Polish
Racuchy z jabłkami
Puszyste, drożdżowe racuchy z kawałkami jabłek, smażone powoli na złoto i podane z cukrem pudrem. To domowy polski podwieczorek o miękkim środku, chrupiących brzegach i lekko kwaskowym smaku jabłek.
Watch it madeSłodka Tuba · 6:01
Ingredients
- All-purpose flour150g
- Warm whole milk125ml
- Fresh yeast10g
- Sugar1 tbsp
- Egg1 large
- Salt1 pinch
- Tart apples, such as Szara Reneta or Antonówka2 small
- Neutral oil, for frying4 tbsp
- Powdered sugar, for serving1 tbsp
Method
- Crumble the fresh yeast into the warm milk, add the sugar and 1 tablespoon of the flour, stir, and leave for 10 minutes until foamy.
- Put the remaining flour in a bowl, add the salt, egg, and foamy yeast mixture, then beat with a wooden spoon until the batter is smooth, thick, and elastic.
- Cover the bowl with a cloth and leave the batter in a warm place for 45 minutes, until risen and airy.
- Peel, core, and dice the apples into small pieces, then gently fold them into the risen batter.
- Heat a thin layer of oil in a frying pan over medium-low heat.
- Spoon portions of batter into the pan, shaping small pancakes, and fry for 2 to 3 minutes per side until deep golden and cooked through.
- Drain the racuchy briefly on paper towels.
- Serve warm, dusted generously with powdered sugar.
Common questions
Can I substitute instant or dry yeast for fresh yeast in racuchy z jabłkami?
Yes. Use about one-third the amount of instant yeast, or half the amount of active dry yeast, by weight compared with fresh yeast. Dissolve active dry yeast in the warm milk first and let it foam before mixing.
How long should the batter rise, and how do I know it’s ready?
The batter usually needs about 45 minutes in a warm place, but timing depends on room temperature. It should look noticeably puffed, airy, and slightly bubbly. If it barely rises, the milk may have been too hot or the yeast too old.
What are the most common mistakes when frying racuchy?
The biggest mistakes are oil that’s too hot and batter that’s too thin. Too-hot oil browns the outside before the center cooks; too-thin batter spreads. Fry over medium-low heat and keep the pancakes small for even cooking.
Can I store leftover racuchy, and how should I reheat them?
Store cooled racuchy in an airtight container in the refrigerator for up to 2 days. Reheat in a dry skillet over low heat or in a 160°C oven until warmed through. They’re best fresh, since they soften after storage.
What’s the best way to serve racuchy besides powdered sugar?
Powdered sugar is classic, but they’re also good with apple sauce, sour cream, honey, or fruit preserves. Serve them warm, right after frying, because the contrast between crisp edges and soft apple-studded centers is best then.