Racuchy – Polish yeast pancakes with apple

Ingredients for 4 servings:

• 500 g flour
• 3 tbsp sugar
• 4 egg yolks, size M
• 1 pinch of salt
• 350 ml milk
• ½ cube of yeast
• 1 tbsp vanilla sugar
• 1 apple, sour
• Clarified butter
• Powdered sugar for sprinkling

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Combine flour, sugar, egg yolks, and salt in a mixing bowl. Gently warm the milk in a saucepan until lukewarm (not hot, otherwise the yeast will die and the dough won’t rise—just set the stove to the lowest heat for control). Add the yeast and vanilla sugar and dissolve in the lukewarm milk. Add the yeast and vanilla milk to the mixing bowl. Grate the apple with the peel or cut it into small cubes and add it to the bowl. Knead everything with a hand mixer or a food processor (dough hook) until you have a sticky, smooth dough. Cover the dough with a cloth and let it rise in a warm place for 30 minutes. Gather a bowl of water and 2 tablespoons, as well as a frying pan and a spatula. Melt the clarified butter in the pan (I set the stove to medium heat, i.e., level 3 of 6). Now take a tablespoon of dough from the bowl and add it to the pan. It’s easier with the 2 tablespoons moistened with water. This will prevent the dough from sticking so much. Shape the dough into a palm-sized flatbread with a spoon and bake on both sides. DO NOT flatten the dough with a spatula, or the racuchy will become tough. After cooling, dust the racuchy with powdered sugar and enjoy. Tip: If you like, you can also add other fruits, poppy seeds, raisins, or dried fruit to the dough. I like it best with tart apple pieces, though.