Apple fritters Apple fritters
fritters dough:
200 g flour 
2 egg yolks
60 ml water, lukewarm
1 pinch of salt
1 tsp oil
1 tsp sugar
2 tablespoons butter, melted

Apple filling: 
300 g apples
100 g sugar
1 pkg. vanilla sugar
1 tablespoon sultanas, roughly chopped
100 g breadcrumbs
1 pinch of cinnamon
1 tablespoon of rum
1 MS lemon peel, grated

Baking fat
Egg white (coating)
Icing sugar for sprinkling
Fritters dough:
Put the flour in a bowl. Mix the egg yolk with water and salt and add it to the flour in a bowl together with oil, sugar and liquid butter. Mix briefly and work into a smooth dough on the work surface. Wrap in cling film and let rest at room temperature for about 15 minutes.

Apple filling:
Peel and core the apples and cut them into small cubes. Add sugar, vanilla sugar, sultanas, breadcrumbs, cinnamon, rum and lemon peel, mix well and leave to stand for a few minutes. 

Halve the fritters dough, press it a little flat, dust with flour and roll it out thinly with the pasta machine (you can also run it through the machine more often). Put small heaps of the apple filling on half of the pastry sheet. Now brush the edge of the pastry sheet with egg white. Fold the dough-sheets together, press the edges with your hands and roll off the fritters with the dough wheel and put them on a cloth. Heat the baking fat to 190 degrees and bake the fritters on one side until crispy brown, then turn them over with a brook shovel and finish baking on the second side. 

Drain the fat on a kitchen paper and serve.

Baking temperature: 190 degrees
Baking time: about 3 minutes
Recipe by: Heinrich Gasteiger
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