Makes about 3 dozen
Prep time: 20 minutes
Total time: 1 hour 20 minutes
Ingredients
for the whipped cream:
1 cup|250 ml heavy cream
1 tablespoon|8 grams confectioners’ sugar
½ teaspoon|2 grams vanilla extract
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for the caramel sauce:
1 cup|217 grams dark brown sugar
½ cup|120 ml heavy cream
4 tablespoons|56 grams|½ stick unsalted butter
flaky sea salt, to serve
for the dumplings:
2 cups|292 grams all-purpose flour, plus more for dusting
¾ cup|80 grams granulated sugar
½ cup|84 grams light brown sugar
1 tablespoon plus ½ teaspoon ground cinnamon
1 teaspoon|2 grams kosher salt
½ cup|120 ml whole milk
4 tablespoons|58 grams|½ stick unsalted butter, melted
2 granny smith apples, peeled, cored, and sliced into sixteenths
Directions
- Make the whipped cream: In a large bowl and using a hand mixer, beat the cream with the confectioners’ sugar and vanilla until stiff peaks form. Cover and refrigerate until ready to use.
- Make the caramel: Mix the sugar, heavy cream, butter, and salt in a small saucepan over medium-low. Cook, whisking gently constantly, for 5 to 7 minutes, or until thick. Remove from the heat and reserve.
- Make the dumplings: In a medium bowl, whisk together the flour, ½ cup granulated sugar, the brown sugar, ½ teaspoon cinnamon, and the kosher salt. Slowly whisk in the milk and melted butter until a smooth dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, mix the remaining ¼ cup granulated sugar and 1 tablespoon cinnamon in a large bowl and set aside.
- On a lightly floured surface, roll the dough into a 20-inch circle, about ¼-cm thick. Using a (3 ¼-inch) round cutter, cut 32 circles. Working with one circle at a time, place an apple slice in the center and fold around it until completely enrobed in the dough. Set aside on a baking sheet and repeat with the remaining apple slices.
- Heat 1-inch canola oil in a large saucepan until a deep-fry thermometer reads 350°F. Working in batches, cook the apple dumplings until golden, 1 to 2 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Cool slightly, then toss gently in the cinnamon sugar mixture. Repeat with remaining apples.
- To serve, divide apple dumplings among 8 plates and top with whipped cream. Drizzle with the caramel and sprinkle with the flaky sea salt.
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