World's best apple or jam turnovers

Ingredients for 1 servings:

• 150 ml milk
• 500 g flour
• 1 cube of yeast
• 2 tbsp sugar
• 70 g sugar
• 1 pinch of salt
• 2 m.-sized eggs
• 75 g butter, soft
• 1 jar apple compote, 370 ml content or jam
• 2 liters of oil for frying
• 125 g powdered sugar
• 2 tbsp lemon juice
• Flour for the work surface
• Milk for brushing
• Baking paper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

simple, approx. 15 pockets

Heat the milk to lukewarm. Put the flour in a bowl. Make a well in the center and crumble in the yeast. Add 2 tablespoons of sugar and milk and mix with a little flour from the edges. Cover the pre-dough and let it rise in a warm place for about 20 minutes. Add 70g of sugar, salt, eggs, and butter to the pre-dough. Knead everything until smooth. Cover the dough and let it rise for about 30 minutes. Knead the dough again and roll it out on a floured surface into a rectangle (about 30 x 50 cm). Cut the dough into 15 squares. Place 1-2 teaspoons of apple compote in the center of each. Brush the edges with milk and fold the squares together to form triangles. Press the edges firmly with a fork. Place the parcels on a baking sheet lined with baking paper and let it rise again, covered, for about 10 minutes. Heat the oil in a saucepan to 145-150 degrees Celsius. The temperature shouldn’t be any higher. Now add the apple turnovers in batches to the oil. Fry, turning them every 2 minutes. Remove the finished apple turnovers and let them drain on kitchen paper. Finally, mix powdered sugar with lemon juice and brush the turnovers with it. Once dry, simply enjoy the baked goods. I like the turnovers much better with jelly, but that’s a matter of taste. Instead, replace the applesauce with jam.