John Myers
Rum Apricot Mares
The perfect rum apricot mares recipe with a picture and simple step-by-step instructions.
- 500 g Wheat flour
- 21 g Fresh yeast
- 1 pinch Salt
- 1 Egg
- 50 g Cold butter
- 50 g Sugar
- 125 ml Lukewarm milk
- 125 g Soft apricots
- Rum
- 1 Egg yolk
- The day before, dice the apricots and soak in rum.
- Put the flour, the pinch and the sugar in the bowl of the food processor. Make a hollow in the middle. Spread the butter in flakes around the edge and also place the egg on the edge of the flour. Dissolve the yeast in the lukewarm milk and then pour the yeast milk into the well. Then knead with the dough hook of the food processor for approx. 10 minutes to form a smooth, elastic dough, cover and rest in a warm place for approx. 60 minutes until the volume has doubled.
- In the meantime, strain the apricots over a sieve and drain well. Then knead the dough very well again by hand and work in the apricots. Then line a loaf pan with baking paper. The best way to do this is to crumple the baking paper and wet it under cold running water and then squeeze it out very well – this way it fits perfectly into the loaf pan.
- Now shape an elongated loaf from the dough and place in the loaf pan and cover it again in a warm place. Then preheat the oven to 200 degrees. Whisk the egg yolks with a tablespoon of water.
- Then brush the mares with the egg yolk and bake in the oven for about 30 minutes. If necessary, cover with aluminum foil halfway through the baking time. Then let it cool down in the tin for about 15 minutes, then turn it out of the tin and place it on a wire rack to cool completely.
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