John Myers
Apricot Dachi
The perfect apricot dachi recipe with a picture and simple step-by-step instructions.
- 17 g Yeast fresh
- 100 ml Milk lukewarm
- 150 g Sugar
- 400 g Flour
- Salt
- 1 Egg
- 140 g Butter
- 0,5 packet Vanilla sugar
- 0,25 tsp Ground cinnamon
- 500 g Apricots fresh
- 1 tbsp Sifted powdered sugar
- Put half of the flour (200 g) in a bowl. Crumble the yeast with 50 ml milk, 50 g sugar and 1 pinch of salt covered and let rise for about 15 minutes.
- Knead the egg, remaining milk (50ml) and 40g butter with the dough hook of the hand mixer for 3 minutes to a smooth dough. Cover and let rise in a warm place for 15 minutes.
- Knead the butter (100gr.) With the remaining flour (200gr.), Sugar (100gr.) And vanilla sugar into crumble with your hands.
- Halve the apricots and stone them.
- Spread the dough evenly on a greased tray (29 + 24 + 6cm) with floured hands. Spread the apricots with the cut surface facing up. Sprinkle with the crumble and let rise a little.
- In the meantime, preheat the oven to 190 ° C (convection not recommended). Bake the cake in the hot oven on the middle rack for about 35-40 minutes. Let cool down a little and best serve warm with powdered sugar.
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