Baurzaki with filling
Description
Perfect with tea and coffee. This recipe offers a new twist on a traditional Asian dish. Prepare the starter, then add the remaining ingredients and knead the dough. Place the dough in the refrigerator. Remove the pits from apricots and fill the cavities with almond filling. Roll out the dough and cut it into circles. Place a filled apricot onto each circle, then pinch the edges of the dough to seal. Fry the filled baursaks in hot oil until golden brown. Prepare a rum sauce. Dust the baursaks with powdered sugar, drizzle with the rum sauce, and serve. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Dissolve half of the white sugar (50 g) and the yeast in warm milk, and let it sit for 10 minutes. Then add 50 g of butter, flour, eggs, 1 tablespoon of rum, and knead the dough. Let it rise for 1.5 hours.
- 2
Step 2
Meanwhile, prepare the filling. Finely chop the almonds, then add 50 g of butter, the remaining white sugar (50 g), one tablespoon of flour, one teaspoon of rum, and two teaspoons of milk. Mix thoroughly and refrigerate for half an hour. Remove the pits from the apricots and replace them with the almond filling. Press the two apricot halves together.
- 3
Step 3
Roll out the dough and cut out circles (you can use a glass for this). Place an apricot with filling on each dough circle.
- 4
Step 4
Pinch the edges of the dough. Let the baursaks rise for another 20 minutes, then fry in hot oil until golden brown. Drain excess oil by placing the doughnuts on a paper towel.
- 5
Step 5
Mix brown sugar, 50 g of butter, and place the mixture over heat for a few minutes. Once the sugar has dissolved, add a spoonful of rum, cream, and cinnamon. Cook for another couple of minutes. Sprinkle the baursaks with powdered sugar, drizzle with the rum sauce, and serve.