- a skillet
- a salad bowl
- a whisk
- a spoon
- some blotting paper
Knead the flour with the egg yolks in the grilèt (salad bowl), ten tablespoons of oil and dry white wine until you have smooth dough.
Add: one tablespoon of yeast, grated peel of two lemons, two dashes of salt, three tablespoons of sugar. Beat with a whisk for about ten minutes.
Let rest for at least two hours, and then add the white of 10 eggs until they are stiff and the rennet apples cut into slices.
Blend and the dough that you have obtained should be plunged with a tablespoon into hot oil and fried.
Let the dough become golden brown.
Place on a dish covered with blotting paper, sprinkle with sugar and serve hot.