Donuts abrikoska and peaches
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Very delicious sweet donuts stuffed with peaches, abrikoos and Smorodinsky.. with a pleasant acidity from the filling, dusted with powdered sugar for contrast.. and of course some of your favorite spices..
Ingredients for Donuts abrikoska and peaches
- Apricot - 300 g
- Peach - 1 piece
- Red currants - 1 Cup.
- Milk - 130 ml
- Chicken egg - 1 piece
- Flour - 2 stack.
- Butter - 30 g
- Sugar - 50 g
- Yeast - 1 package.
- Vanilla sugar - 2 tsp.
- Vegetable oil - 500 ml
- Powdered sugar
Step by step instruction of cooking Donuts abrikoska and peaches
Milk butter put on medium heat and heat, stirring, until the butter is dissolved.
Beat with a mixer with 50 g sugar with the egg and salt, continuing to whisk, to enter the yeast and warm milk with butter.
Continuing to whisk with a mixer, add 1 Cup of flour.
Pour 1 Cup of flour and knead smooth and soft dough that does not stick to hands (may need a little bit of flour in excess of 2 glasses).
Knead the dough well with your hands, put in oiled bowl, cover with a towel and place in a preheated oven at 40C for 1 hour.
Fruits and berries wash, dry with paper towels.
Slice the peaches and apricots into small cubes.
Add the nutmeg, cinnamon and vanilla sugar.
On floured table to roll out the dough, cut glass circles, put the filling on them (1ch. liters) (if You like sweet doughnuts, then add a pinch of sugar on each slice with nachinkoy).
Lightly stretch the dough, shape circles the dumplings, well samipya edge, otherwise the stuffing in the roasting process, will fall out.
In a small saucepan, heat the oil (so that it is hot, BUT not too much, otherwise the doughnuts will Bharati outside and not inside topcats).
Drop the balls into the oil and get a slotted spoon when the doughnuts emerge and become a brownish color to glass the excess oil.
The finished doughnuts liberally sprinkled with powdered sugar.