American apple fritters

Ingredients for 1 servings:

• 6 apples, peeled, pitted and diced
• 50 g butter
• 70 g brown sugar
• 1 packet of vanilla sugar
• 200 ml apple juice
• ½ tsp cinnamon
• 1 tbsp lemon juice
• 500 g flour
• 1 packet of dry yeast
• 150 ml lukewarm milk and 75 ml apple juice
• 2 eggs
• 75 g sugar
• 75 g butter, melted
• 1 packet of vanilla sugar
• 1 tsp salt
• 100 g powdered sugar
• 2 tbsp cream
• 2 tbsp water
• Fat for frying

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

very time-consuming – but indescribably delicious, makes about 20 doughnuts

For the filling, heat the butter with sugar and vanilla sugar in a large saucepan, stirring for a few minutes until the sugar has melted. Add the apple pieces and fry until soft. Deglaze with the apple juice and season with cinnamon and lemon juice. Strain the apple pieces and let them drain well, reserving the liquid; you’ll need it for the yeast dough. Make a yeast dough from the dough ingredients. The dough will be rather sticky, but should still be manageable. If not, add a little more flour. Cover and let rise in a warm place for about an hour. On a floured work surface, press the dough into a rectangular shape with floured hands; the dough should be about one to two centimeters thick. Arrange half of the apple pieces on top. Fold the left third to the middle, then place the right third over it. Flatten this dough sheet again and arrange the other half of the apple pieces on top. Then fold the bottom third up and the top third down. Then, flatten the dough sheet again to about 1.5 centimeters thick and cut out individual circles using a cookie cutter or a glass with a diameter of 5 to 6 centimeters. Carefully press any remaining dough together and cut out circles as well. Place the dough pieces on a floured baking sheet, cover, and let rise in a warm place for 30 to 45 minutes. Heat the frying oil to 170 to 175 degrees Celsius – if you dip a wooden spoon handle in it, bubbles should rise. Remove the dough pieces from the baking sheet with floured hands, stretch them into an elongated oval, and place them in the hot oil. Cover and fry the doughnuts for about two and a half minutes on each side. Drain the fat on kitchen paper and let cool on a wire rack. Mix the powdered sugar with cream and water and brush the doughnuts on one side with the mixture.