Here is the Apple Fritter recipe by Barbara Tuemp
Recipe:
1/2 cup sugar
1 cup salted butter
1/4 cup milk powder (or 2 cups whole milk - but take this volume out of the 1 litre lukewarm water )
2 1/2 Tbsp salt
1 Tbsp instant dry yeast ( you can also use regular yeast)\
2 eggs (optional)
12 cups All-Purpose Unbleached flour ( do not use cake flour )
1 liter lukewarm water
Mix to dough consistency, knead 5 min.,let rise til double, punch down
Cut into 350 g pieces, do not handle, and let rise again to double
Peel, core and slice apples (cultivars: Empire or Spartan or combo ), about 2 per 350 g piece, and put in light lemon water to prevent browning.
Barbara also said that Red Delicious apples are good to use for apple fritters.
But I protested that I have read so many times red delicious becomes mushy!
Barbara said those are the red delicious you get in the supermarkets already coated with sheen.
Red delicious after the first frost in the orchard are good for apple fritters and for keeping (storage) Barbara does not use Granny Smiths because they burn.
Back to the recipe
Heat oil (canola or peanut or any oil with a high smoking point) to 365 degrees. Do not use olive oil.
Scoop about 1 cup of apple mix into oil, turn over. When evenly brown, take out and place on draining screen.
When cool enough to handle cover with icing and drain again.
Icing: Icing sugar mixed with hot water to gravy consistency.
If you have any questions for Barbara regarding the recipe, please email me at telljosephlopez2@gmail.com and I will relay both question and answer.
If you want the audio file of my radio interview with Barbara, I can send it to you by WeTransfer. Please e-mail me your e-mail address. No charge.
