Beignets aux pommes (fruity doughnuts from Normandy)

Tags: Vegetarian Desserts Cakes | Cookies World cuisine
20
69

Ingredients

60 g
50 ml
cider
or
25 ml
water
or
25 ml
milk
1
egg yolk
1 package
vanilla sugar
1 pinch/es of
baking powder
2
egg whites
1 pinch/es of
sea salt
40 g
sugar
2
apples
a little bit of
groundnut oil
a little bit of
cinnamon sugar

Preparation

  • Peel and core the apples and cut them into even discs (5 mm thick).
  • Mix the cider, egg yolk and vanilla sugar in a bowl, stir in the flour and baking powder.
  • Beat the egg whites together with a pinch of salt, add the sugar and beat the mixture until it forms stiff peaks. Then fold into the dough.
  • Heat oil in a deep fat fryer or pan to 170–180°C.
  • Dip the rings into the batter and then drop them directly into the hot oil and leave to cook.
  • As soon as both sides of the doughnut turn golden, remove the apple doughnuts and leave to drain on kitchen roll.
  • Dip in cinnamon sugar or dust with icing sugar and serve warm.

At a glance

Preparation time
20 min
Temperature
170-180°C
Difficulty
easy
Servings
16

Nutritional information

per 100g
protein 3g
fat 2g
carbs 28g
kcal 138
kj 581
Products in this recipe