Apples in beignetdej

Ingredients for Apples in beignetdej

Instructions for Apples in beignetdej

To prepare the Apples in beignetdej recipe, please follow these instructions:

The flaky, peeled apples are freed for flower and stalk. The core housing is drilled out. The apples are cut into 1 cm thick slices and brushed with lemon juice to avoid getting dark.


Flour, baking soda and spices are sieved together and stirred for equalization with the milk. A coiled egg, oil and beer is stirred in.

The oil is heated to 185 degrees C.

The apples are dipped in the dough and immediately placed in the fat. They are light brown on both sides, worn on gray paper.

Served warm, sprinkled with flourishes. If the dough slides off the apples before they get in the grease, turn the apples in a little dry flour before dipping them into the dough.