Name: Binging with Babish: Apple Fritters from Regular Show
Uploaded: 2019-09-26T18:05:18.000Z
Duration: 6 min 31 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

those apple fritters were double-glazed by mistake.

[Mordecai] Double-glazed... [Rigby] Double-glazed...

[Worker] Actually, I gotta throw them out, bruh,

'cos they're not safe for human consumption.

[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

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

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,

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.

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,

Once you see the milk fat separate and start to change color

before adding a whole bunch of brown sugar, maybe like ½ cup's worth,

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...

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,

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.

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

Subtitles ListPlay Video

Binging with Babish: Apple Fritters from Regular Show

stick

bunch

stretch

matter