What You Need (to Bake 9–10 Pastries)
As for the Flour:
Sugar: 50 grams, or 1/4 cup
Laying: 2 big eggs
Flavor vanilla There are 8 grams (about 1 tablespoon) of sugar.
Half a cup (125 grams) of yoghurt
Half a milliliter (3.4 teaspoons) of sunflower oil
Three and a half cups (420 grams) of flour
Measure 10 grams (or 2 tablespoons) of baking powder.
Juice from one lemon, ground to taste
When it comes to filling:
Peeled and diced apples: two
2-Tbsp of sugar
Jam: 1 tablespoon (optional) of your favorite taste
One spoonful of butter
To Conclude:
Rolling Use sugar as a dusting agent; each pastry has its own nutritional information.
Over 220 caloriesµ
Include 4 grams of protein.
Thirty grams of carbs
Per 2 g, dietary fiber
Sweeteners: 12 grams
Caucasian: 9 grams
2-Grams of Saturated Fat
Forty milligrams of cholesterol
Ten milligrams of sodium
Clear and Simple Directions
First, get the dough ready.
Combine the eggs, ordinary sugar, and vanilla sugar in a large bowl and whisk until the mixture is fluffy and well blended.
Incorporate the grated lemon peel, sunflower oil, and yogurt into the egg mixture. Blend well by stirring.
Flour and baking powder should be mixed in a separate basin. To get a soft and elastic dough, gradually add this to the wet components while mixing.
The dough should no longer cling to your hands or the bowl after a little kneading. Gather the dough into a ball, return it to the bowl, and set it aside for 10 minutes to rest, covered with a towel.
Second Step: Filling Preparation Roughly chop the apples into cubes. Simmer them for a while.
In the same pan as the apples, add 2 teaspoons of sugar, 1 tablespoon of jam, and 1 tablespoon of butter.
After the apples have softened and the sauce has thickened, cook, stirring regularly, over medium heat. Just give it a few minutes, maybe five. Allow to cool slightly after removing from heat.
Step Three: Put the Pastries Together
Separate the dough into nine or ten equal portions.
Shape each ball into a circular that is about 5 to 8 millimeters thick.
In the middle of each dough circle, dollop some apple filling.
To aid in sealing the pastry, brush a little amount of water over the dough’s edges.
Create a half-moon shape with the dough and filling; use a fork to firmly press the edges to seal. Toss in the rest of the filling and dough and repeat.
Fourth Step: Deep-Fry the Donuts
Heat a pan over medium heat and add oil until it reaches a depth of about 2 cm.
Fry the pastries in batches when the oil is heated until they are golden brown. Allow about two to three minutes on each side.
When finished frying, transfer the pastries to paper towels to soak up any extra grease.
Stage 5: Conclude and Present
Grind the granulated sugar into a fine coating and roll the hot fried pastries in it.
Pour onto a serving plate and savor when hot or chilled. Although these pastries are at their finest when eaten immediately, they will keep for up to two days if sealed tightly.
Advice on Making Flavorful Fried Pastries
Check the Temperature of the Oil: For even cooking and to prevent the pastries from soaking up too much oil, maintain the oil at a steady medium heat.
Be careful to use a fork to firmly close the edges so that the contents doesn’t spill out when cooking.
The filling may be tailored to your liking by using a variety of fruits, nuts, or even chocolate.
Different Approaches to
Spice it up: For an added taste boost, add a pinch of nutmeg or cinnamon to the filling.
Try Other Jams: For a change of pace, try using apricot, raspberry, or strawberry jam instead of the same old thing.
When the pastries have cooled, drizzle them with a simple powdered sugar glaze for more sweetness and aesthetic appeal.
To appease your sweet need, try these fried pastries. They’re simple to make, and they’re tasty. These will quickly become a go-to snack because to their delicious apple filling and slightly acidic crust. Try these tasty pastries either warm from the oven or serve them as a festive centerpiece for your dessert table.
