Apple doughnuts
easy
45 mins
45 mins
Ingredients
- 1 cube (42 g) Yeast
- 100 g Sugar
- 100 g Butter or margarine
- 500 g Flour
- 2 Eggs (weight class 3)
- 1 pinch Salt
- 1/8 l Milk
- 1 glass (180 ml) Apple compote
- 1 Protein (size M)
- 1 kg white vegetable fat for baking
- 2 TABLESPOONS Icing sugar
- 7-10 Tbsp Flour
Directions
- 1
Crumble the yeast and mix with a tablespoon of sugar in a small bowl. Cover and leave to rise in a warm place for ten minutes. Melt the fat. Put flour, salt and remaining sugar in a bowl.
- 2
Mix the melted fat with the milk and eggs and work it into the flour with the dough hooks of the hand mixer. Add the yeast and sugar mixture and knead. Cover with a damp cloth and leave to rise for 45 minutes in a warm place.
- 3
Knead again. Roll out the dough 1/2 to one centimetre thick on a floured work surface. Cut out circles with a cookie cutter (9-10 cm Ø). Put a teaspoon of stewed apple compote on one half of the dough.
- 4
Spread the edge of the dough thinly with egg white and fold the circles into pockets. Press the edge firmly with your fingertips, cut with a knife at 1/2 centimetre intervals and press the ends together with your fingers.
- 5
Allow the apple doughnuts to rise again briefly, then bake them in portions in hot fat (180° C) on each side for one minute until golden brown. Remove with a skimmer. Drain on kitchen paper and dust with icing sugar.
- 6
Apple doughnuts are best served still warm. Makes 15 pieces.
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