Brown Butter Apple Fritter Focaccia

Serves 1
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Directions

  1. 1Prepare a batch of same-day focaccia dough following the recipe instructions until it's time to tip the dough into the tray.
  2. 2Prepare a batch of same-day focaccia dough following the recipe instructions until it's time to tip the dough into the tray.
  3. 3Prepare a batch of same-day focaccia dough following the recipe instructions until it's time to tip the dough into the tray.
  4. 4While the dough is proofing, make the cinnamon sugar butter filling by mixing the browned butter with brown sugar, cinnamon, and vanilla.
  5. 5While the dough is proofing, make the cinnamon sugar butter filling by mixing the browned butter with brown sugar, cinnamon, and vanilla.
  6. 6While the dough is proofing, make the cinnamon sugar butter filling by mixing the browned butter with brown sugar, cinnamon, and vanilla.
  7. 7Set the filling aside.
  8. 8Set the filling aside.
  9. 9Set the filling aside.
  10. 10When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil.
  11. 11When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil.
  12. 12When the dough has finished proofing, line the parchment on the tray with 2 tbsp melted salted butter instead of olive oil.
  13. 13Transfer the dough to the 9x13 inch tray and gently stretch it to the edges.
  14. 14Transfer the dough to the 9x13 inch tray and gently stretch it to the edges.
  15. 15Transfer the dough to the 9x13 inch tray and gently stretch it to the edges.
  16. 16Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up as shown in the video.
  17. 17Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up as shown in the video.
  18. 18Mix 1/3 of the diced apples with half of the cinnamon filling, spread over the dough and fold up as shown in the video.
  19. 19Flip the dough over and cover to finish proofing at room temperature for 1 to 1.5 hours.
  20. 20Flip the dough over and cover to finish proofing at room temperature for 1 to 1.5 hours.
  21. 21Flip the dough over and cover to finish proofing at room temperature for 1 to 1.5 hours.
  22. 22Preheat the oven to 215C/420F, placing the rack in the lowest position.
  23. 23Preheat the oven to 215C/420F, placing the rack in the lowest position.
  24. 24Preheat the oven to 215C/420F, placing the rack in the lowest position.
  25. 25Warm up the cinnamon sugar butter to make it drizzling consistency again.
  26. 26Warm up the cinnamon sugar butter to make it drizzling consistency again.
  27. 27Warm up the cinnamon sugar butter to make it drizzling consistency again.
  28. 28Mix the warmed cinnamon sugar butter with the remaining 2/3 diced apples, spread evenly over the top of the dough, and dimple in.
  29. 29Mix the warmed cinnamon sugar butter with the remaining 2/3 diced apples, spread evenly over the top of the dough, and dimple in.
  30. 30Mix the warmed cinnamon sugar butter with the remaining 2/3 diced apples, spread evenly over the top of the dough, and dimple in.
  31. 31Bake for 23-25 minutes.
  32. 32Bake for 23-25 minutes.
  33. 33Bake for 23-25 minutes.
  34. 34While the focaccia bakes, whisk up the glaze using powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon.
  35. 35While the focaccia bakes, whisk up the glaze using powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon.
  36. 36While the focaccia bakes, whisk up the glaze using powdered sugar, milk, a dash of vanilla extract, and a sprinkle of cinnamon.
  37. 37Once the focaccia is out of the oven, drizzle the glaze over it, and brush on the top, sides, and bottom.
  38. 38Once the focaccia is out of the oven, drizzle the glaze over it, and brush on the top, sides, and bottom.
  39. 39Once the focaccia is out of the oven, drizzle the glaze over it, and brush on the top, sides, and bottom.
  40. 40Transfer the focaccia to a cooling rack for the glaze to harden, which takes about 15 minutes.
  41. 41Transfer the focaccia to a cooling rack for the glaze to harden, which takes about 15 minutes.
  42. 42Transfer the focaccia to a cooling rack for the glaze to harden, which takes about 15 minutes.

Ingredients

  • 1 batch same-day focaccia dough
  • 1 batch same-day focaccia dough
  • 1 batch same-day focaccia dough
  • 0.5 cup salted butter, browned
  • 0.5 cup salted butter, browned
  • 0.5 cup salted butter, browned
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 1.5 Tablespoons ground cinnamon
  • 1.5 Tablespoons ground cinnamon
  • 1.5 Tablespoons ground cinnamon
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon vanilla extract
  • 0.25 teaspoon vanilla extract
  • 2 apples apples, peeled and finely diced
  • 2 apples apples, peeled and finely diced
  • 2 apples apples, peeled and finely diced
  • 2 tbsp melted salted butter
  • 2 tbsp melted salted butter
  • 2 tbsp melted salted butter
  • 125 g powdered sugar
  • 125 g powdered sugar
  • 125 g powdered sugar
  • 2 Tbsp milk
  • 2 Tbsp milk
  • 2 Tbsp milk
  • 1 dash vanilla extract
  • 1 dash vanilla extract
  • 1 dash vanilla extract
  • 1 sprinkle cinnamon
  • 1 sprinkle cinnamon
  • 1 sprinkle cinnamon

Equipment

oventrayparchment papercooling rack

Tips

  • Browning the butter first will give more complex caramel notes in the filling.
  • Warm up the cinnamon sugar butter to make it drizzling consistency again before mixing with apples and dimpling into the dough.