Apple rings in batter with nuts
2 servings
40 minutes
Apple rings in batter with nuts are a refined delicacy of German cuisine, combining the tenderness of fruits and a crispy nut crust. This recipe originates from ancient German culinary traditions where apples have long held a prestigious place in desserts. The airy yeast dough makes each apple ring light and fragrant, while the nut mixture adds rich flavor and pleasant texture. The uniqueness of this dish lies in its versatility: it is perfect for a cozy family tea time or as an original dessert for a festive table. It is best served hot to enjoy the contrast of the crispy crust and juicy apple, complemented by caramel notes of sugar and nuts.
1
Peel the apples and cut out the cores.
- Apple: 2 pieces
2
Slice into rings, but not too wide, as the apple should cook through. You can sprinkle with lemon, but it's optional.
- Apple: 2 pieces
3
Whisk the egg until fluffy. Pour a small amount of warm water over the yeast and let it sit for 10-15 minutes.
- Chicken egg: 1 piece
- Dry yeast: 2 g
4
Add flour, milk, and 10 grams of sugar to the egg.
- Wheat flour: 100 g
- Milk: 60 ml
- Sugar: 70 g
5
Melt the butter over low heat.
- Butter: 20 g
6
Pour the melted butter into the egg mixture and mix well.
- Butter: 20 g
7
Add yeast and knead until smooth. Let the dough rise for 10 minutes.
- Dry yeast: 2 g
8
Grind the nuts and add the remaining sugar.
- Nuts: 150 g
- Sugar: 70 g
9
Coat the apple rings on both sides with a nut-sugar mixture.
- Apple: 2 pieces
- Nuts: 150 g
- Sugar: 70 g
10
Heat the oil in a pan over medium heat. Dip the rings in the batter so that it covers the entire surface of the apple, and place them in the pan.
- Vegetable oil: to taste
- Apple: 2 pieces
- Wheat flour: 100 g
- Milk: 60 ml
- Chicken egg: 1 piece
- Dry yeast: 2 g
11
Fry until golden brown, flip and fry until cooked through.
- Vegetable oil: to taste
12
Place the ready rings on paper napkins to drain excess oil. They taste better hot.
