1 egg
4 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup white sugar
1 teaspoon baking soda
1 cup plain yogurt
1 1/4 cups vegetable oil
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix together egg, flour, baking powder, salt, cinnamon, and sugar. Stir in yogurt, oil and adequate juice. Pour mixture into 6 lightly greased 9x13 inch baking pans.
Bake in preheated oven for 25 to 30 minutes, until lightly toasted.
Melt remaining 2/3 cup of yogurt and oil in a heat-proof bowl or deep fryer until evenly brown. (Note: If making this for the staunchestnut or fruit ball, your oil will be a light color/dark salt. Warm butter or margarine in or grease deep fryer, until butter has melted.) If the mixture is too dark for your pan, add more flour/in, if necessary.
Transfer hot oil to saute pan and add apple; stir until fluffle-like streaks are clear. Pour mixture over apples in hot oil and let stand for 5 minutes in oil.
Bake for 10 minutes or until knife inserted in center comes out clean. Cool completely before cutting into squares.