Donuts with Caramelized Nectarines
by Editorial Staff
Caramelized nectarines prepared according to this recipe can be harvested for the winter. I suggest baking delicious and sweet donuts stuffed with nectarines.
Ingredients
- Nectarines – 500 g
- Sugar – 250 g
- Apple cider vinegar – 2 tablespoons
- Salt – on the tip of a knife
- Liqueur “Baileys” (or rum) – 2 tablespoon.
- For the test:
- Flour – 500 g
- Warm milk – 200 ml
- Vegetable oil (for deep fat and dough) – 400 ml + 60 ml
- Sugar – 50 ml
- Dry yeast – 11 g
- Salt – 0.5 teaspoon
- Egg – 1 pc.
Directions
- Knead the dough: mix yeast with sugar beat in an egg, pour in butter and milk, mix well.
- Add flour and knead the dough. The dough should be thick and not stick to hands and dishes. Remove the dough for 60 minutes in a warm place.
- Cut each nectarine into 8 pieces.
- Place in a hot skillet.
- Cover the nectarines with sugar, pour the vinegar and bring to a boil.
- Reduce gas and boil over low heat for 30 minutes, gently turning the nectarines over.
- When the syrup is well boiled down, pour in the liqueur, stirring occasionally. Boil the syrup with nectarines for another 20 minutes.
- Nectarines should acquire a slightly dried texture. Cool well for about 30 minutes. So cooked nectarines can be stored all winter.
- Roll out the “ripe” dough with a sausage.
- Divide into 20 parts.
- Make tortillas, put nectarines inside (preferably without syrup).
- Roll up balls.
- Heat vegetable oil to 170 degrees. Fry each donut for 4-5 minutes until tender golden brown.
- Remove the caramelized donuts with a slotted spoon and place them on napkins. Cool down.
- Before treating households and guests, you can sprinkle caramel donuts with powdered sugar.
Bon Appetit!
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