Crispy Apricot Fritters
|Fresh compressed yeast||1⁄4 Ounce|
|Warm milk||10 Tablespoon (1/4 Pint + 2 Tablespoons)|
|All purpose flour||6 Ounce (Strong Plain)|
|Butter||1 Ounce, melted (2 Tablespoons)|
|Canned apricot halves||15 Ounce (1 Can)|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Superfine sugar||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Cream the yeast with 2 tablespoons (3 T) of the milk.
Sift the flour and salt into a warmed bowl.
Make a well in the centre and pour in the yeast liquid and remaining milk.
Cover and leave in a warm place for 1-1 1/2 hours until doubled in size.
Stir in the melted butter and beat for 3 minutes.
Cover and leave to rise in a warm place for 30 minutes.
Coat the apricots in batter, place on well-greased sheets of greaseproof (waxed) paper and leave in a warm place for 30 minutes until puffy.
Heat the oil in a deep fryer to 375°F.
Lower the fritters into the hot oil and deep fry for 4-5 minutes until golden brown.
Drain and dredge with castor sugar.
Sprinkle with cinnamon.