Apple fritters

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. 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

2.

Waiting time 1 hour