Apricot doughnuts

Name: Apricot doughnuts
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 50 ml Marsala Wine; 1 TEASPOON grated peel of 1 untreated orange; 10 (approx. 85 g) dried apricots; 80 g Butter; 1 pinch Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 200 g Flour; 150-200 g Sugar; 3 packages Vanillin sugar; 1 TEASPOON Cinnamon; 4 Eggs (size M); 7-10 Tbsp Oil; 1-1.5 kg white vegetable fat for frying

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

50 ml Marsala Wine
1 TEASPOON grated peel of 1 untreated orange
10 (approx. 85 g) dried apricots
80 g Butter
1 pinch Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
200 g Flour
150-200 g Sugar
3 packages Vanillin sugar
1 TEASPOON Cinnamon
4 Eggs (size M)
7-10 Tbsp Oil
1-1.5 kg white vegetable fat for frying

Directions

1
Mix Marsala and orange peel. Quarter the apricots, sprinkle with the mixture and leave to stand. Bring 1/4 litre water, butter, salt and lemon peel to the boil. Sift the flour, add it all at once to the liquid and stir until the mixture comes off the bottom of the pot as a dumpling. Pour into a mixing bowl and let it cool down a little. In the meantime mix sugar, vanilla sugar and cinnamon. Stir eggs one by one into the dough and fill into a piping bag with a star-shaped spout.
2
Spray about 15 small circles (approx. 4 cm Ø) onto a work board lightly coated with oil. Dab the soaked apricots and spread them on top. Spray the rest of the dough onto it. Heat the frying fat in a pot (medium heat; approx. 160 °C). Bake the doughnuts in hot fat for 6-8 minutes until golden brown. Drain briefly and turn immediately in the sugar mixture. Serve the doughnuts still warm if possible