Apricot crumble cake made from yeast dough

Ingredients for 1 servings:

• 660 g wheat flour
• 300 ml milk, lukewarm
• 60 g fresh yeast
• 14 g salt
• 70 g butter
• 90 g sugar
• 200 g butter
• 200 g sugar
• 300 g wheat flour
• 1 g salt
• Butter-vanilla flavoring
• 1 can/n apricot(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

For the yeast dough, combine the wheat flour, lukewarm milk, yeast, salt, butter, and sugar and knead slowly for 2 minutes and quickly for 3 minutes. Let the dough rest for about 20 minutes. Then roll it out onto a baking sheet lined with baking paper and let it rest for 20 minutes. For the crumble, knead the butter, sugar, wheat flour, salt, and vanilla essence with your hands until crumbly. Now cover the yeast dough base with apricots and sprinkle the crumble over it. Bake in an oven preheated to 200°C (top/bottom heat) for about 20 minutes on the middle rack. TIP: Also delicious with other fruits.