Apricot and walnut buns

Ingredients for 1 servings:

• 375 g wheat flour type 405
• 60 g sugar
• 18 g fresh yeast
• 175 ml milk, lukewarm
• 1 egg(s), size M
• 100 g soft apricots
• 100 g walnut kernels
• Flour for the work surface
• Fat for the mold
• 1 tbsp, heaped apricot jam
• some water
• 3 tbsp, heaped granulated sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Mix the yeast with 1 teaspoon of sugar and 50 ml of milk and set aside until all the other ingredients have been weighed. Put the flour, sugar, egg and yeast milk into the bowl of the food processor and mix. Gradually add the remaining milk using the dough hook, first at low speed, then at medium speed, and knead for about 10 minutes until you have a smooth dough. In the meantime, quarter the apricots (or smaller if necessary) and roughly chop the nuts. Knead both ingredients evenly into the dough. Now let the dough rise in a well-covered bowl for about 1 hour, until it has roughly doubled in size. Then knead the dough again on a floured work surface, shape it into an oblong loaf, and place it in the greased bread pan (loaf pan) or, if the Stuten is free-standing, on a baking sheet lined with baking paper. Cover the dough again and let it rise for about 45-50 minutes. Meanwhile, preheat the oven to 200 °C (top/bottom heat). Place the pan on the middle rack of the oven, reduce the temperature to 180°C, and bake the dough for 45-50 minutes. Tap the dough on the baking sheet, as every oven bakes differently. If necessary, return the cake to the hot oven for another 5-10 minutes without the pan. Once the cake has cooled slightly, warm the apricot jam with a little water (1-2 tablespoons) and brush it all over the cake. Then sprinkle with sugar and let cool. The glaze essentially seals the dough, keeping it fresh and fluffy for longer.