Yeast apple fritters Recipe
Yeast apple fritters are fluffy little pancakes that in Poland are often served for afternoon tea or a sweet supper. They smell of yeast and cinnamon, and hide pieces of juicy apple inside. They’re a bit like a cross between pancakes and doughnuts – perfect for a chilly day when you crave something homemade and sweet.
These yeast-based fritters are wonderfully light and fluffy, with soft pieces of apple and a hint of cinnamon, making them a cozy, nostalgic treat that’s easy to share.
Chef's tips
Make sure the milk is only lukewarm so the yeast can work properly without being killed by high temperature. Don’t overcrowd the pan when frying – the fritters need space to puff up and cook through evenly.
How to serve
Serve warm, dusted generously with icing sugar. They’re delicious with a side of fruit jam, a dollop of sour cream or yogurt, or a drizzle of vanilla sauce.
Ingredients
- flour - 250 g
- milk slightly warmed, but not hot - 250 ml
- fresh yeast you can use 7 g instant yeast - 20 g
- sugar - 2 tablespoons
- egg - 1 piece
- apples peeled, cut into small cubes - 2 pieces
- ground cinnamon optional - 0.5 teaspoons
- oil enough to cover the bottom of the pan with a thin layer
- sugar for sprinkling
- salt - 1 pinch
Preparation
- Gently warm the milk until lukewarm – it should feel warm to the touch, but not hot.
- Crumble the yeast into a small bowl, add 1 tablespoon of sugar, 2 tablespoons of lukewarm milk and 1 tablespoon of flour. Mix, cover and set aside for 10–15 minutes, until foam appears on the surface.
- Put the remaining flour into a large bowl, add the salt, the remaining sugar, the egg and the yeast starter.
- Gradually pour in the remaining milk, mixing with a spoon or a mixer fitted with dough hooks until you get a smooth, fairly thick batter, slightly thicker than pancake batter.
- Cover the bowl with a cloth and leave in a warm place for about 30–40 minutes, until the batter rises visibly and doubles in volume.
- Peel the apples, remove the cores and cut into small cubes. Mix with the cinnamon.
- Add the apples to the risen batter and gently fold in with a spoon.
- Heat the oil in a pan over medium heat. Spoon portions of the batter into the pan, forming small fritters.
- Fry the fritters for 2–3 minutes on each side, until golden and puffed. If they brown too quickly, reduce the heat.
- Place the fried fritters on a plate lined with paper towels to drain excess fat.
- Before serving, dust the fritters with icing sugar.
Storage
Racuchy najlepiej smakują świeże, ale można je przechowywać w lodówce do 2 dni. Podgrzewaj na suchej patelni lub w piekarniku, aby odzyskały lekko chrupiącą skórkę. Można je też zamrozić do 2 miesięcy.
