Ingredients
For 12 servings
For the apricot balls
30g
Butter
50g
Sugar
1pcs
Egg(s)
2tbsp
Rum
1pcs
Lemon(s), finely grated zest
125g
QimiQ Classic, room temperature
300g
AP Flour
1sachet(s)
Dried yeast
300g
Apricots, tinned and drained, halved
12pcs
Sugar cube(s)
g
Sunflower oil, to deep fry
1tsp
Cinnamon, ground
150g
Granulated sugar, to roll
For the yogurt sauce
125g
QimiQ Classic, room temperature
250g
Natural yogurt
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 yogurt and apricot brandy (optional) and blend smooth.
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