Berliner and apricot pockets

Name: Berliner and apricot pockets
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 200 ml Milk; 500 g Flour; 1 cube (42 g) Yeast; 80 g Sugar; 80 g Butter or margarine; 1 egg (size M); 1 pinch Salt; 1/2 425 ml can of apricots; 100 g Marzipan raw mass; 1 kg white vegetable fat for frying; 3 TABLESPOONS Plum jam; 4 TABLESPOONS Icing sugar

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

200 ml Milk
500 g Flour
1 cube (42 g) Yeast
80 g Sugar
80 g Butter or margarine
1 egg (size M)
1 pinch Salt
1/2 425 ml can of apricots
100 g Marzipan raw mass
1 kg white vegetable fat for frying
3 TABLESPOONS Plum jam
4 TABLESPOONS Icing sugar

Directions

1
Warm up the milk. Put flour in a bowl, make a depression in the middle and crumble the yeast into it. Sprinkle sugar around the yeast. Pour 100 ml milk into the hollow and mix with the yeast and some flour.
2
Cover the pre-dough and let it rise in a warm place for about 15 minutes. In the meantime, melt butter or margarine in remaining warm milk. Add egg and salt and whisk everything. Add the fat-egg-mixture to the pre-dough.
3
Mix everything with the dough hooks of the hand mixer to a smooth dough. Cover and leave to rise in a warm place until the dough volume has doubled. Drain the apricots and dice finely.
4
Crumble the marzipan slightly and puree it together with the apricots with a chopping stick. Knead the yeast dough again and cut in half. Divide one half into 6 portions, form balls from it, cover and let it rise again.
5
Roll out the rest of the dough about 1/2 cm thick to a plate (about 30 x 40 cm) and cut out 12 squares (about 10 x 10 cm) with a cake wheel. Place 1 teaspoon of marzipan mixture on each square, fold over diagonally halfway and press down firmly with a fork.
6
Also let go again. In the meantime heat the frying fat in a wide pot to 180 °C. Press the dough balls slightly flat and let 3 pieces slide into the hot fat one after the other with a skimmer.
7
Fry the underside until golden brown, then turn the doughnuts with the handle of a wooden spoon and finish baking. Lift them out of the fat with a skimmer and let them drip off on kitchen paper. Bake the remaining balls in the same way.
8
Fill plum puree into a garnish syringe with doughnut spout. Prick the spout into the side of the hot doughnuts and squirt some plum jam into it. Before serving on a cake rack, allow to cool completely.
9
Fry the apricot pockets in the same way, drain and place on the cake rack. Arrange the doughnuts and apricot pockets dusted with icing sugar. Makes about 12 pockets and 6 doughnuts.