If you grew up anywhere in Central Europe, chances are you’ve eaten some version of these apple rings before. fresh-milled apple rings (Gebackene Apfelringe) are simple, cozy, and exactly the kind of dessert you can make without planning ahead. They’re lightly crisp on the outside, soft and warm in the middle, and come together with ingredients you probably already have.
You’ll find versions of this recipe served at harvest festivals, family gatherings, and cozy weekends at home. Because they come together quickly, they’re also a popular last-minute dessert when unexpected guests arrive.
If you love apples in your fresh milled desserts, make sure to check out my recipe for apple strudel with fresh-milled flour!
Quick Look
- Prep Time: 15 minutes
- Bake Time: 15–20 minutes
- Servings: 2–3
- Main Ingredients: Apples, eggs, fresh-milled wheat flour
- Cooking Method: 🡢 Pan-fried
- Difficulty: Easy
- Serving Ideas: Dessert, afternoon treat, sweet brunch addition
Jump to:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh-Milled Apple Rings (Gebackene Apfelringe)
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh-Milled Apple Rings (Gebackene Apfelringe)
- Other Delicious Recipes
- Fresh-Milled Apple Rings (Gebackene Apfelringe)
- Need Help Tweaking This Recipe?
- Other Fresh Milled Recipes You'll Love
Important Ingredients
- Fresh-milled hard white wheat flour - gives texture to the batter..
- Apples firm varieties like Braeburn, Jonagold, Golden Delicious, or Granny Smith soften while cooking but stay intact.
- Eggs aids the flour in adding structure, helping the batter coat the apple slices evenly.
See recipe card for quantities.
Substitutions & Variations
- Different flour: If you don’t mill your own flour, all-purpose flour can be used with very similar results.
- Dairy-free: Use a neutral plant-based milk. The batter texture should remain thick and smooth.
- Extra flavor: Add a pinch of vanilla or lemon zest to the batter for extra flavor.
How to Make Fresh-Milled Apple Rings (Gebackene Apfelringe)
Step 1: Whisk the eggs, sugar, salt, and about half of the milk in a mixing bowl (Image 1). Add the freshly milled flour and whisk until you get a thick, smooth batter. Fresh-milled flour hydrates quickly, so the mixture should feel dense, just like with all-purpose flour.
Step 2: Add the rest of the milk and whisk again until the batter loosens slightly but stays thick enough to cling to the apples (Image 2).
Step 3: Peel the apples, remove the cores, and slice them into 6–10 mm rounds (Image 3).
Step 4: Heat enough lard in a wide pan to cover the bottom. Keep the heat around medium.
Dip each apple slice into the batter (Image 4), let the extra drip off, and place the slices into the pan. Cover with a lid so the apples soften while frying. Lower the heat if the batter browns too fast.
Step 5: Cook until both sides are golden (Image 5), then transfer to a plate lined with paper towels. Continue until all slices are cooked.
Step 6: Serve warm and dust with powdered sugar and cinnamon if you like (Image 6).
Hint: Don't be afraid to make a little extra batter. Leftovers can be loosened with milk and cooked as pancakes, crêpes, or even Kaiserschmarrn!
💭Crucial Success Tips
The biggest key here is temperature control. Keep the heat moderate and be patient. If the pan is too hot, the batter will brown before the apples soften. Covering the pan for the first minute or two helps the apples cook through without burning the outside.
Recipe FAQs
Yes. Store-bought whole wheat flour works well here. The texture may be slightly denser, so you might need a splash more milk to keep the batter thick but smooth.
Firm apples are best. Braeburn, Jonagold, Golden Delicious, or Granny Smith hold their shape while cooking and won’t turn mushy in the pan.
You can. The apple rings will still cook properly, but they’ll be less golden and less sweet. If you skip sugar in the batter, dusting generously with powdered sugar after frying helps balance the flavor.
How To Store Fresh-Milled Apple Rings (Gebackene Apfelringe)
These are best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 1 day, but the coating will soften. Reheat gently in a pan to restore some crispness. Freezing is not recommended, as the texture changes significantly.
Other Delicious Recipes
- What Is Fresh-Milled Flour and Why It Makes Better Bread
- Apple Strudel with Fresh-Milled Flour
- Soft Sourdough Dinner Rolls with Fresh-Milled Flour (Easy & Fluffy)
- Sourdough Star Bread | 100% Whole Grain (Fresh-Milled Flour)
If you tried these Fresh-Milled Apple Rings (Gebackene Apfelringe) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh-Milled Apple Rings (Gebackene Apfelringe)
Ingredients
- 2 eggs large
- 100 g milk
- 20 g granulated sugar
- 100 g freshly milled wheat flour soft white preferred
- 1 g salt fine
- 2 apples medium
- Lard for frying or another fat you like
- Powdered sugar for serving
- Cinnamon optional
Method
- Whisk the eggs, sugar, salt, and about half of the milk in a mixing bowl. Add the freshly milled flour and whisk until you get a thick, smooth batter. Fresh-milled flour hydrates quickly, so the mixture should feel dense, just like with all-purpose flour.
- Add the rest of the milk and whisk again until the batter loosens slightly but stays thick enough to cling to the apples.
- Peel the apples, remove the cores, and slice them into 6–10 mm rounds.
- Heat enough lard in a wide pan to cover the bottom. Keep the heat around medium.
- Dip each apple slice into the batter, let the extra drip off, and place the slices into the pan. Cover with a lid so the apples soften while frying. Lower the heat if the batter browns too fast.
- Cook until both sides are golden, then transfer to a plate lined with paper towels. Continue until all slices are cooked.
- Serve warm and dust with powdered sugar and cinnamon if you like.
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