Caramelized Apples with Donut Bubbles

Ingredients

• 200 g All‑purpose flour (Sift to avoid lumps)
• 250 ml Whole milk (Room temperature)
• 1 Egg (Large)
• 5 g Baking powder (About 1 teaspoon)
• 20 g Butter (For the pan)
• 500 ml Sunflower oil (For frying)
• 30 g Brown sugar (About 2 tablespoons)
• 1 Lemon (Juice only)
• 1 pinch Ground cinnamon
• 2 Apples (Four quarters per apple, skin kept)

Instructions

1. Prepare the donut batter

   Pour the milk into a bowl, add the egg and whisk. Incorporate the baking powder, then the sifted flour. Whisk until you have a smooth, homogeneous batter. Let rest for 30 minutes.

   Time: PT35M

2. Cut the apples and lemon

   Wash the apples, cut them into quarters keeping the skin if desired. Cut the lemon in half and squeeze the juice.

   Time: PT5M

3. Caramelize the apples

   Melt the butter in a skillet over medium heat. Add the apple quarters, sprinkle with brown sugar and cook, turning occasionally, until they are tender and lightly golden.

   Time: PT10M

   Temperature: moyen

4. Deglaze with lemon

   Pour the lemon juice into the skillet to loosen the caramelized bits. Let it reduce slightly to obtain a tangy sauce.

   Time: PT2M

5. Fry the donut bubbles

   Heat the sunflower oil in a pot to 180 °C. Using a slotted spoon, drop small amounts of batter into the oil. Fry until golden, 1‑2 minutes, then remove and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

6. Drain and dry the donuts

   Place the fried donuts on a plate lined with paper towels. Lightly dust with sugar if desired.

   Time: PT2M

7. Plating

   Arrange the caramelized apples on a plate, add the donut bubbles, drizzle with a lemon‑caramel sauce, and sprinkle with a pinch of cinnamon.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All‑purpose flour: whole wheat flour, gluten‑free flour
• Instead of Whole milk: almond milk, soy milk
• Instead of Egg: flax egg (1 tbsp ground flaxseed + 3 tbsp water)
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Butter: vegetable oil (changes flavor)
• Instead of Sunflower oil: peanut oil, canola oil
• Instead of Brown sugar: brown sugar, cane sugar
• Instead of Lemon: bottled lemon juice
• Instead of Ground cinnamon: ground nutmeg
• Instead of Apples: pears (for a variation)

Equipment Needed

• Mixing bowl
• Whisk
• Sieve
• Frying pan
• Silicone spatula
• Frying skimmer
• Chef's knife
• Cutting board
• Paper towels
• Cooking thermometer (optional)
• Serving plate

Critical Steps — Do Not Skip

• Let the batter rest 30 minutes to achieve an airy texture.
• Caramelize the apples without burning to keep them tender.
• Fry the bubbles at 180 °C for a golden color and even cooking.
• Deglaze properly with lemon to obtain a smooth sauce.

Chef Tips from the Video

• Use a cooking thermometer to keep the oil at 180 °C.
• Sift the flour twice for an ultra‑light batter.
• Dust the donuts with powdered sugar just before serving for extra indulgence.

Troubleshooting

Storage

Refrigerator: Store the caramelized apples and the donuts separately in airtight containers, consume within 24 h.

Freezer: Not recommended; donut texture deteriorates in the freezer.

Room temperature: Can stay at room temperature up to 2 h, then refrigerate.

Make-Ahead Tips

• Prepare the batter the day before and let it rest in the refrigerator.
• Caramelize the apples ahead of time, then gently reheat before serving.
• The donuts can be fried ahead and reheated in the oven at 150 °C for 5 minutes.