Apple balls

Ingredients for 1 servings:

• 575 g flour
• 35 g yeast, fresh
• 1 egg yolk
• 60 g sugar
• 100 g butter
• 5 g salt
• 250 ml milk
• 125 ml water
• 2 eggs
• 500 g apples
• 100 g raisins
• some cinnamon
• Fat, for frying
• Sugar
• Cinnamon

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Yeast dough: Mix yeast with 2 tablespoons of warm milk and 2 teaspoons of sugar. Let it rise for about 10 minutes until foamy. Sift 250g of flour into a bowl. Warm the remaining milk. Add 5g of salt, just under 60g of sugar, and 75g of butter to the flour. Then add the risen yeast and the warm milk. Mix the dough with a hand mixer until smooth and glossy. Sift in 250g of flour and knead well. Place in a bowl and cover with a cloth. Let it rise for about 20 minutes until it has doubled in size. Do not overheat the bowl; kitchen temperature is sufficient. Then roll out the yeast dough into a rectangular sheet about half a centimeter thick. Let it rise for another 20 minutes. Choux pastry: Bring 125ml of water, 25g butter, and a pinch of salt to a boil in a covered saucepan. Remove the pan from the heat and reduce the heat to low. Add 75g of flour to the pot at once and immediately mix with a whisk. Return the pot to the stovetop and stir until a white coating forms on the bottom of the pot and until the dough has formed a ball. Add an egg to the hot batter and beat immediately. Let the batter cool slightly. Beat the remaining egg into the batter with a hand mixer. The batter should fall from the spoon in long peaks. Apple topping: Peel and core the apples and cut into approx. 1cm cubes. Mix the raisins with the apples, add a little cinnamon and mix. Spread the choux pastry evenly over the yeast dough, sprinkle with apples and raisins and press down. Roll out the dough from the long side and cut slices from the roll about 2cm thick. Let it rise for another 10 minutes. Heat the deep fryer to 180°C. Fry the apple balls on both sides until golden brown. While still hot, press them into a sugar and cinnamon mixture. The apple balls taste best when they are still warm.