Apple Crab (Apple Fritters) Recipe

Heat the milk and butter: In a small saucepan, gently heat 220 ml of milk and 60 g of butter together until the butter melts and the mixture is warm but not boiling. Remove from heat and let it cool slightly until lukewarm.
Activate the yeast: If you’re using fresh yeast, crumble it into the warm milk-butter mixture and stir until dissolved. If using dry yeast, simply sprinkle it over the warm milk and let it sit for 5-10 minutes until foamy.
Mix the dry ingredients: In a large mixing bowl, combine 500 g of flour, 80 g of sugar, 1 tsp of salt, and some grated lemon peel for a fresh, zesty aroma.

Combine wet and dry ingredients: Make a well in the center of the flour mixture and add the egg. Gradually pour in the warm milk-butter mixture with the yeast. Stir everything together until a dough forms.
Knead the dough: Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment if preferred.
Let the dough rest: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest in a warm spot for about 30-45 minutes or until it doubles in size.

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Prepare the apples: While the dough is resting, wash, peel, and core the 400 g of apples. Cut them into small cubes.
Mix the filling: In a bowl, toss the apple cubes with 30 g of sugar, a generous amount of cinnamon (to taste), and a squeeze of lemon juice. This will add a sweet-tart flavor and prevent the apples from browning.

Roll out the dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1 cm thick.

Add the filling: Spread the prepared apple filling evenly over the dough.
Roll up the dough: Starting from one of the longer sides, carefully roll the dough up like a jelly roll. Once rolled, cut the dough into slices about 5 cm thick.
Second rest: Place the dough slices on a tray, cover with a towel, and let them rest for an additional 30 minutes.

Heat the clarified butter: In a deep skillet, heat enough clarified butter (or frying oil) to deep-fry the fritters over medium heat.
Fry the fritters: Carefully add the dough pieces to the hot oil and fry for 3-4 minutes per side until golden brown. Make sure not to overcrowd the pan—fry in batches if necessary.
Check for doneness: The fritters are perfectly cooked when they have a golden exterior and a white ring in the middle, indicating that the dough has risen properly.

Drain the fritters: Once fried, remove the fritters from the oil and drain on a plate lined with paper towels to absorb excess oil.

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Cinnamon sugar: In a small bowl, mix 4 tbsp of sugar and 1 tsp of cinnamon.
Coat the fritters: While the fritters are still warm, roll them in the cinnamon sugar mixture to give them a sweet, spiced coating.

Alternatively: You can dust the fritters with icing sugar for a lighter finish if you prefer.

Cool slightly: Let the fritters cool for a few minutes, then serve warm for the best flavor and texture. These apple fritters pair wonderfully with a cup of tea or coffee and are perfect for any time of day!

Squeeze the lemon: Adding lemon juice to the apple mixture not only prevents browning but also enhances the flavor, balancing the sweetness of the filling.

Resting the dough: Make sure to let the dough rest twice—once after kneading and again after shaping the fritters—to ensure a light, airy texture.
Frying temperature: Keep the oil at a consistent medium heat. Too hot, and the fritters will brown too quickly without cooking through; too cold, and they’ll absorb too much oil.