Apple or Cherry Doughnuts

These are closer to a European fruit fritter than a ring doughnut. Sour cherries or apple slices fold into an airy batter scented with kirsch (cherry brandy), cinnamon, and vanilla, and the whole thing gets dropped by the spoonful into very hot oil until golden.

The technique that makes these lighter than a typical fritter: beaten egg whites. The yolks go into the creamed butter and sugar base, and then separately beaten whites get folded in at the end, giving the batter a lift and a delicate, almost soufflé-like texture inside the fried shell.

Kirsch is the ingredient that places this firmly in Central European territory, Austrian or Swiss Krapfen territory. It adds a distinct almond-cherry note that plays beautifully against both the sour cherries and the cinnamon apple version. If you don’t have kirsch, apple brandy works with the apple version.

Drain on paper towels and hit them with a generous dusting of sugar while still hot.

Chef Tips

• Make sure the oil is very hot before adding the batter, as the directions specify. Cool oil means the fritters absorb oil rather than frying quickly. A cube of bread should brown in about 30 seconds.
• Fold the beaten egg whites gently. Overmixing deflates them and you lose the airiness.
• Drain the fruit well before adding it. Wet cherries or apple slices release water into the hot oil and can cause dangerous splattering.
• Work in small batches so the oil temperature doesn’t drop.

Variations

• Cherry only: Use sour cherries exclusively, drained of their juices, for the most classic version of this recipe.
• Apple with cinnamon sugar: Add extra cinnamon to the sugar dusting for the apple version.