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This doughnut pancake recipe brings joy to any table with its soft texture and sweet apple center wrapped inside fluffy dough. It is a wonderful treat that feels both nostalgic and novel every time I make it.
I remember making these for a birthday party and they disappeared before I could set the platter down
Ingredients
- Wheat flour: provides the structure and chewiness of the dough
- Milk: activates the yeast and gives richness to the dough
- Sugar: adds just enough sweetness to balance the apple
- Egg: binds the dough and adds moisture for a soft finish
- Melted butter: enriches the dough and gives it a silky texture
- Instant yeast: helps the dough rise quickly and evenly
- Apple: adds a juicy sweet center that softens slightly when fried
- Powdered sugar: for dusting adds the final sweet touch after frying
Step-by-Step Instructions
- Prepare the Yeast:
- Dissolve the instant yeast and sugar in warm milk and let it sit for five to seven minutes to activate until foamy
- Make the Dough:
- Sift the flour into a mixing bowl then add the egg melted butter and the yeast mixture and knead until a soft smooth dough forms
- Let It Rise:
- Transfer the dough to a bowl and cover it with a clean cloth then set it in a warm spot to rise until doubled in size about one to one and a half hours
- Prepare the Apples:
- Peel the apple remove the core and chop it into small even cubes to ensure even cooking
- Shape the Doughnuts:
- Roll out the dough on a lightly floured surface to about one centimeter thickness then cut into circles using a cutter or glass
- Add the Filling:
- Place a few cubes of apple in the center of each dough circle then gather the edges and seal well to enclose the filling
- Second Rise:
- Place the filled doughnuts seam side down on a floured board flatten them gently and let them rest for about twenty minutes
- Fry the Doughnuts:
- Heat oil in a pan and fry the doughnuts on both sides until golden brown and puffed turning as needed for even color
- Finish and Serve:
- Remove the doughnuts and place on paper towels to drain then dust generously with powdered sugar before serving warm
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These are a favorite in my house especially when I make them on a cold weekend morning while the kids are still in their pajamas waiting in the kitchen
Storage Tips
Store leftover doughnuts in an airtight container at room temperature for up to two days To reheat use a low oven or microwave in short intervals to avoid drying them out
Ingredient Substitutions
You can use pear instead of apple for a twist with more floral flavor If you don’t have instant yeast use active dry yeast but activate it in warm milk with sugar before mixing
Serving Suggestions
Serve them warm with a drizzle of honey or caramel sauce for extra indulgence Pair them with hot chocolate or spiced tea for a comforting snack
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Cultural and Historical Context
These doughnut style pancakes resemble a fusion of central European fruit filled pastries and classic fried doughnuts They are especially popular at festive gatherings or as a weekend family treat
Frequently Asked Questions About Recipes
- → What kind of apples work best?
Firm, slightly tart apples like Granny Smith or Gala hold their shape well and provide a balanced sweetness.
- → Can I bake these instead of frying?
While traditionally fried, you can bake them at 180°C (350°F) until golden, though the texture will be slightly different.
- → How do I store leftovers?
Store in an airtight container at room temperature for up to two days or refrigerate for up to four days. Reheat gently before serving.
- → Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough after the first rise and shape it the next day before the second rise and frying.
- → Is there a substitute for instant yeast?
You can use active dry yeast, but be sure to activate it in warm milk with sugar before using, and allow a bit more time for rising.