- 100 gram sugar
- 3 dl. full fat milk
- 320 gram flour
- 2 eggs
- Pinch of salt
- Sunflower oil for frying
- 3 solid apples, like Jonagold or Elstar
- Powdered sugar for garnishing
Kitchen equipment needed
- Fryer or Dutch oven
- Fine sieve
- Apple corer
- Stand mixer or a bowl + whisk
- Extra whisk
- 1 bowl
- Measuring cup
- Cutting board
- Vegetable peeler
- Chefs knife
- Paper kitchen towels
Preparation — 10 minutes
SEPERATE egg yolks from the egg whites into a separate bowls. MEASURE milk using the measuring cup. WHISK a ruban from the egg yolks. ADD sugar little by little into the bowl and keep whisking until a thick, white mixture. The ruban is ready when the egg yolk and sugar-mixture has become quite stiff.
POUR milk into the bowl and mix to a smooth batter. SIEVE flour into the bowl and whisk again until a smooth batter. By running the flour through a sieve first, you prevent lot’s of lumps. ADD a pinch of salt and stir well.
WHISK the egg whites in the other bowl fluffy. OPTIONALLY add in a pinch of salt to ensure the egg whites to stiffen up. FOLD the fluffy egg whites through the appelbeignets batter. STIR until smooth again.
PEEL the apples using a vegetable peeler. CORE the apples using a apple corer. CUT the apples in quite thick slices.
Frying the appelbeignets — 15 minutes
FILL the fryer or Dutch oven with sunflower oil and heat up to a temperature of 170 degrees Celsius or 340 degrees Fahrenheit. COVER a plate with a few layers of paper kitchen towel. RUN the sliced apples one by one through the batter. FRY in 3 – 5 minutes time golden-brown.
Don’t overcrowd the fryer to prevent the appelbeignets from sticking together. REMOVE from the fryer using a skimmer and plate on top of the paper kitchen towels. REPEAT for the remaining apple slices.
ADD lot’s of powdered sugar on top of the appelbeignets and serve while they are still warm. Enjoy!