Beignets (locksmith boys)

Name: Beignets (locksmith boys)
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 75 g Marzipan raw mass; 1 tablespoon (approx. 10 g) Icing sugar; 1/2 TABLESPOON Rum; 15 dried apricots and plums (about 150 g each); 15 (approx. 25 g) Almonds; 75 g Flour; 1 coated Tsp Baking Powder; 2 Eggs (size M); 2 TABLESPOONS Milk; 1 pinch Salt; 1 kg white cooking fat for frying; 75 g Sugar; 1/2 TEASPOON Cinnamon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

75 g Marzipan raw mass
1 tablespoon (approx. 10 g) Icing sugar
1/2 TABLESPOON Rum
15 dried apricots and plums (about 150 g each)
15 (approx. 25 g) Almonds
75 g Flour
1 coated Tsp Baking Powder
2 Eggs (size M)
2 TABLESPOONS Milk
1 pinch Salt
1 kg white cooking fat for frying
75 g Sugar
1/2 TEASPOON Cinnamon

Directions

1
Knead marzipan, icing sugar and rum. Cut apricots and plums into the sides. Fill apricots with marzipan, plums with one almond each and press them together slightly at the cut.
2
Mix flour and baking powder. Add eggs, milk and salt and work into a smooth dough with the whisk of the hand mixer. Heat the cooking fat in a high pot or deep fryer to 180°C.
3
Pull the apricots and plums individually through the dough, let them drip off a little and fry them in hot fat until golden brown. Remove with a skimmer. Drain on kitchen paper and let cool down a little.
4
Mix sugar and cinnamon and roll the still warm fritters in it. Let cool and serve fresh. Results in 30 pieces.