Allgäu apple fritters

Ingredients for 2 servings:

• 180 g flour
• 40 ml water
• 1 m.-sized eggs
• 1 tbsp oil
• 500 g apples, sour, peeled, pitted weighed
• 40 g sugar
• ½ lemon(s), juice
• Cinnamon
• 100 ml water, lightly salted
• 40 g clarified butter

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

The sweet counterpart to Krautkrapfen, same preparation method

Dough: Knead all ingredients together well and let rest in cling film or a covered bowl for at least 30 minutes. Filling: Slice the peeled and cored apples about 3 mm thick and mix with the lemon juice. Roll out the pasta dough into a rectangle, about 30 x 50 cm, cover with the apple slices, and sprinkle with sugar and a little cinnamon. Then roll up and cut the roll into 5-6 cm long pieces, which makes about 9-10 doughnuts. Heat the water in a pan and add half of the clarified butter. When the water boils, add the doughnuts or place them on a stand and cover. Simmer for about 10 minutes. Then remove the lid and wait until the water has evaporated. You’ll hear them sizzle quite clearly. When the doughnuts are browned on the bottom, add the rest of the clarified butter and turn them over. Fry the other side uncovered until it’s just as nicely browned.