Apricot cakes

Ingredients for 30 servings:

• 1 cube of yeast
• 200 g butter
• 3 eggs, including the yolk
• 5 tbsp sugar
• 500 g flour
• 300 g apricot jam
• 1 egg(s), for brushing
• 2 tsp cream, for spreading
• 1 egg(s), including the egg white, for brushing
• powdered sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Take some of the milk and dissolve the yeast in it. Melt the butter in a saucepan and add the remaining milk, then let it cool slightly. Make a dough with the yeast, 3 egg yolks, sugar, flour, and skimmed milk. Cover with a cloth and let it rise in a warm place for about 30 minutes. Knead the dough again vigorously and roll out to about 1 cm thick. Use a glass (about 6 cm in diameter) to cut out circles. Using a slightly smaller glass, cut out half of the circles again to form a ring. Place the circles on the baking sheet and brush with egg white, then place the rings on top. Pour apricot jam into the ring and let the cakes rise again. Preheat the oven to 250°C. Before baking, brush the dough again with a mixture of beaten egg and cream and then bake for 8 minutes. Make a glaze from powdered sugar and water and then glaze the cakes with it.