Baked apple rings
This classic dish was prepared as a main course or dessert in every household in the Salzkammergut.
Philipp Zauner from the k. u. k. Zuckerbäckerei reveals the family recipe, which is presented in the book ‘Der süße Zauner’. The Zauner confectionery in Bad Ischl can look back on a long tradition. As the imperial and royal. As the imperial and royal court confectioner, it spoilt the imperial couple Franz Joseph I and Sisi with sweets during their summer holidays in Bad Ischl. And who doesn't know the world-famous Zaunerstollen...
Quantity
For approx. 4 portions
Ingredients
- 4 - 6 apples
- Juice of 1 lemon
Pastry dough:
- 100 g flour
- 150 ml milk
- 1 pkg vanilla sugar
- 3 egg yolks
- 3 egg whites
- 30 g sugar
- 1 pinch of salt
- clarified butter for frying
- cinnamon
- Icing sugar or granulated sugar
- Vanilla or cinnamon ice cream
Preparation
Peel and core the apples, then cut into slices of the same thickness and sprinkle with a little lemon juice.
To make the batter, mix the flour with the milk, vanilla sugar and yolks until smooth. Beat the egg whites, sugar and salt until stiff and carefully fold the egg whites into the mixture.
Heat the clarified butter in a small pan. Dust the apple rings with a little flour, pull through the batter and immediately place in the hot fat. Bake the rings over a medium heat until golden brown. Remove with a slotted spoon, drain briefly on a layer of kitchen roll and roll in cinnamon sugar.
Place on a plate while still warm and serve with a scoop of vanilla or cinnamon ice cream.