Apple fritters with cinnamon sugar

For 5 people
  • 1/4 l milk
  • 1/2 cubes (21 g) fresh yeast
  • 150 g flour
  • Salt
  • 4–5 EL Sugar
  • 1 Package Vanillin sugar
  • 4–5 EL Butter
  • 2 Eggs (size M)
  • 2–3 small apples
  • cinnamon
  • 100 g Crème fraîche
30 minutes
Warm milk to lukewarm. Crumble in the yeast and dissolve. Put the flour, a pinch of salt, 2–3 tablespoons of sugar and vanilla sugar in a bowl. Pour in the yeast milk, stir everything until smooth.
Melt 2 tbsp butter. Separate eggs. Stir the egg yolks and butter into the batter. Cover and let rise in a warm place for about 30 minutes.
Wash the apples, rub dry and, if necessary, cut out the core. Cut the apples into approx. 6 slices each.
Beat the egg white until stiff and fold into the batter. Heat 1 tbsp butter in a non-stick pan. Put in 4 apple slices. Spread 2–3 tablespoons of batter on each. Bake the pancakes until golden brown on each side, remove and keep warm.
Using the rest of the butter, apples and doughbake more pancakes. Mix 2 tablespoons of sugar and 1/2 teaspoon of cinnamon. Serve the cakes with crème fraîche or cinnamon sugar.
1 person approx.:
  • 320 kcal
  • 8 g ​​protein
  • 15 g fat
  • 35 g carbohydrates


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