Allgäu Apple Fritters
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 180 g flour
- 40 ml water
- 1 medium egg (s)
- 1 tablespoon oil
For the filling:
- 500 g apples, sour, peeled, pitted, weihed
- 40 g suar
- 0.5 ½ lemon (s), juice it
- cinnamon
- 100 ml water, lightly salted
- 40 g clarified butter
Print Recipe
Pin Recipe Instructions
- Dough:
- Knead all ingredients together well and leave to rest in cling film or a covered bowl for at least 30 minutes.
- Filling:
- Slice the peeled and pitted apples approx. 3 mm thick and mix with the lemon juice.
- Roll out the pasta dough rectangular, approx. 30 x 50 cm, cover with the apple wedges, sprinkle with sugar and a little cinnamon. Then wind it up and divide the roll into 5-6 cm long pieces, that makes about 9-10 pieces.
- Heat the water in a pan and add half of the clarified butter.
- When the water boils, place or place the donuts and cover. Let simmer for about 10 minutes. Then remove the lid and wait for the water to evaporate. The subsequent sizzle can be heard quite well.
- When the donuts are browned at the bottom, add the rest of the clarified butter and turn them.
- The other side is fried without a lid until it is just as nice and brown.
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