Appelbeignets

Name: Appelbeignets
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: Dutch
Ingredients: 500ml milk, warm; 15g brown sugar; 10g instant yeast; 450g plain flour (all-purpose flour); 2 egg yolks; 30g unsalted butter, melted; 8 Granny Smith apples, peeled, cored, and sliced 1cm thick; 200g caster sugar; 20g cinnamon; oil for frying (peanut oil recommended)

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Appelbeignets

Ingredients

500ml milk, warm
15g brown sugar
10g instant yeast
450g plain flour (all-purpose flour)
2 egg yolks
30g unsalted butter, melted
8 Granny Smith apples, peeled, cored, and sliced 1cm thick
200g caster sugar
20g cinnamon
oil for frying (peanut oil recommended)

Directions

Start by adding the brown sugar and yeast to the warm milk, stirring until dissolved. In the bowl of your stand mixer fitted with the paddle attachment, add the flour and the 2 egg yolks. Turn the mixer to a medium speed and gradually pour in the yeast milk mixture until the batter becomes smooth. Add the melted butter and mix for another 20-30 seconds. Scrape down the sides, then cover the bowl with cling film and leave to prove for 45 minutes.
While the batter is proving, prepare the apples by peeling, coring, and slicing them. Mix the caster sugar and cinnamon together in a bowl. Dust all the apple slices in the cinnamon sugar mixture and set aside.
Preheat the oil to 180°C. Dip the sugared apple slices into the batter, ensuring they are well coated. Carefully place them in the hot oil and fry for 2-3 minutes on each side until golden brown and crispy. Remove the appelbeignets from the oil and place them onto a wire rack. Dust with icing sugar before serving.