Apple fritters

For 24 pieces
  • 500 g flour
  • 1 cube (42 g) fresh yeast
  • 1/4 l Milk
  • 100 g sugar
  • 75 g Raisins
  • 2 EL Rum
  • 2 eggs (size M)
  • 75 g soft butter or margarine
  • 1 pinch Salt
  • grated zest of 1 untreated lemon
  • 300 g Apples
  • 2 EL lemon juice
  • 1-1.5 kg white vegetable fat for deep-frying
  • 150-200 g Sugar and 2 teaspoons of ground cinnamon for rolling
  • flour
60 minutes
Put flour in a bowl and place in press a hollow in the middle. Crumble in the yeast. Heat 100 ml milk and add to the yeast together with approx. 1 tablespoon of sugar. Mix with a little flour from the edge to a thick paste. Cover and let rise in a warm place for about 15 minutes. Mix the raisins with the rum and set aside. Warm up the rest of the milk. Add the milk, remaining sugar, eggs, pieces of soft fat, salt and lemon zest to the pre-dough and knead everything well. Cover and let rise in a warm place for about 15 minutes. In the meantime, wash and peel the apples and cut out the core. Cut apples into thin slices and mix with lemon juice. Mix the apple pieces and raisins into the dough and let rise for another 20-30 minutes. Heat the frying fat in a saucepan (medium heat approx. 160 ° C). Using two floured tablespoons, cut small donuts from the dough and bake in portions (5-6 pieces) in the hot fat for 6-8 minutes until golden brown. Mix the remaining sugar and cinnamon. Drain the finished donuts well and turn them in the sugar mixture. Keep warm. If possible, serve donuts while they are still lukewarm. Makes approx. 24 pieces
Waiting time approx. 1 hour. Photo: Först,
1 piece approx:
  • 220 kcal
  • 920 kJ
  • 3 g protein
  • 10 g fat
  • 28 g carbohydrates


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