Apricot poppy seed snail cake

Ingredients for 1 servings:

• 400 ml milk
• 2 cubes of yeast, fresh
• 160 g sugar
• 1 kg wheat flour
• 4 eggs (size L)
• 200 g butter
• 600 g apricot(s), halved from the can
• 250 g poppy seed filling (ready-to-bake poppy seed filling)
• 3 tbsp brown sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

for yeast dough lovers

Gently warm the milk, crumble the yeast, dissolve it in it with 20g of sugar, and let it rise for about 15-20 minutes. Then knead it with the flour, 2 eggs, 150g softened butter, and 140g sugar until you have a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes. Drain the apricot halves well, cut them into wedges, and mix the poppy seed filling with 2 eggs. Knead the dough thoroughly and divide it in half. Roll out each half into a rectangle, spread the poppy seed mixture on top, and top with the apricot slices. Roll up the sheets from the long sides and cut each roll into 12 equal slices. Place these tightly into a deep, greased baking sheet. Cut the remaining 50g butter into cubes and scatter them over the cake with the brown sugar. Bake the cake in a preheated oven at 150-175 degrees, depending on the type of oven, for about 40 minutes, let it cool and sprinkle with powdered sugar before serving.