Apricot straps

Ingredients for 1 servings:

• 300 g flour + some for the work surface
• 50 g sugar
• 50 g butter, soft
• 120 ml milk, lukewarm
• 1 egg(s)
• ½ cube of yeast
• 1 pinch of salt
• 1 gr. can/n apricot(s)
• 2 tsp sugar
• n. B. cornstarch
• 3 tsp, heaped apricot jam for spreading
• n. B. Granulated sugar for sprinkling
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Rhenish specialty

Dissolve the yeast and sugar in the lukewarm milk. You can also use one packet of dried yeast instead of fresh yeast; in this case, there’s no need to dissolve it. Put the flour in a bowl and make a well in the center. Add the milk-yeast mixture. Add the butter, egg, and a pinch of salt. Knead for about 10 minutes with a stand mixer on medium speed and a dough hook until the dough pulls away from the edges. If using a hand mixer, knead for at least 5 minutes on high speed. Dust the dough with a little flour and let it rise, covered, in a warm place for 1 hour. Meanwhile, bring the apricots and sugar to a boil in a small saucepan, stirring constantly, and simmer over low heat until they have completely dissolved. In a cup, combine the cornstarch with a little water until there are no lumps and use it to thicken the apricots until they have an applesauce-like consistency. Let cool completely. This goes faster if you place the pot in a bowl of cold water. You can also cook the apricots the day before and cover them and store them in the refrigerator until baking. A 30 cm tart pan is suitable, but if you want to use a 26 cm springform pan, you will have a little more dough left over. Grease the baking pan and place two strips of baking paper about 5 cm wide in a cross shape in the pan, hanging slightly over the edge. These will be used later to lift the tart out of the pan. Roll out two-thirds of the yeast dough thinly on a floured work surface and place in the prepared pan. Press the edges down firmly. Pour in the apricots and trim off the excess dough just above the filling. Shape the excess into a ball with the remaining yeast dough and roll it out thinly again. Use a lattice cutter to shape the dough into a lattice and place it in the pan. Press the edges down firmly. You can also cut thin strips of dough and place them in a lattice pattern on the pan if you don’t have a lattice cutter. Tip: I shape the excess dough into two rolls and place them next to the baking pan on a piece of baking paper. Bake the cake at 180°C (top/bottom heat) on the middle rack of the oven for about 30-35 minutes. Briefly heat the apricot jam in a small cup in the microwave and brush it onto the finished, still-hot cake. Then sprinkle with sugar. Lift the cake out of the pan using the two strips of baking paper and let it cool on a wire rack.