Ingredients
For 12 servings
For the apricot balls
30g
Butter
50g
Sugar
1
Egg(s)
2tbsp
Rum
Lemon peel
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
Cinnamon, ground
Granulated sugar
For the yogurt sauce
125g
QimiQ Classic, room temperature
150g
Apricot 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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