Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To deep-fry
How it's done
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Dough
Mix the flour, baking powder, sugar and salt in a bowl. Combine the apple puree, egg and oil, mix into the flour, combine to form a soft dough, knead briefly. Flatten the dough, cover and chill for approx. 30 mins.
To deep-fry
Fill a pot to 1/3 with oil and heat it to approx. 175 °C. Roll out the dough in batches between two sheets of baking paper into a rectangle approx. 25 cm x 16 cm and approx. 1 cm thick. Cut into triangles of approx. 7 cm. Slide the triangles into the oil using a slotted spoon, fry for approx. 1½ mins. until golden brown, turning occasionally. Remove and drain on paper towels. Pour the sugar and cinnamon into a deep dish, mix, then toss the apple doughnuts in the sugar.
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