Dutch appelbeignets (aka Dutch apple fritters) are a delicious traditional treat in the Netherlands, particularly enjoyed during New Year's celebrations. They have slices of tart apples, such as Granny Smith, encased in a rich, sweet batter and deep-fried to golden perfection. The result is a crispy exterior with a soft, warmly spiced apple centre, dusted with a light sprinkle of powdered sugar for an added touch of sweetness.
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Category
Dessert
Servings
8
Prep time
2 hours
Cook time
15 minutes
Dutch appelbeignets (aka Dutch apple fritters) are a delicious traditional treat in the Netherlands, particularly enjoyed during New Year's celebrations. They have slices of tart apples, such as Granny Smith, encased in a rich, sweet batter and deep-fried to golden perfection. The result is a crispy exterior with a soft, warmly spiced apple centre, dusted with a light sprinkle of powdered sugar for an added touch of sweetness.
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.
