Apple Fritters

First, melt the yeast in the lukewarm milk and mix with sugar, butter, flour, eggs and salt and knead intensively until the dough separates from the edge of the kettle.

Put the dough in a large bowl and let it rise, covered with a kitchen towel, in a warm place for at least 60 minutes.

“Punch down” the dough and let it rise again. When the dough has reached the desired volume, shape into a ball, cover with a tea towel and let rise for another 20-30 minutes.

In the meantime, remove the skin from the apples, core them and cut them into 12 wedges.

Roll out the dough ball (about 60 cm x 25 cm), brush the dough with water, place the apple slices lengthwise and roll up.

Cut the roll into pieces about 2.5 cm wide, place them on a dry dish rag, pull the ends under the dough and press them slightly flat.

Then cover with a dish and let rise.

Heat the fat to 170 °C and bake the apple fritters in it until done. Put them in upside down, cover with a lid and cook for 3-4 minutes, then remove the lid and bake the doughnuts for another 3-4 minutes without the lid.

Drain on paper towels.

Mix sugar and cinnamon and roll the baked apple doughnuts in it.

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