Can I make apple dumpling without milk?

Yes, you can make apple dumpling without milk by using almond milk, soy milk, or rice milk as an alternative.

Can I make the apple dumpling in advance?

Yes, you can make the apple dumpling in advance and store it in the refrigerator. You can also freeze it and thaw it later when you want to eat it.

How do I make an apple fritter crispy?

Brush the apple roll with egg and bake at 200°C until golden brown.

Which apple varieties are best for apple fritters?

Use firm apples such as Jonagold, Elstar or Granny Smith.

Can I freeze apple fritters?

Yes, wrap them in foil and bake from frozen until warm and golden brown

Apple dumpling

Name: Apple dumpling
Cook time: 1 min
Total time: 1 min
Yield: 4-5P
Ingredients: 200 g flour; 1 dl milk; 10 g sugar; 20 g fresh yeast; 60 g butter; a pinch of salt; 4 large or 5 small hard apples from the orchard: Cox, Reinette, Boskoop; 2 tbsp light brown sugar; 1 tbsp butter at room temperature; 1 tsp cinnamon; 1 egg yolk; 1 tbsp milk; a brush; a round shape of at least 20 cm in diameter; a fireproof dish

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Discover this recipe from Sofie Dumont for a baked apple with a brown sugar coating. Pure nostalgia! Enjoy!

Ingredients

What do you need?

Quantity: 4-5P

For the dough
200 g flour
1 dl milk
10 g sugar
20 g fresh yeast
60 g butter
a pinch of salt

For the filling
4 large or 5 small hard apples from the orchard: Cox, Reinette, Boskoop
2 tbsp light brown sugar
1 tbsp butter at room temperature
1 tsp cinnamon
1 egg yolk
1 tbsp milk
a brush
a round shape of at least 20 cm in diameter
a fireproof dish

200 g flour
1 dl milk
10 g sugar
20 g fresh yeast
60 g butter
a pinch of salt

4 large or 5 small hard apples from the orchard: Cox, Reinette, Boskoop
2 tbsp light brown sugar
1 tbsp butter at room temperature
1 tsp cinnamon
1 egg yolk
1 tbsp milk
a brush
a round shape of at least 20 cm in diameter
a fireproof dish

Preparation method

How do you make this?

Combine all the ingredients and knead for about ten minutes until you have a nice ball. Place the dough in a bowl, seal tightly with plastic wrap, and let it rise for at least 1 hour in a warm place.

(One hour later) Peel the apples. Remove the bottom half of the core using an apple corer. Cut the core halfway loose by going horizontally through the apple with the tip of a knife. The top centimeter of the core and the stem must remain intact!

Mix the brown sugar, butter, and cinnamon into a thick paste and fill the holes of the cores with it. Push down well.

Preheat the oven to 190 °C.

Take the dough out, sprinkle some flour on the work surface, and divide the dough into four pieces (or five, depending on the number of apples).

Roll each piece out into a round sheet.

Place the apple on it and try to estimate how much dough you need to wrap it completely.

Cut the dough to size, by hand or with a round cutter.

Poke a hole in the center and place it over the stem. Fold the dough neatly closed at the bottom.

Beat the egg yolk with the milk and brush each apple with the mixture for a shiny crust.

Place the apples in a fireproof dish and bake them for 20 to 25 minutes, depending on the size of the apples.