In this post, we’re immersing ourselves in the warmth of Dutch “gezelligheid” with a beloved classic – Appelflappen, those irresistible Dutch Apple beignets. With the festive season approaching, memories of oudejaarsavond (New Year’s Eve) with my family come rushing back, the kitchen filled with the sweet aroma of these delectable treats. Come along on this culinary adventure, where every bite carries the essence of cherished family traditions and the sweetness of shared moments.
As the clock ticked closer to midnight on oudejaarsavond, our family kitchen turned into a hub of laughter and mouthwatering scents. Appelflappen, golden and crisp, took pride of place on the table, each bite a burst of joy and anticipation for the year ahead. Gathered together, watching the “oudejaarsconference,” swapping stories, lighting our sparklers, and relishing these apple-filled delights became a time-honored ritual, a magical touch to our New Year’s Eve celebrations. And, of course, let’s not forget the oliebollen – an essential companion that completed the harmonious flavor symphony on our festive spread, a true marker of our family traditions.
Ingredients
Batter
- 225 g All-Purpose Flour
- 225 ml Whole Milk Lukewarm
- 5 g Instant Yeast
- 7 g Brown Sugar
- 1.5 g Salt
- 10 g Unsalted Butter Room temperature
- 1 Egg Yolk
Filling
- 4 Apple
- 50 g Sugar
- 1 tbsp Ground cinnamon
Other Ingredients
- 4 Qt Oil For frying
EQUIPMENT
NUTRITION
Disclaimer
Nutrition Facts provided are a calculated estimate and will vary based on cooking methods and brands of ingredients used.
Instructions
Making the Batter
- Make sure your milk is no warmer than 43ºC (110F).
- Add the brown sugar to the milk, and mix to combine.
- Add the yeast to the milk, and stir it through.
- Let the milk rest until bubbles appear on the surface of the milk. You’re good to go when you see some bubbles appear every second or so.
- Put the flour in a mixing bowl, and create a well in the middle.
- Sprinkle the salt on the outer edge of the flour.
- Add the egg yolks and butter to the well.
- Pour the milk, sugar, and yeast mixture into the well.
- With a wooden spoon, mix everything together until there are no more lumps.
- Cover the bowl, and let the batter stand in a warm spot for 1 hour.
Making Appelflappen
- Preheat your oil to 180ºC (350F)
- In a shallow dish, combine the cinnamon and sugar, and stir it thoroughly.
- Peel and core the apples.
- Slice the apples into medium slices
- Dip the apple slices in the cinnamon-sugar mixture.
- Dredge the apple slice through the batter, making sure it’s covered. If the batter is too thick for this, you can thin it out with some milk.
- Fry the appelflappen for 3 minutes, flipping them over halfway through. Don’t overcrowd the oil, only do a few at a time.
Serving Suggestions
- Serve warm, covered in powdered sugar, or more cinnamon sugar.
