Apple Donuts

Ingredients for 1 servings:

• 360 g flour
• ½ tsp ground cinnamon
• 1 pinch of salt
• 15 g baking powder
• 75 ml milk, room temperature
• 60 g butter, melted, if it gets too hot when melting, let it cool slightly
• 2 eggs
• 60 g sugar
• 1 packet of vanilla sugar or vanilla sugar
• 120 g apples, chopped, sour varieties are particularly suitable
• Oil or vegetable fat for frying
• 120 g powdered sugar
• 3 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

for 20 pieces

To make the dough, beat the eggs, sugar, and vanilla sugar until the mixture appears noticeably lighter and fluffier. The dry ingredients consist of flour, baking powder, ground cinnamon, and salt. To ensure that everything is evenly distributed throughout the dough, it’s best to mix everything briefly. Then add the flour mixture, melted butter, and chopped apples to the beaten egg mixture. Gradually add the milk. Once everything is well blended, cover the dough and refrigerate for about 2 hours. This will make it firmer and easier to work with later. After the resting time, roll it out on a floured surface to a thickness of about 4 mm and cut out the donuts. If the dough is too sticky, don’t worry; you can simply add a little more flour. The moisture content of the dough depends on the juiciness of the apples you use. The best way to cut out the donuts is with a special donut cutter. You can also use a serving ring or a piping nozzle. To prevent sticking, you can dust the cutters with a little flour every now and then. Then fry the donuts in hot vegetable oil over medium heat. If you’re using a deep fryer, set it to about 160°C. As always with deep-frying: If you’re very young and/or don’t have much experience in the kitchen, especially with deep-frying, ask an adult or someone who knows a bit about it for help. Hot oil can be very dangerous! After frying, let them drain on some kitchen paper. To make the glaze, simply mix the powdered sugar with a little milk. It should be spread on the donuts while they’re still slightly warm, as this will help it set faster.