Buchteln with apricots in a Roman pot

Ingredients for 4 servings:

• 1 can apricot(s)
• 1 cinnamon stick(s)
• 1 tsp lemon(s), organic, grated zest
• 300 g flour
• ½ cube of yeast
• 130 g milk, lukewarm
• 25 g sugar
• 25 g vanilla sugar
• 50 g butter, liquid
• 1 pinch of salt
• 50 g almond flakes
• 2 tbsp powdered sugar

Instructions

Working time approx. 15 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 50 minutes

Water the earthenware pot. Sift the flour with a pinch of salt into a bowl. Mix the yeast with the sugar and vanilla sugar in the milk. Let stand for 10 minutes, then pour it onto the flour along with the melted butter. Knead for 5 minutes with the dough hook. Cover the dough and let it rise in a warm place for 30 minutes. Remove the water from the earthenware pot. Pour in the drained apricots. Sprinkle over the lemon zest and add the cinnamon stick. Drizzle over 5 tablespoons of apricot juice. Knead the dough and form into apricot-sized balls. Place them next to each other on the apricots. Sprinkle with the almonds and sift over the powdered sugar. Cover the Buchteln and let rise for 20 minutes. Place the earthenware pot in a cold oven. Bake at 180°C fan/convection oven for approximately 40-45 minutes. Remove the lid for the last 3 minutes and caramelize under the grill at 250°C. When serving, sprinkle 1 teaspoon of cinnamon sugar over the apricots.