4 Reineta apples
600 g sugar
4 tablespoons apple brandy
Dough:
125 g flour
1 egg yolk
15 g melted butter
1 dl milk
1 dl beer
2 egg whites
A pinch of salt
Icing sugar

Mix the flour, the salt and the egg yolk. Add slowly the beer and the milk, mixing with the dough. Allow to set for an hour and a half. Add the egg whites at the soft peak stage when used. Meanwhile, core, peel and slice the apples. Put in a dish and sprinkle with sugar, both sides. Sprinkle with the apple brandy and allow to macerate for 15 minutes. Drain and soak one by one in the dough. Fry in generous oil until brown. Drain on kitchen paper, sprinkle with the icing sugar. Serve hot.