The apple is unrecognizable here: a simple trick turns it into a crispy dessert
This dish has nothing to do with sweet rolls—it's essentially apple rings in a rich batter, fried until golden brown.
The key to this recipe is using whipped egg whites in a batter and deep-frying them. The egg whites make the batter airy, and the high temperature of the oil instantly "seals" the surface, creating that crispy crunch. To ensure a consistent result, it's important to use firm apples (such as Granny Smith, Simirenko, or Antonovka). Softer varieties will overcook and turn the donuts into mush.
Pastry chef Olga Nikolaevna Efimova notes that to achieve an ultra-crispy crust, you can replace half the milk with very cold sparkling mineral water. The gas bubbles, when in contact with the hot butter, create additional porosity and lightness in the dough.
