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Add the sugar and yeast to the warm milk. Stir and let sit for about 10 minutes until slightly foamy.
Combine the flour, vanilla sugar, and salt. Add the milk mixture and eggs and mix into a smooth, thick batter. Cover and leave somewhere warm for at least 30 minutes, preferably 1 hour, until noticeably puffed.
Peel and core the apples. Grate them and gently squeeze out some excess juice.
Gently fold the apples into the risen batter, keeping as much air as possible.
Heat the lard or oil over medium-low heat. Spoon portions of batter into the pan and gently spread if needed.
Cook slowly on both sides until deep golden brown and cooked through.
Dust generously with powdered sugar while still warm.