Apple fritters

Ingredients for 4 servings:

• 60 g butter
• 150 g sugar
• 4 eggs
• 1 pinch of salt
• 1 lemon(s) (untreated), zest and juice
• 500 g flour
• 1 packet of yeast (dry yeast)
• 500 g quark, low-fat
• 300 g apples (e.g. Boskoop)
• 2 kg fat, white for frying
• sugar, for turning

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with quark

Beat the fat, sugar, and eggs until frothy. Add the salt, lemon zest, and lemon juice. Mix the flour and yeast. Add the quark to the egg mixture. Knead everything with the dough hook of a hand mixer until you have a smooth dough. Cover and let it rise in a warm place for about 30 minutes. Meanwhile, wash, peel, and quarter the apples. Cut out the cores. Then dice the apples very finely and fold them into the batter. Heat white cooking fat in a deep fryer or a tall saucepan to 190°C (the correct temperature is reached when small bubbles rise from the handle of a wooden spoon placed in the fat). Once the dough is at frying temperature, use 2 tablespoons to scoop out small dumplings from the batter and fry in the hot fat for about 5 minutes. Do not add more than 3-4 at a time, as the doughnuts will still rise and must be able to float freely. Remove the doughnuts with a slotted spoon and drain well. Pour sugar into a deep plate and roll the hot pastry in it. Makes about 20 pieces.