{"id":21871,"date":"2019-02-23T10:53:35","date_gmt":"2019-02-23T09:53:35","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21871"},"modified":"2025-09-29T10:52:40","modified_gmt":"2025-09-29T08:52:40","slug":"apple-fritter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2019\/02\/apple-fritter\/","title":{"rendered":"Apple Fritter"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/02\/Apfelkrapfen-43.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Apfelkrapfen-43\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/02\/Apfelkrapfen-43_thumb.jpg\" alt=\"Apfelkrapfen-43\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>Baking fritters is something very typical for this season. And while I have still not much love for celebrating carnival, I like to bake fritters once in a while. These apple fritters were inspired by some left over miniature apples, we used as decoaration for our christmas. After christmas I kept this cute little apples in my open kitchen shelf for because they were to beautiful to eat. But now the started to shrivel and so apple fritter were my new idea for them.<\/p>\n<p>When baking apple fritters you can find two kinds of recipes in Germany: Some are baked with a yeasted dough only, while others use a additional layer of P\u00e2te \u00e0 Choux to keep the apple piceses fixed in the fritters. I opted for the second variant and choose my favourite P\u00e2te \u00e0 Choux recipe and a standard yeast\u00a0 dough. From there it was only a short way to a delicious afternoon treat\u2026<\/p>\n<p><!--more--><\/p>\n<h1><u>Apple Fritter<\/u><\/h1>\n<p>yields 15 Fritters<\/p>\n<p>Sweet Starter <a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/02\/Apfelkrapfen-13.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Apfelkrapfen-13\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/02\/Apfelkrapfen-13_thumb.jpg\" alt=\"Apfelkrapfen-13\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<ul>\n<li>75g <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet Starter<\/a><\/li>\n<li>75g flour Type 550<\/li>\n<li>35g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>S\u00fc\u00dfer Starter<\/li>\n<li>125g flour Type 550<\/li>\n<li>100g Millk<\/li>\n<li>5g fresh yeast<\/li>\n<li>5g Salt<\/li>\n<li>30g sugar<\/li>\n<li>30g Butter<\/li>\n<\/ul>\n<p>P\u00e2te \u00e0 Choux<\/p>\n<ul>\n<li>115g Water<\/li>\n<li>30g Butter<\/li>\n<li>65g flour Type 550<\/li>\n<li>3g Salz<\/li>\n<li>100g egg (2 eggs size M)<\/li>\n<\/ul>\n<p>Apple filling<\/p>\n<ul>\n<li>200g apples, cut in small pieces<\/li>\n<\/ul>\n<p>For frying<\/p>\n<ul>\n<li>oil suitable for frying<\/li>\n<\/ul>\n<p>Coating<\/p>\n<ul>\n<li>100g sugar<\/li>\n<li>1 Tl. cinnamon<\/li>\n<\/ul>\n<p>Mix the ingredients of the sweet starter and let it rise for about 1-3 hours at 30\u00b0C until the volume doubles.<\/p>\n<p>Knead all ingredients except sugar and butter for 10 min at slow speed. . Now add the sugar in two increments and knead 1 min after add each portion of sugar. At last add the butter all at once. Knead to <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2011\/08\/gluten-entwicklung-und-fenstertest\/\">full gluten development<\/a>.<\/p>\n<p>Let the dough rise for 1.5 hours.<\/p>\n<p>In the meantime prepare\u00a0 the P\u00e2te \u00e0 Choux: Heat in saucepan water, butter, and salt until the mixture boils. Remove from heat, add the flour all at once and mix until all flour is incorporated. Place the saucepan on the stove again and whip at low heat for another 1-2 minutes, until the dough pull apart from the bottom.<\/p>\n<p>Place the dough in a kitchen machine and mix for 1 min. Now add the egg one by one and whip in between until a smooth dough is formed.<\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/02\/Apfelkrapfen-26.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Apfelkrapfen-26\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2019\/02\/Apfelkrapfen-26_thumb.jpg\" alt=\"Apfelkrapfen-26\" width=\"300\" height=\"200\" align=\"left\" border=\"0\" \/><\/a>Roll the dough into a square of 30&#215;30 cm. Spread with P\u00e2te \u00e0 Choux and scatter the apple pieces on the P\u00e2te \u00e0 Choux. Roll into a log and cut into 15 pieces (2 cm wide). Place on small squares of baking paper.<\/p>\n<p>Proof for 60 min without cover. They have to develop a skin to prevent soaking with oil when frying.<\/p>\n<p>Heat the oil to 150\u00b0 \u2013 160\u00b0C . Place the fritter upside down in the hot oil,\u00a0 and remove the paper. Fry each Fritter for 1-2 min, two times each side in a closed pot.<\/p>\n<p>After baking, turn them in a mixture of sugar and cinnamon while still hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baking fritters is something very typical for this season. And while I have still not much love for celebrating carnival, I like to bake fritters once in a while. These apple fritters were inspired by some left over miniature apples, we used as decoaration for our christmas. After christmas I kept this cute little apples [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21865,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19],"tags":[49,399,146,361,434],"class_list":["post-21871","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","tag-apfel","tag-zimt","tag-frittiert","tag-suesser-starter","tag-yeast"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21871","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=21871"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21871\/revisions"}],"predecessor-version":[{"id":21873,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21871\/revisions\/21873"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21865"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21871"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21871"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21871"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}