Fruity-sweet fried egg coins

Ingredients for 1 servings:

• 250 g flour
• 1 packet of dry yeast
• 40 g butter
• 250 ml milk
• ½ lemon(s), untreated, zest
• 35 g sugar
• 1 egg(s)
• 175 g quark
• 20 g butter, soft
• 60 g sugar
• 1 egg(s)
• 1 tbsp cornstarch
• 8 half apricots from the can, drained
• n. B. Apricot jam for spreading

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

perfect for the Easter coffee table, makes about 8 – 9 pieces

For the yeast dough, mix the flour with the dried yeast. Then add the sugar, lemon zest, milk, softened butter, and egg. Knead everything until a smooth dough forms. Let it rise in a warm place for 30 minutes. Then knead the dough again briefly and roll it out to a thickness of your finger. Cut out large circles with a diameter of about 10 cm. If you don’t have a circle cutter, you can simply use a glass. This dough will make about 8-9 circles. You will then need 1 more apricot half. Then pull these circles to size or stretch them slightly, place them on a baking sheet, and let them rise for another 15 minutes. Meanwhile, preheat the oven to 180°C (top/bottom heat) and mix the quark mixture. To do this, separate the egg. Beat the egg whites with a pinch of salt until stiff, while whisking in half of the sugar (30 g). In another bowl, mix the egg yolks, remaining sugar, quark, butter, and cornstarch. Fold the egg whites into the mixture. Spread this filling evenly over the dough pieces. Don’t use too much cream, as the mixture will spread slightly in the oven. Then place the apricot halves, curved side up, on top of the mixture. Place the baking sheet in the oven and bake the “fried eggs” for about 20 minutes; by then, the yeast dough will be lightly browned and the quark cream will have set. Then, heat the jam and brush it over the apricots. This will give the apricots a beautiful shine and prevent them from looking so dull.