Apricot in sweet yeast dough

Ingredients (for 10 pieces)

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    1 dl milk
    250 g white flour
    10 g yeast
    1 egg
    30 g sugar
    5 g salt
    1/2 lemon, grated zest
    40 g butter
    egg yolk for egg wash
    150 g almond paste from Bachmann
    5 large apricots (ripe end of June)
    powdered sugar

    Preparing apricot in sweet yeast dough

    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.