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The Angry Fritter

Ingredients (Dough):

  • 1 Cup  Angry Orchard Crisp Apple (warmed at 105 degrees)
  • 8 Cups Water (boiling)
  • 5 1⁄2 Cups Bread Flour
  • 1⁄2 Cup + 2 tsp Sugar
  • 4 3/4oz packets of active dry yeast or 85g Fresh Yeast
  • 1⁄2 Cup Butter (cubed at room temperature)
  • 2 Large Eggs
  • 1 1⁄2 tsp Salt
  • 1⁄4 tsp baking powder
  • 1⁄2 tsp Nutmeg

Ingredients (Apple Filling):

  • 8 oz Angry Orchard Crisp Apple
  • 2 Apples (Gala) diced into ½ inch pieces
  • 2 tbsp cornstarch
  • 1 tsp Lemon Juice
  • 1 tbsp Bread Flour

Ingredients (Angry Orchard Glaze):

  • 2.5 oz Angry Orchard Crisp Apple
  • 4 1⁄2 cups (450g) Confectioners Sugar
  • 1 tsp Melted Butter
  • 2 tsp Heavy Cream
  • 1 1⁄2 tsp Corn Syrup
  • 1⁄4 tsp Salt
  • 1⁄4 tsp Pepper
  • 1/8 tsp Cinnamon



In a mixer, whisk 1 cup Angry Orchard, yeast, and 2 tsp of sugar and set aside for 5 minutes.

In a medium bowl, combine remaining sugar, baking powder, nutmeg, salt, and bread flour. Set aside. 

Add butter and egg to the foaming yeast mixture. Mix on low for 1 minute. Add 1/3 of the dry mix on low speed; repeat with the 2/3 of the dry mix. 

Switch to the dough hook. Add remaining dry mix on low until no clumps are left. Increase speed to medium and knead for 5 to 7 minutes. The dough should be tacky, but smooth like bread dough. 

Sprinkle flour on sheet pan, and place dough in center, dust lightly with flour, cover with dishtowel and set aside.

 Create a proofing box in your oven. Pour 8 cups of boiling water in a large oven safe baking dish at the bottom of your oven. Place dough in oven and let dough rise for 1 hour.

 Transfer dough to counter top. Roll out at 1⁄2 inch thickness (about 10 inches square). Spread apple filling (directions for apple filling below) across half the dough, sprinkle flour and confectioners sugar on top, then fold the remaining dough over itself. 

Cut dough into 1-inch vertical ribbons, then horizontal to make a checkerboard pattern. Scoop, rearrange dough and cut again, repeat until apple filling is spread throughout dough. 

With floured hands, arrange dough into a 3-inch diameter log and coat with flour. Slice off 2 inch pieces and make palm-sized mounds. Arrange on baking sheet 2 inches apart. Let rise in the oven for 30-45 minutes or until doubled in size. 

Heat oil in a deep pan (at least 2 inches deep) to 350 degrees (confirm with a candy thermometer.) Carefully place fritters in the oil and fry for 1 minute on the first side, and another 50 seconds on the other side until golden brown. 

Transfer to a cooling rack over paper towels, roundest side up. Dip the entire rounded side into the Angry Orchard Glaze (directions for Angry Orchard Glaze below) while they are warm. Place on cooling racks to dry, glazed side up for 10-15 minutes.

Apple Filling

Cut apples into 1⁄2 inch pieces. In a small saucepan, poach apples in Angry Orchard Cider, lemon juice, and bread flour for 2 to 3 minutes on medium heat, until apples have softened. Set aside and let cool.

Angry Orchard Glaze

Place confectioners sugar, cinnamon, salt and pepper in a stand mixer. Whisk warmed Angry Orchard Cider, butter, heavy cream and corn syrup into mixer. Blend ingredients until smooth and no lumps.