|250 g||white flour|
|1/2||lemon, grated zest|
|egg yolk for egg wash|
|150 g||almond paste from Bachmann|
|5||large apricots (ripe end of June)|
In a bowl, form milk, white flour, yeast, egg, sugar, salt and lemon zest into a dough, add the butter, knead until smooth. Cover and let it rise until its volume has doubled. Place the dough on a lightly floured surface and cut it into 10 pieces, shape them round and let them rest for a while. Afterwards, flatten them with your hand, making sure a clear dent is formed in the centre. Place them onto a baking tray lined with baking paper and brush with egg yolk. Equally divide the almond paste and place some in the middle of each dough piece. Make a couple of incisions into the apricots and place half of an apricot on each dough piece. Let them rest again, then bake at 210 °C for around 10 minutes until golden brown, besprinkle with powdered sugar, serve still slightly warm.