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.
Appelflappen: Dutch Appel Beignets for your New Year’s Eve Celebration
Creating Appelflappen is not just about the ingredients; it's about infusing each delicious pastry with the love and memories of countless celebrations. In this blog post, I'll walk you through the steps, sharing the secrets behind these Dutch Apple beignets that have graced my family's New Year's tradition for as long as I can remember. Get ready to bring the heartwarming spirit of our cozy celebrations and the delicious essence of Appelflappen and oliebollen into your own kitchen!
Als er Instant gist vermeld staat in het recept, waarom dan het gistpoeder in de melk en wachten voor de belletjes?
Is dit niet een onnodige handelswijze?
Een gepensioneerde Banketbakker.
You don't have to, I do it for two reasons: I will know if the yeast is still alive, and when people following along accidentally get active-dry yeast, they can still follow these steps to make it work for them too! I have never had this prevent my doughs from rising, so I don't think it's "harmful" to do it.
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Als er Instant gist vermeld staat in het recept, waarom dan het gistpoeder in de melk en wachten voor de belletjes?
Is dit niet een onnodige handelswijze?
Een gepensioneerde Banketbakker.
You don't have to, I do it for two reasons: I will know if the yeast is still alive, and when people following along accidentally get active-dry yeast, they can still follow these steps to make it work for them too! I have never had this prevent my doughs from rising, so I don't think it's "harmful" to do it.