SWEET APRICOT EASTER BREADS

April 20, 2019

Happy Easter everyone! I hope you all have a great long weekend with family, ham and sunshine :)

  • 450g flour
  • 2 tablespoons yeast
  • 50g sugar
  • 1 package vanilla sugar
  • 100g quark [Magertopfen]
  • 50ml butter
  • 1 egg
  • 150ml milk
  • pinch salt
  • canned 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

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