticky). Cover the bowl with plastic and let rise for 1 hour. GRAB PREMADE ONE.

- Cook the apples

1. Melt 3 tbsp unsalted butter in a skillet over medium-high heat. Add the chopped apples to the pan and sprinkle with:
   1. ¼ cup sugar
   2. 1 tsp cinnamon
   3. a pinch of fine sea salt
2. Cook, stirring, until tender and the liquid becomes a syrupy glaze, about 10 minutes. Let cool completely.

Assemble the Fritters: Roll the pre-risen dough out to a 1/2-inch thickness. Spread the apple mixture onto half of the dough, then fold the other half over the apples.

- Cut the dough into 1/2-inch strips, then cut the strips into 1/2-inch pieces in a cross pattern.

- Make sure the apples are well dispersed throughout the dough.

- Scoop up the pieces and rearrange, cutting them again in a cross pattern. Make sure the apples are well dispersed throughout the dough.

- Flour your hands really well and form the dough into a log measuring 12 inches long and about 3 inches wide. Sprinkle the log with flour and slice it crosswise into 12 pieces.

Coat rimmed baking sheets with flour. Transfer the apple fritters to the baking sheets, smashing the pieces of dough and apple together. Tuck in any apples that stray, and really press each fritter together into a flat round. Let the fritters rise until puffy, about 20 minutes.

Heat the oil.

Make the glaze:

Sift 2 cups powdered sugar into a bowl. Add ¼ cup maple syrup and 2 tspns vanilla and stir until smooth. Add enough water to form a loose glaze.

Fry the fritters: Fill a large, heavy-bottomed pot with at least 2 inches of oil.

-Fry 1-2 at a time, 1-2 minutes per side. Turn a few times. Until light golden brown.

Remove and drain. Let cool slightly before glazing.

For the fritters:

• 2 3/4 cups bread flour, plus more for dusting
• 1 packet (2 1/4 teaspoons) instant yeast
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine sea salt
• 1 cup whole milk, warmed to 105°F to 115°F
• 1 1/2 teaspoons pure vanilla extract
• 3 large egg yolks
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3 tablespoons unsalted butter
• 3 sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of fine sea salt
• Flour, for dusting

For the glaze:

• 2 cups powdered sugar, also known as confectioners’ sugar
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• Warm water, as needed
• Vegetable oil for frying