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Apricot Fritters

Use a quarter of a pound of butter to each full pound of brioche paste and set it for three hours to rise; then lay the paste on a slab, fold it over and roll out thick; fold again and place in a basin on ice. When quite firm roll it to an eighth of an inch thick and stamp out rounds with a cutter two inches in diameter; moisten the top edges of the rounds with a brush dipped in water and put a little apricot jam into the center of each; cover this with a second round of paste and press the two together, taking care to have the edges stick closely. Prick with a skewer points on top one-sixth of an inch from the edge and fry the fritters in warm fat; drain and sprinkle fine sugar over them. Pile on a dish, and serve with ornamental sugar piping.