Ingredients
For 12 servings
For the apricot balls
30g
Butter
50g
Sugar
1ea
Egg(s)
2tbsp
Rum
1ea
Lemon(s), finely grated zest
125g
QimiQ Classic, unchilled
300g
Flour
1sachet(s)
Dried yeast
300g
Apricots, tinned and drained, halved
12ea
Sugar cube(s)
g
Sunflower oil, to deep fry
1tsp
Cinnamon, ground
150g
Granulated sugar, to roll
For the yoghurt sauce
125g
QimiQ Classic, unchilled
250g
Natural yoghurt
30ml
Apricot brandy
Preparation
- For the apricot balls, whisk the butter, sugar, egg, rum and lemon zest until fluffy.
- Whisk QimiQ Classic smooth and slowy add to the butter, whisking continuously.
- Mix the yeast with the flour and fold into the mixture.
- Cover, and allow to raise in a warm place for approx. 1 hour.
- Sandwich 1 sugar cube between 2 apricot halves and coat with a layer of pastry.
- Slowly deep fry in hot oil until golden brown. Roll in the sugar-cinnamon mixture whilst warm.
- For the yogurt sauce, whisk QimiQ Classic smooth. Add the yoghurt and apricot brandy (optional) and blend smooth.
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