Doughnuts and Apricot Pockets

Ingredients for 6 doughnuts and 12 apricot pockets:

Cook yeast dough. Let rise until doubled in size. Divide the dough in half. Form six balls from one half, roll out the other half, cut out twelve squares. Cut marzipan into small pieces, place 1 tsp. on each square and fold over. Press down and bake until done. Fill Powidl into a garnish spout with a doughnut nozzle and squirt a little bit into the sides of the hot doughnuts. Dust with powdered sugar.

Fat : 11 grams

Colenhydrates : 21 grams

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