Apple fritters

For 15 pieces
  • 150 ml 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 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
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. With the dough hook of the hand mixer to a smooth yeast doughKnead 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 powdered sugar and lemon juice to form a smooth, thick glaze. Put the apple pockets in the hot oil in portions and fry until golden brown for 7-10 minutes while turning. Lift out with a slotted spoon and drain on kitchen paper. Immediately brush apple turnovers with icing and serve lukewarm
Waiting time 1 hour
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 12 g fat
  • 43 g carbohydrates


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