200gramApricots(you can also use dried apricots; these just need to be soaked 8 hours ahead)
500mlPeach Juice (or sweet white wine, orange juice or just water)
4gramDried Yeast
130gramFlour
200mlOat Milk
2 tbspSugar
SomeThyme
Powdered Sugar
Instructions
Preparations
Make the dough by mixing the yeast, lukewarm milk and flour. Let it rise for 45 minutes.
Cut the apricots in half and take out the seed.
Cooking
Pour the juice in the cooking pot and bring this to a boil. Poach the apricots in the hot liquid with the thyme leaves. Poaching means the liquid is hot but not cooking (with big bubbles).
Take the apricots out of the pot after 3 minutes and let them cool down. Take off the skin and sprinkle the apricots with some sugar.
Let's fry!
Heat up your fryer to 180 degrees celsius or 360 degrees Fahrenheit.
In the meanwhile, let the cooking liquid reduce until it has the looks of a syrup. To speed up the process, you could add some additional sugar to the cooking liquid. However, most of the time the juice contains enough sugar already.
Cover the apricots completely with the flour mixture and fry until golden. This should take about 4 minutes.