South Tyrolean apple fritter

Name: South Tyrolean apple fritter
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 1⁄4 l Milk; 1 cube (42 g) fresh yeast; 1 TEASPOON + 80 g + 150 g sugar; 500 g Flour; 2 Eggs (Gr. M); 75 g soft butter; 7-10 Tbsp Salt; 300 g Apples; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS Grappa; 1 l oil for frying; 2 TEASPOONS ground cinnamon

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

1⁄4 l Milk
1 cube (42 g) fresh yeast
1 TEASPOON + 80 g + 150 g sugar
500 g Flour
2 Eggs (Gr. M)
75 g soft butter
7-10 Tbsp Salt
300 g Apples
2 TABLESPOONS Lemon juice
2 TABLESPOONS Grappa
1 l oil for frying
2 TEASPOONS ground cinnamon

Directions

1
Warm the milk lukewarm. Crumble the yeast, stir with about 100 ml milk and 1 teaspoon sugar until smooth. Put the flour into a bowl and press a depression in the middle. Pour in the yeast milk and mix with some flour from the rim to the pre-dough.
2
Cover and leave to rise in a warm place for about 15 minutes.
3
Add the remaining milk, eggs, 80 g sugar, butter and 1 pinch of salt to the pre-dough. Knead everything into a smooth dough. Leave to rise for another 30 minutes.
4
Peel apples, remove core. Roughly grate apples. Mix with lemon juice and grappa. Knead into the dough. Cover and leave to rise in a warm place for 15-25 minutes.
5
Heat the oil in a deep fryer or pot (max. 180 °C). Use two damp tablespoons to cut dumplings from the dough, bake in portions in hot fat for 3-5 minutes until golden brown. Remove.
6
Drain the donuts well on kitchen paper.
7
Mix 150 g sugar with cinnamon. Turn the doughnuts in it. Serve with vanilla sauce.