Plum jam wallets

Name: Plum jam wallets - Agripina E.
Ingredients: Dough: 600g flour; warm water; yeast the size of a walnut; salt; 100g melted butter; 1 tablespoon sugar. Filling: plum jam. Oil for frying.

Dessert - Plum jam wallets by Agripina E. - Recipia

Plum jam pockets are prepared from a simple yeast dough, kneaded with melted butter and filled with jam. After the dough rests a bit in a warm place, it is divided into eight pieces, each rolled out, filled, and sealed with a fork. They are fried in hot oil until they are golden brown on both sides. The amount of water and salt is not specified exactly in the original recipe, so it is added gradually, depending on how the dough comes together. Quick Info Total time: approximately 30-40 minutes, not including the exact frying time, which depends on the amount of oil and how many pockets are cooked at once Preparation time: approximately 10-15 minutes Rising time: 15-20 minutes Cooking time: not specified; the pockets are fried until golden brown on both sides Servings: 8 pockets Difficulty: easy Recipe type: fried dessert with plum jam Ingredients For the dough 600 g flour Warm water, as needed for the dough Yeast the size of a walnut Salt, to taste 100 g melted butter 1 tablespoon sugar For the filling Plum jam For frying Oil The amount of jam is not mentioned because one tablespoon is placed in each piece of dough. Water is added gradually so that the dough can be kneaded and achieve the right consistency for rolling out. Preparation method 1. Sift the flour into a basin or a large bowl. Sifting helps to aerate the flour and makes kneading easier. 2. Put the yeast in a cup with sugar and a little warm water. Let the mixture sit until the yeast dissolves. 3. Pour the dissolved yeast over the flour. Add the melted butter, salt, and warm water, then start kneading. Water is added gradually, as the exact amount is not indicated and may vary depending on the flour. 4. Knead until you obtain a cohesive dough that can be worked and rolled out. There is no need to add all the water at once. 5. Cover the bowl and let the dough rise in a warm place for 15-20 minutes. During this time, it should rise. 6. When the dough has risen, divide it into eight pieces and form balls. The original recipe yields eight balls of dough. 7. Roll each ball into a round sheet, as thin as possible, but without making it excessively thin. If the sheet becomes too thin, it may break when you add the filling or when sealing it. 8. Place one tablespoon of plum jam on each sheet. Fold one part of the dough over the other so that the filling remains inside. 9. Seal the edges with the tines of a fork. Dust the fork lightly with flour before pressing down to prevent it from sticking to the dough. Press all around the edge, not just in one spot, so that the pocket remains closed while frying. 10. Heat the oil in a pan or a suitable frying vessel. Place the pockets in the hot oil and fry them until golden brown on both sides. 11. Remove them when they are golden and serve them after they have cooled a bit. They are best when fresh and still warm. Why I make the recipe often It is a simple recipe with few ingredients and a dough that does not require a long rising time. The eight pieces are easy to portion, and the filling can be added directly without additional preparation. The plum jam gives enough flavor to the dessert, and the buttery dough is suitable for frying. I also like that the steps are easy to follow even when I don't measure the water exactly. I look at the consistency of the dough and add it gradually. For a small portion of fried dessert, the recipe is practical and does not require many ingredients. Tips The water for the yeast should be warm, not hot. The recipe does not specify an exact amount, so add it little by little both to the yeast mixture and during kneading, if needed. Keep the dough covered during rising so it does not dry out on the surface. The 15-20 minutes is the recommended time in the recipe; it is not necessary to leave it much longer. Do not roll the sheets too thin. They should be able to support the spoonful of jam and allow for sealing the edges. The flour on the fork is enough to prevent sticking to the dough. If you use too much, the edges may become harder to seal. Seal each pocket well before placing it in the oil. If the edge remains open, the jam may leak out during frying. Substitutions The recipe specifies plum jam, which is the ingredient used for the filling. It is not necessary to replace the filling if you want to keep the original flavor. If you do not have melted butter, no other fat is indicated in the source for the dough, so the substitution cannot be determined exactly without changing the recipe. For the basic version, use the 100 g of melted butter mentioned. The amount of water does not have a specified substitute. Warm water is used, added gradually. Variations The simplest variation is to make larger or smaller pockets, but the number of pieces will change from the eight yielded in the original recipe. You can adjust the thickness of the dough sheet according to your preference, without rolling it out excessively thin. A slightly thicker sheet will keep more dough around the jam, while a thinner one will let the filling be more present. If you prepare the dough in other portions, keep the same working idea: divide it into pieces, roll them round, fill them with a tablespoon of jam, and seal them with a fork. Serving ideas Plum jam pockets are served after they have cooled a bit, so the filling is not too hot. They can be placed on a platter and enjoyed as a dessert or a sweet snack. They are best fresh, immediately after frying. The jam stays inside, so they should be eaten carefully while still warm. Frequently asked questions How many pockets does this recipe yield? From the indicated amount of dough, eight balls were formed, so eight pockets are prepared if you keep the same portioning. How much water should be added? The recipe does not specify an exact amount. Use warm water and add it gradually, both for dissolving the yeast and for kneading, until the dough comes together and can be rolled out. How long should the dough be left to rise? The dough should be left covered in a warm place for 15-20 minutes. This is the rising time indicated in the recipe. How are the jam pockets sealed? After placing a tablespoon of jam, overlap the dough and press the edges with a fork. Dust the fork with a little flour beforehand so it doesn’t stick to the dough. How do I know when they are done? They are fried on both sides and removed when golden brown. The recipe does not indicate an exact number of minutes for frying. Nutritional values The values below are estimates and can vary greatly depending on the amount of jam used and the oil absorbed during frying. Since the recipe does not specify the amount of water, the amount of jam, and the frying time, an exact value cannot be calculated. For one pocket from eight pieces, the estimate is approximately 350-450 kcal, 50-60 g carbohydrates, 6-8 g protein, and 14-20 g fat. For the entire recipe, the estimate is approximately 2,800-3,600 kcal, 400-480 g carbohydrates, 48-64 g protein, and 112-160 g fat. The greatest variation comes from the absorbed oil, but also from the amount of jam placed in each pocket. These figures should be viewed as guidelines, not as exact nutritional values. Storage and reheating Pockets are best fresh-fried. If they remain, keep them covered after they have cooled. The texture will not be exactly the same as immediately after frying. The recipe does not specify a reheating method or a specific time. For the best result, consume them the same day and avoid frying them again, as the jam inside can get very hot, and the dough may change its texture.

Plum jam wallets

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