Dutch Apple Puffs

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