South Tyrolean apple fritter

Name: South Tyrolean apple fritter
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 500 g Flour; 1 cube (42 g) fresh yeast; 250 ml Milk; 1 TABLESPOON + 235 g sugar; 2 Eggs (size M); 75 g soft butter or margarine; 1 pinch Salt; 300 g Apples; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Grappa; 1-1.5 kg white vegetable fat for frying; 2 TEASPOONS ground cinnamon; 7-10 Tbsp Flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

500 g Flour
1 cube (42 g) fresh yeast
250 ml Milk
1 TABLESPOON + 235 g sugar
2 Eggs (size M)
75 g soft butter or margarine
1 pinch Salt
300 g Apples
2 TABLESPOONS Lemon juice
2 TABLESPOONS Grappa
1-1.5 kg white vegetable fat for frying
2 TEASPOONS ground cinnamon
7-10 Tbsp Flour

Directions

1
Put the flour in a bowl and press a depression in the middle. Crumble yeast into it. Heat 100 ml milk and add it together with 1 tbsp. sugar to the yeast. Mix with some flour from the rim to a thick mash. Cover and leave to rise in a warm place for about 15 minutes
2
Heat 150 ml of milk. Add milk, 85 g sugar, eggs, fat in pieces and salt to the pre-dough and knead everything well. Cover and leave to rise in a warm place for about 15 minutes
3
In the meantime peel apples. Coarsely grate apples, except for the core, mix with lemon juice and grappa and knead into the dough. Leave to rise for another 30-40 minutes. Heat the frying fat in a pot (medium heat approx. 160 °C). With 2 floured tbsp., cut small doughnuts from the dough and bake in portions in hot fat for about 5 minutes until golden brown
4
Mix 150 g sugar and cinnamon. Drain the finished doughnuts well on kitchen paper and roll them in the sugar mixture. Serve the doughnuts still lukewarm if possible. Vanilla sauce tastes good with them
5
Waiting time approx. 1 hour