Cuisine: Polish
•
Course: Dessert
•
Diet: Vegetarian

Racuchy z Jabłkami (Yeast Apple Fritters)

Pillowy, yeast-leavened fritters studded with chunks of warm apple and dusted with snow-white sugar.
Prep time 15m
Temp 175°C (347°F)
Cook time 20m
Rest time 45m
Total 1h 20m
Yield 4
By Razziel

Ingredients

  • 250 g
    Plain Flour
  • 20 g
    Sugar
  • 15 g
    Fresh Yeast
    Fresh Yeast
  • 200 ml
    Milk
  • 1 pcs
    Eggs
    Eggs
  • 2 g
    Salt
  • 300 g
    Apples
    Apples
  • 100 ml
    Rapeseed Oil
    Rapeseed Oil
  • 30 g
    Icing Sugar
    Icing Sugar
  • 15 ml
    Vodka
    Vodka

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Kitchen Kit

  • Large Mixing Bowl
  • Frying Pan
  • Wooden Spoon
  • Peeler
  • Saucepan

Method

  1. Warm the Liquids: Pour the milk (200ml) into a small saucepan and heat gently until it is "blood temperature" (approx. 37°C).
    Chef's Check: Dip your pinky finger in—it should feel pleasantly warm, not hot. If it burns you, it will kill the yeast.
  2. Activate the Yeast: Pour 50ml of the warm milk into a mug. Crumble in the fresh yeast (15g) and add 1 tsp of sugar. Stir to dissolve, cover, and set aside for 10-15 minutes until it froths up like a cappuccino.
  3. The Base: Sift the flour into a large mixing bowl. Add the remaining sugar, the salt, the egg, and 1 tbsp of Vodka/Vinegar (this evaporates during frying to stop the dough from absorbing oil).
  4. Make the Batter: Pour in the frothy yeast mixture and the remaining 150ml of warm milk.
  5. Work the Gluten: Grab a wooden spoon and beat the batter vigorously for 3–4 minutes. You are not just mixing; you are forcing air into the structure. The dough is ready when it is smooth, elastic, and "snaps" back when you pull the spoon away. It should be thick (not runny like pancake batter).
  6. The Rise: Cover the bowl with a clean tea towel. Place in a warm, draught-free spot for 45 minutes. The dough should double in size and wobble like a nervous jelly when shaken.
  7. The Apples: While the dough rises, peel and core the apples. Dice them into strict 1cm cubes. Note: Do not grate them, or they will release water and make the dough heavy.
  8. Fold: Once the dough has risen, gently fold in the apple cubes. Do not over-mix now; try to keep the air bubbles inside.
  9. The Fry: Heat a 1-2cm depth of oil in a large frying pan to 175°C. Test: Stick the handle of a wooden spoon into the oil; if bubbles fizz around it immediately, it’s ready.
  10. Cook: Dip two tablespoons in a glass of water (to prevent sticking). Scoop a dollop of batter and gently drop it into the hot oil. Flatten slightly. Fry for 2–3 minutes per side until deep mahogany-brown.
  11. Finish: Transfer to a wire rack or kitchen paper to drain. Dust heavily with icing sugar while still hot.
Chef's Note & Storage
Best eaten hot from the pan for maximum crunch. However, they keep for 2 days. To revive, pop them in a toaster or a dry frying pan for 2 minutes to wake up the crust. Do not microwave (they will go rubbery).

The Unsung Hero of Fat Thursday

While the Pączek (doughnut) reigns supreme as the high-maintenance King of Polish Fat Thursday, the Racuchy is the sturdy, reliable workhorse of the kitchen. These aren't just pancakes; they are yeast-risen fritters—pillowy, golden clouds that bridge the gap between a doughnut and a crêpe. Historically, this dish was a masterclass in peasant alchemy: taking the winter's lingering store of apples and combining them with the cheapest staples—flour, milk, and yeast—to create something that tastes like luxury. In the grey chill of a Polish February, the smell of frying yeast dough and warm apples is the ultimate defiance against winter.

CHEF'S SECRET: The Apple Cut. Never, ever grate the apples for this recipe. Grated apples release too much juice, weighing down the batter and killing the yeast's lift, resulting in a dense, soggy puck. You must dice them into strict 1cm cubes. This allows the fruit to steam inside the dough as it fries, creating pockets of hot apple jam surrounded by airy sponge.

❖

The Patience of Yeast

Unlike baking powder pancakes which offer instant gratification, Racuchy demand patience. You are building flavour through fermentation. That 45-minute wait while the bowl sits in a warm corner is active cooking time for the yeast. It is creating a carbon dioxide structure and that distinct, slightly sour, bready tang that cuts through the sweetness of the icing sugar. Do not rush the rise. If the dough doesn't wobble like a nervous jelly when you shake the bowl, it's not ready for the oil.

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Racuchy z Jabłkami (Yeast Apple Fritters)
Cuisine: Polish
Course: Dessert
Diet: Vegetarian

Racuchy z Jabłkami (Yeast Apple Fritters)

By Razziel

Pillowy, yeast-leavened fritters studded with chunks of warm apple and dusted with snow-white sugar.

Prep 15m
Temp 175°C
Cook 20m
Rest 45m
Total 1h 20m
Yield 4
Recipe from Cook & Keeper - www.cookandkeeper.com

Kitchen Kit

  • •Large Mixing Bowl
  • •Frying Pan
  • •Wooden Spoon
  • •Peeler
  • •Saucepan

Ingredients

  • 250 g Plain Flour
  • 20 g Sugar
  • 15 g Fresh Yeast
  • 200 ml Milk
  • 1 pcs Eggs
  • 2 g Salt
  • 300 g Apples
  • 100 ml Rapeseed Oil
  • 30 g Icing Sugar
  • 15 ml Vodka
Recipe from Cook & Keeper - www.cookandkeeper.com

Method

Step-by-step instructions.

Chef's Note:
Best eaten hot from the pan for maximum crunch. However, they keep for 2 days. To revive, pop them in a toaster or a dry frying pan for 2 minutes to wake up the crust. Do not microwave (they will go rubbery).
  1. Warm the Liquids: Pour the milk (200ml) into a small saucepan and heat gently until it is "blood temperature" (approx. 37°C).
    Chef's Check: Dip your pinky finger in—it should feel pleasantly warm, not hot. If it burns you, it will kill the yeast.
  2. Activate the Yeast: Pour 50ml of the warm milk into a mug. Crumble in the fresh yeast (15g) and add 1 tsp of sugar. Stir to dissolve, cover, and set aside for 10-15 minutes until it froths up like a cappuccino.
  3. The Base: Sift the flour into a large mixing bowl. Add the remaining sugar, the salt, the egg, and 1 tbsp of Vodka/Vinegar (this evaporates during frying to stop the dough from absorbing oil).
  4. Make the Batter: Pour in the frothy yeast mixture and the remaining 150ml of warm milk.
  5. Work the Gluten: Grab a wooden spoon and beat the batter vigorously for 3–4 minutes. You are not just mixing; you are forcing air into the structure. The dough is ready when it is smooth, elastic, and "snaps" back when you pull the spoon away. It should be thick (not runny like pancake batter).
  6. The Rise: Cover the bowl with a clean tea towel. Place in a warm, draught-free spot for 45 minutes. The dough should double in size and wobble like a nervous jelly when shaken.
  7. The Apples: While the dough rises, peel and core the apples. Dice them into strict 1cm cubes. Note: Do not grate them, or they will release water and make the dough heavy.
  8. Fold: Once the dough has risen, gently fold in the apple cubes. Do not over-mix now; try to keep the air bubbles inside.
  9. The Fry: Heat a 1-2cm depth of oil in a large frying pan to 175°C. Test: Stick the handle of a wooden spoon into the oil; if bubbles fizz around it immediately, it’s ready.
  10. Cook: Dip two tablespoons in a glass of water (to prevent sticking). Scoop a dollop of batter and gently drop it into the hot oil. Flatten slightly. Fry for 2–3 minutes per side until deep mahogany-brown.
  11. Finish: Transfer to a wire rack or kitchen paper to drain. Dust heavily with icing sugar while still hot.
Recipe from Cook & Keeper - www.cookandkeeper.com

Chef's Notes & History

The Unsung Hero of Fat Thursday

While the Pączek (doughnut) reigns supreme as the high-maintenance King of Polish Fat Thursday, the Racuchy is the sturdy, reliable workhorse of the kitchen. These aren't just pancakes; they are yeast-risen fritters—pillowy, golden clouds that bridge the gap between a doughnut and a crêpe. Historically, this dish was a masterclass in peasant alchemy: taking the winter's lingering store of apples and combining them with the cheapest staples—flour, milk, and yeast—to create something that tastes like luxury. In the grey chill of a Polish February, the smell of frying yeast dough and warm apples is the ultimate defiance against winter.

CHEF'S SECRET: The Apple Cut. Never, ever grate the apples for this recipe. Grated apples release too much juice, weighing down the batter and killing the yeast's lift, resulting in a dense, soggy puck. You must dice them into strict 1cm cubes. This allows the fruit to steam inside the dough as it fries, creating pockets of hot apple jam surrounded by airy sponge.

❖

The Patience of Yeast

Unlike baking powder pancakes which offer instant gratification, Racuchy demand patience. You are building flavour through fermentation. That 45-minute wait while the bowl sits in a warm corner is active cooking time for the yeast. It is creating a carbon dioxide structure and that distinct, slightly sour, bready tang that cuts through the sweetness of the icing sugar. Do not rush the rise. If the dough doesn't wobble like a nervous jelly when you shake the bowl, it's not ready for the oil.

Recipe from Cook & Keeper - www.cookandkeeper.com