Apple Fritters

Put the flour into a large bowl.

Beat the egg yolks with lukewarm water and a pinch of salt and add them to the flour together with oil, 1 tbsp sugar and melted butter.

Knead everything into a smooth, pliable dough.

Wrap the dough in cling film and let it rest at room temperature for about 20 minutes.

Meanwhile peel, core and dice the apples.

Mix the apple cubes with sugar, vanilla sugar, breadcrumbs, cinnamon, rum and grated lemon zest and let sit for a short while.

Divide the dough in half, press flat, dust lightly with flour and gradually roll out with the pasta machine until very thin.

Place small heaps of the apple filling on one half of the dough sheet. Brush the edge with egg white, fold the dough over, press around the filling firmly and cut out the fritters with a pastry wheel. Lay them on a cloth.

Heat plenty of oil in a wide pan and fry the fritters in batches until crisp and golden brown. Drain on kitchen paper and, if desired, dust with powdered sugar.