Ingredients
- 300 ml milk
- 1 cube yeast - fresh
- 125 g sugar
- 650 6 flour
- 3 eggs
- 100 g butter - softened
For the garnish
- 75 g butter in small cubes - in small cubes
- 12 apricots - fees
- 100 g gables
- 50 g sugar
Preparation
- Heat milk in a saucepan until warm, but do not bring to a boil. Pour some of the milk (about 6 tablespoons) into a small bowl, crumble in the yeast and add all the sugar. Mix well and let stand and work for about 5 minutes.
- In a bowl, combine flour, eggs, milk and prepared yeast. Mix with a food processor for about 3-4 minutes at high speed. Then add the butter in small pieces, little by little, and mix for another 3-4 minutes with the dough hook. If the dough is still too sticky, add 3-4 tablespoons of flour little by little.
- Remove the dough from the bowl and knead it once more on a lightly floured surface, then form a ball
- Cover the dough and let it rise for 90 minutes in a warm, draft-free place.
- Line a baking sheet with parchment paper. Spread the dough evenly on the baking sheet with your hands. Cover the dough and let it rise again for about 20 minutes.
- Meanwhile, preheat the oven to 200°C. Cut the apricots in half and pit them. With your thumbs, make small hollows in the dough. Fill these cavities with the small cubes of butter, cover the whole dough with the apricots, add the pine nuts and finally sprinkle the whole with sugar.
Nutritional values
Calories: 612kcal | Carbohydrates: 92g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 182mg | Potassium: 350mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1710IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 4mg
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