John Myers
Baking: Baked Apricot Dumplings
The perfect baking: baked apricot dumplings recipe with a picture and simple step-by-step instructions.
- 300 g Flour type 550
- 125 ml Milk
- 40 g Butter
- 1 piece Egg
- 40 g Sugar
- 0,5 cube Yeast fresh
- 1 pinch Salt
- 4 piece Apricots
- Cinnamon and sugar
- 100 g Butter
- Heat the milk and dissolve the butter and sugar in it. Add the egg and yeast and stir everything well.
- Weigh the flour and salt and make a smooth yeast dough. Dust this with a little flour, cover and let rise in a warm place for half an hour.
- In the meantime, core the apricots and cut into quarters. Mix the cinnamon and sugar and melt the butter.
- Grease and crumble a loaf pan.
- Knead the dough together, remove small portions and wrap a quarter of each fruit with it.
- First roll in the melted butter and then coat with cinnamon sugar. Place the pieces in the loaf pan, mix the remaining butter with the remaining cinnamon-sugar mixture and spread over the yeast balls.
- Cover and let rise for another 30 minutes.
- Preheat the pipe to approx. 200 degrees and bake the cake at approx. 180 degrees for ten minutes with bottom heat and then for about 35 minutes with bottom / top heat until a nice brown crust has formed.
- Let the cake cool completely in the pan. Take out and sprinkle with powdered sugar.
- Also tastes wonderful with vanilla sauce or marzipan sauce
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