This breeder of Haflinger horses is a convincing hostess of events such as the Christmas market, book readings or children’s birthday parties. Here, of course, her famous dessert is an absolute must! Apples have a great tradition in Pinzgau. In Bramberg, even the schoolchildren are familiarised with the old varieties and are allowed to grow apple trees and look after them during their lessons.
We asked Johanna Rauch about the secret of her apple rings and she revealed her recipe.
Recipe: Apple Rings
This time Johanna uses the Pinzgau Elstar apple, among other varieties that have a slight acidity, such as the local Boskop which are ideal for this dessert. It is important to her that the apples are peeled, but when cutting into thin slices the core with the seeds remains inside, in order to get the as much of the vitamins as possible.
For the batter (for six people) she uses:
• 150 – 200 g each of two types of flour (cake flour OR finely ground pastry flour and plain flour)
• 4 eggs
• 250 ml milk
• 1 tbsp apple flour
• 125 ml elderflower sparkling wine
• 1 sachet vanilla sugar (to make your own, combine a few drops of vanilla extract to taste with 2 teaspoons of caster sugar.)
• 1/2 teaspoon baking powder
Whisk all of this into a thick batter. Do not separate the eggs. Add the vanilla sugar and baking powder.
Two secrets for an even better taste
The first of her secrets is the tablespoon of Bramberger apple flour (from apple pulp), which is added to the batter. The second secret is the homemade Elderflower sparkling wine which is also stirred into the batter. This ensures that the batter rises and the apple rings taste nice and fluffy. Do not forget to add a pinch of salt.
Ultimately, the batter should have a creamy consistency to make it perfect and then the apple slices can be dipped into the batter.
Fill a pan halfway with vegetable oil and heat on the stove. The oil is the perfect temperature when the apple ring floats on top. Johanna Rauch tests one first. Then, the other rings follow and are fried until golden yellow. Serve on a plate and sprinkle with icing sugar.
BON APPETIT!
Photos © Wildbild