Rachukhi with Apples
Fluffy Polish-style yeast fritters with juicy apples, a golden crust and a dusting of powdered sugar.
Ingredients
- wheat flour300 g
- milk250 ml
- dry yeast7 g
- egg1 pcs
- apples2 pcs
- sugar3 tbsp
- frying oil4 tbsp
- powdered sugar30 g
- salt1 to taste
- water1 tsp
Instructions
Warm the milk to 35–38 °C. Pour off 100 ml and stir in the yeast, 1 tbsp sugar and 2 tbsp flour; set aside for 10 minutes until the mixture foams up.
Mix the remaining flour, 2 tbsp sugar and salt. Add the yeast starter, the rest of the warm milk and the egg; mix for 8–10 minutes until you get a thick, sticky batter.
Cover the batter and leave it in a warm place for 30 minutes, until it visibly rises.
Peel the apples, remove the cores, and cut into 1 cm cubes. Fold them into the batter and let it rest for another 10 minutes.
Heat about 3 mm of oil in a skillet over medium heat. Dip a spoon in water, drop in portions of batter and flatten them slightly.
Fry the fritters for 2–3 minutes on each side until golden brown, adding more oil as needed. Transfer to paper towels to drain.
Dust the fritters with powdered sugar and serve warm.
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