Fried egg cakes made from Hermann dough

Ingredients for 12 servings:

• 375 g flour
• 1 point dry yeast
• 1 tsp salt
• 150 ml water
• 50 ml oil, e.g. sunflower oil
• 200 g dough (Hermann dough)
• 100 g raisins, as desired
• 12 half apricot(s) , from the can
• 250 g mascarpone
• 250 g low-fat curd cheese
• 3 tbsp sugar
• 1 bag(s) flavoring (lemon flavoring/lemon sugar)
• 2 tbsp apricot jam

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 30 minutes

with mascarpone cream, looks nice not only at Easter

Mix the flour, dried yeast, and salt in a bowl. Add the water, oil, and Hermannteig (Hermann dough) and knead with the dough hook until smooth. Then stir in the raisins. Cover and let the dough rise in a warm place for about 1 hour. Divide the dough into 12 portions and roll each portion out into a flat, oval flatbread. Let rise for another 30 minutes on baking sheets lined with baking paper. Bake in a preheated oven at 180°C (160°C fan-assisted oven) for about 25 minutes. Let cool. Drain the apricot halves. Mix the mascarpone with the low-fat quark until smooth, add the sugar, and lemon flavoring. Spoon 1-2 tablespoons of cream onto each flatbread, smooth it down, and place an apricot half on top, hole-down. Heat the apricot jam and spread it over the apricots. If desired, you can omit the raisins from the dough. The cakes taste delicious with or without, and overall not that sweet.