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Apple Cinnamon Fritters

Desserts Regional Cuisine of Poland 40 min Medium 18 wyświetleń ~16.35 PLN * - (0)
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Description

Classic Polish apple fritters with a cinnamon touch — fluffy pancakes made from yeast dough with pieces of apple, slightly sweet, aromatic, and golden after frying. This dish has roots in the rural cuisine of Poland, where simple ingredients (flour, egg, milk, apple) were combined into quick, hearty treats. Perfect for dessert, an afternoon snack, or a warming breakfast in winter. Serve hot, traditionally dusted with powdered sugar and/or with a dollop of sour cream; they pair wonderfully with dried fruit compote or tea with lemon. The texture should be soft and slightly moist inside, with a golden, crispy crust on the outside, and the aroma of cinnamon enhances the apple sweetness.

Ingredients Used

Ingredients (11)

Servings:
4
  • Wheat flour 250 g
  • Milk 250 ml
  • Chicken egg 2 szt. (~120 g)
  • Fresh yeast 25 g
  • Sugar 50 g
  • Apple 2.5 szt. (~450 g)
  • Rapeseed oil 60 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Ground cinnamon 4 g
  • ✨ Opcjonalne
  • Powdered sugar 30 g
  • Sour cream 200 g
💰 Szacowany koszt dania: ~16.35 PLN (4.09 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Starter

1

Prepare the starter: pour 100 ml of milk into a small saucepan or jug and heat it to a temperature of 35-37°C (it should be noticeably warm, not hot — check with the inside of your wrist). Crumble fresh yeast into the warm milk and add 10 g (about 1 tablespoon) of sugar from the total amount. Gently mix with a fork until the yeast dissolves. Cover with a cloth and let it sit for 8-10 minutes; after this time, a fluffy, bubbly foam should appear on the surface — this is a sign that the yeast is active.

Ingredients: Milk, Fresh yeast, Sugar
Use a kitchen thermometer or check the temperature with your hand; if no foam appears after 10 minutes, the yeast may be inactive — prepare a new batch. The bowl for the starter should be glass or plastic, not metal.

Dough

2

In a large bowl, sift the wheat flour, add salt and ground cinnamon, and mix the dry ingredients with a spoon so that the spices are evenly distributed. Make a deep well in the flour.

Ingredients: Wheat flour, Salt, Ground cinnamon
Use a large bowl made of plastic or stainless steel. Sifting the flour aerates it and makes the dough lighter.
3

In a separate bowl, whisk the eggs with the remaining sugar (40 g) and the rest of the milk (150 ml). Pour the active mixture into the eggs and mix until smooth. Gradually pour the liquid into the flour, stirring with a wooden spoon from the center outwards, until the mixture is smooth and free of dry lumps. The batter should have the consistency of thick cream — it should flow from the spoon but not be runny.

Ingredients: Sugar, Milk, Wheat flour, Fresh yeast
Use a hand whisk or a wooden spoon. If the batter is too thick, add a tablespoon of milk at a time; if it's too thin, add 1-2 tablespoons of flour. Do not overmix — just enough to combine the ingredients.
4

Prepare the apples: peel the apples, remove the cores, and grate them on a coarse grater. If the apples are very juicy, gently squeeze out the excess juice with your hand or a cloth (do not squeeze too hard — we want to keep the moisture). Add the grated apples to the batter and gently mix with a spatula to evenly distribute the pieces of fruit.

Ingredients: Apple
For grating, use a metal grater with large holes. If you prefer denser pancakes, drain the apples for a few minutes in a sieve.

Rising

5

Cover the bowl with the dough with a clean cloth or plastic wrap and set it in a warm place (e.g., next to a heated stove) for 20-25 minutes, until the volume of the dough slightly increases and air bubbles appear. The dough does not need to double in size like yeast rolls — a slight puffing is enough.

Do not place the dough in a draft or on a directly hot surface. A warm and stable place will ensure even rising. If you are using dry yeast, the rising time may be shorter.

Frying

6

Heat a 24-26 cm skillet over medium heat. Pour in canola oil so that there is a layer of about 3-5 mm at the bottom (start with 2-3 tablespoons). When the oil is hot (drop a bit of batter in — if it starts to sizzle and bubble, it's ready), scoop the batter with 2 tablespoons and form small pancakes, placing them in the skillet with some space in between.

Ingredients: Rapeseed oil, Apple, Wheat flour
The best is a non-stick frying pan. Use two spoons for serving: one to scoop the batter, the other to cut and help place it in the fat. Control the temperature — if the pancakes darken quickly on the outside, reduce the heat.
7

Fry the pancakes for 2.5-3 minutes on one side, until the edges set and the surface is full of small bubbles. Flip with a spatula and fry for another 2-3 minutes until nicely golden brown. Transfer the finished pancakes to a plate lined with paper towels to drain excess fat.

Ingredients: Rapeseed oil
If you fry too many at once, the oil temperature will drop and the pancakes will absorb more fat. Fry in batches of 3-4 pieces, leaving space in the pan.

Serving

8

Serve the pancakes hot: dust with powdered sugar (optional) and serve with a spoonful of sour cream on the side for contrast. You can also drizzle lightly with honey or serve with a compote of dried fruits.

Ingredients: Powdered sugar, sour cream
Use a sieve to evenly dust with powdered sugar. Additionally, you can add fresh vanilla to the cream or a bit of lemon juice to the apples before mixing to enhance the flavor.

Fun Fact

💡

Racuchy (also known as racuchy) in many regions of Poland were a quick dish prepared after apple picking — simple ingredients filled the family table, and versions with yeast provided a characteristic fluffiness.

Best for

podwieczorek śniadanie zimowe deser po obiedzie

Tips

🍽️ Serving

Serve immediately after frying, while they are still soft in the middle. For a flavor contrast, serve with sour cream or natural yogurt and a compote of dried plums or tea with lemon. If you like, sprinkle lightly with cinnamon or add fresh seasonal fruits.

🥡 Storage

It's best to eat the pancakes right away; stored in the fridge, they lose their crispiness. To reheat, place them in an oven preheated to 180°C for a few minutes or quickly sauté them in a dry pan — this will restore a slightly crispy crust. Freezing cooked pancakes is not recommended (they lose their texture).

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