Happy New Year and welcome to the first episode of Swiss Food Discovery in 2020. Today, I’m presenting a dish typical to the Emmental valley in the Canton of Bern. It’s a delicious apple donut, crisp on the outside and tender inside. A dessert worthy for a farmer’s fest.
Prepare a batter by mixing 150 ml milk with 1 tsp vanilla extract, 50 g butter and 1 egg yolk. Add 70 g flour mixed with 1 tsp baking powder and a pinch of salt. Carefully fold in a stiff egg white.
Peel 3-4 apples and cut them into 1 cm thick slices. Remove the seeds and then turn the apple rings in the batter. Fry in butter, a couple of minutes on each side, deep fry in vegetable oil until golden or bake in the oven for 20 minutes at 180°C. Dust with cinnamon and powdered sugar.
Serve with vanilla custard, dried apple rings, hazelnut croquant and dried mallow blossom.