Apricot Doughnut Holes
(0 votes)
(0 votes)
Health Score:
52 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
487
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 23.7 mg | (198 %) | ||
| Vitamin K | 3.3 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.9 μg | (11 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 104 mg | (3 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 9 mg | (3 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- For the dough
- 500 grams Pastry flour
- 40 grams sugar
- 1 packet Bourbon vanilla powder
- 1 organic lemon
- 1 pinch Cardamom
- 30 grams fresh Yeast
- 125 milliliters lukewarm milk
- 2 eggs
- 1 egg yolk
- 100 grams softened butter
- For the filling
- 200 grams Apricot jam
- For preparing
- 1 l Cooking oil (or coconut oil)
- For rolling
- 150 grams fine sugar
Preparation steps
1.
Combine flour, sugar, vanilla sugar, lemon zest and cardamom in a bowl. Dissolve yeast into lukewarm milk and stir. Knead yeast milk, eggs, egg yolks and butter into flour mixture. Cover and let rest in a warm place for 30 minutes.
2.
Knead again and thinly roll out dough on a floured surface. Add mounds of jam onto half of the dough, then cover with remaining dough and press well between mounds. Cut out mounds and shape into a ball. Place dough on parchment paper and let rise for 15 minutes.
3.
In the meantime, heat oil in a deep pan. Add doughnuts and fry until golden brown, 5-6 minutes. Remove and drain on paper towels. Roll in sugar immediately. Serve warm or at room temperature.
