APRICOT EASTER BREADS
450 g flour
2 tablespoons dry yeast
50 g sugar
1 package vanilla sugar
100 g quark [rather dry]
50 g butter
1 egg
150 ml milk
pinch salt
1 can apricot halves
1 egg yolk
2 tablespoons milk
_ melt butter [leave to cool back down a little after it’s melted]
_ combine all ingredients
[but apricots, egg yolk and the two tablespoons milk]
_ knead until you get a smooth dough
_ cover and leave to rise in a warm spot about 30 minutes
[should double in size]
_ divide dough into 8 equal portions
_ form each piece into a smooth ball
_ flatten a little with you palm and place an apricot half in the center of each one
_ place on a baking sheet lined baking tray
_ cover and leave to rise for another 30 minutes
_ preheat oven to 190 °C
_ brush dough with an egg yolk - milk wash
_ bake for 25 to 30 minutes
[start checking if the dough is golden brown after about 20 minutes - make sure the apricots don’t get too dark]
_ leave to cool to room temperature before serving
MARILLEN OSTERBRÖTCHEN
450 g Mehl
2 Esslöffel Trockenhefe
50 g Zucker
1 Packung Vanillezucker
100 g Magertopfen
50 g Butter
1 Ei
150 ml Milch
Priese Salz
1 Dose Marillenhälften
1 Eigelb
2 Esslöffel Milch
