Grandma Kest used to make these. Now you can too. And you'll have friends, family and total strangers following you around, shamelessly begging for more.
DUTCH APPLE PUFFS
1 cup warm water
1 envelope dry yeast
⅓ cup sugar
1 t. salt
1 egg
¼ cup margarine or butter
2 cups all-purpose flour
½ t. cinnamon
⅛ t. nutmeg
⅛ t. ground cloves
5 large cooking apples
1 to 2 quarts oil for deep frying
Dissolve yeast in warm water. Add sugar, salt, egg and oil and beat on medium speed for 2 minutes. Add flour and spices. Beat another 3 minutes. Cover bowl and let rise in a warm place for 1 hour, or until the batter doubles in bulk.
Core and peel apples; slice into thin rings (about ¼" thick). Dip rings into flour, then into yeast batter. Drop into hot oil (375° F) and fry until golden brown. Turn and fry on other side. Fish out puffs and let drain on paper towels.
While puffs are still hot, roll them in a bowl of powdered sugar. Put on serving plate and top with another dusting of powdered sugar. Serve warm.
Serves many.
Contributor: Catharina Kest, via Karin Buck
