Apple fritters

For 15 pieces
  • 150 ml lactose-free milk
  • 500 g flour
  • 1 cube (42 g) fresh yeast
  • 2 EL + 70 g sugar
  • 1 pinch salt
  • 2 Eggs (size M)
  • 75 g soft lactose-free butter or margarine
  • 1 glass (370 ml) Apple compote
  • 1 1 / 2–2 l Oil for deep-frying
  • 125 g Icing sugar
  • 1–2 EL lemon juice
  • Milk
  • Baking paper
75 minutes
light
1.
Warm the milk to lukewarm. Put the flour in a bowl, make a well in the middle and crumble the yeast into it. Add 2 tablespoons of sugar and milk and mix with a little flour. Cover the pre-dough and let rise in a warm place for about 20 minutes. Add 70 g sugar, salt, eggs and fat to the pre-dough. Close with the dough hook of the hand mixerKnead a smooth yeast dough and let rise for another 30 minutes. Knead the dough again and roll it out on a floured work surface in a rectangular shape (50 x 30 cm). Cut the dough sheet into 15 squares. Put 1–2 teaspoons of apple compote in the middle. Brush the edges with milk and fold the squares into a triangle. Press the edges firmly with the help of a fork. Place on a baking sheet lined with baking paper and cover and let rise for about 10 minutes. Heat oil in a pot. Mix the powdered sugar and lemon juice to form a smooth, thick glaze. Put the apple turnovers in the hot oil in portions and fry for 7–10 minutes until golden brown. Lift out with a slotted spoon and drain on kitchen paper. Immediately brush apple turnovers with icing and serve lukewarm
2.
Waiting time approx. 1 hour
1 piece approx.:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 12 g fat
  • 43 g carbohydrates

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