Normandy style apple doughnuts
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Ingredients :
for 6 servings :
For the batter :
250 grams wheat flour (half a pound)
1 pinch of table salt
1/4 liter of lager
3 eggs (yolks and whites)
1 soupspoon of grapeseed oil
For the filling of the doughnuts :
1 kilogram (2 pounds) of apples
1 soupspoon of dry apple brandy (Calvados) except if you make doughnuts for children of course !
3 soupspoon of caster sugar
Icing sugar
Very clean frying oil
Direction :
1. Peel and core the apples and cut them in 1/2 inch thick slices. Put them on a dish and sprinkle caster sugar (and eventually apple brandy) on them. Cover with a clingfilm and put into the fridge.
2. Prepare the batter : pour the flour in a salad bowl, make a 'fountain' (hole in the middle), add the beaten yolks (like for an omelette) and the table salt then progressively pour the bier while blending with (incorporating in) the flour. Leave it during 15 minutes at room temperature and covered with a napkin.
3. Heat the frying oil to 350°F.
4. In the meantime, whisk the whites of the eggs with a pinch of salt until they form peaks then gently incorporate them into the former stuff with a wooden spatula as if you were preparing a soufflé.
5. Carefully dip the apple slices one by one into the batter then into the frying oil (a small number at a time). When they are browned of both sides, put them on a soaking paper, sprinkle with icing sugar and put them on a dish that can bear the heat of an oven.
6. Put the dish in the hot oven for a few minutes just before eating the doughnuts.
When drinking a bowl of tradtional cider with it, you will discover Normandy ...
