Apricot doughnuts

Press, Volume CXIV, Issue 33487, 19 March 1974, Page 7

Apricot doughnuts

soz cornflour lloz plain flour Uoz compressed yeast {’pint lukewarm milk 3oz sugar 4oz softened butter 2 eggs Grated rind of 1 lemon Apricot jam Cinnamon Sugar Method: Sift cornflour' and flour into basin and make a well in centre. Crumble in the yeast. Add milk and mix with sufficient of the flour to make a batter in the centre of

the dry ingredients. Sprinkle sugar and small pieces of butter around the* sides. Cover and stand in warm place until the yeast batter in the centre has doubled in bulk, about half an hour. Add the beaten eggs and lemon rind. Turn on to a well floured board and knead until the dough is smooth and elastic to the touch. Roll dough out to | inch thickness and cut into rounds with small pastry cutter. In the centre of I half of the rounds place a teaspoonful of apricot jam and moisten the edges with a little milk or water. Cover with a second round, pressing edges firmly together. Place on a board in warm place and leave until doubled in size. Fry in deep hot oil until cooked and golden brown. Drain and toss while still hot in' a mixture of cinnamon and sugar.