John Myers
Heimi’s Apricot Babette
The perfect heimi’s apricot babette recipe with a picture and simple step-by-step instructions.
- 400 g Hefezopf
- 500 ml Milk
- 200 g Butter
- 20 ml Vanilla syrup
- 3 tbsp Raisins
- 3 tbsp Almonds, chopped
- 6 tbsp Sugar
- 125 g Flour
- 1 tsp Baking powder
- 1 tbsp Grated lemon peel
- 2 Eggs separated
- 1 Cup Milk
- 1 Can Apricots
- Preheat the oven to 180 degrees.
- Drain the apricots well and cut into cubes.
- A few days old yeast plait is cut into cubes and poured with boiling milk. add vanilla syrup, raisins and chopped almonds.
- Then stir the butter and sugar, flour and baking powder, grated lemon zest, yolk and milk until smooth, add the crushed plaited yeast and egg whites and fill the dough alternately with diced apricots in a greased springform pan. Bake in the oven for about 50 minutes.
- 5th tip from me lukewarm with vanilla ice cream or cold with vanilla sauce or with whipped cream that is enriched with honey.
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