Small bread with apple filling

Ingredients

• 500 g of baked and mashed apples (such as crab apples or waxy apples)
• 150 ml
• 50 g of margarine
• 150 ml of water
• 100 grams
• 1
• salt
• pepper
• walnut and nutmeg
• Prepare a smooth and creamy puree by mixing the baked apples with a little cream.
• Melt 150 ml of butter in hot water.
• Add the flower and a pinch of salt.
• Continue mixing until the dough becomes smooth and pulls away from the sides of the bowl.
• Remove the pan from the heat and stir in the egg into the beetroot puree mixture.
• Mix the batter with the mashed potatoes, season with salt, pepper, and nutmeg, and then heat oil in a deep-fat fryer.
• Form small balls using two spoonfuls of the dough, then fry them in small batches in hot oil until they are golden brown.
• Let the doughnuts drain on paper towels.

Melt the butter in 150 ml of boiling water.

Add the flour and a pinch of salt.

Continue to mix until the dough becomes smooth and pulls away from the sides of the pan.

Remove the pan from the heat and mix the egg with the crepe batter.

Mix the French fry batter with the mashed potatoes, season with salt, pepper, and nutmeg, then heat oil in a deep fryer.