Apple Fritters with Cinnamon Sugar and Apple Ragout

Min, simply melt yeast in a little warm milk, stir until smooth with about 50 g flour, dust with flour and leave in a warm place. Stir butter, sugar, salt, remaining milk, egg yolks and egg over moderate heat, add to dampfl. Incorporate remaining flour and knead until dough pulls away from baking bowl.

Roll out dough into a rectangle, brush with rum, sprinkle on the diced apples and raisins, roll dough tightly. Cut 2 to 3 cm thick slices into small pieces and place them on a plate sprinkled with flour. Press a little flat and let rise with the lid closed.

Fry the apple fritters in hot fat on both sides, then drain on kitchen roll and sprinkle with cinnamon sugar.

For the apple ragout:

Peel apples and cut into small cubes. Soften half of the apple cubes in the apple juice with the cinnamon stick and a little sugar with the lid closed. Remove the cinnamon stick and crush. Later stir in the remaining apple pieces. Do not make more, cool completely.

Sprinkle apple fritters with cinnamon sugar, bring to table with apple ragout.

Drink:

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