Fluffy yeast dough, a fine vanilla cake layer and delicious apricots and crunchy crumbles on top. Who can resist that?
Not us! That’s why this vanilla scent comes out of our kitchen more often during apricot season.
For 16 Marillentaler you need the following ingredients
For the crumble:
160 g wheat flour
60 g sugar
20 g vanilla sugar
80 g butter
For the yeast dough:
100 ml milk
30 g yeast (about 3/4 cube)
30 g sugar
100 g butter
500 g wheat flour
1/2 tsp salt
For the vanilla curd:
250 g curd
30 g vanilla sugar
20 g cornflour
500 g apricots
Icing sugar for dusting
Here’s how to prepare the apricot doughnuts
First prepare the crumble by mixing all the ingredients by hand into a crumbly dough. Cover the dough and chill it.
Then we continue with the yeast dough. First, we mix the yeast with the sugar and the lukewarm milk and let this mixture stand for about 10 minutes. Then we put all the ingredients for the yeast dough together with the yeast-milk mixture into the food processor and knead everything into a smooth dough, which then has to rest covered in a warm place for about 1 hour.
The volume of the dough should double.
In the meantime, stir together all the ingredients for the vanilla custard and wash, halve and pit the apricots.
Now you can preheat the oven to 180°C top and bottom heat and line three baking trays with baking paper.
Divide the dough into 16 pieces of about the same size. Shape them into bars about the size of a hand, leaving a rim on the outside. Place them on a baking tray and place a spoonful of vanilla cake on each one. Then top with the apricots and sprinkle with the crumble. Press them down a little with the flat of your hand.
Then place the trays one after the other in the oven for about 20 to 25 minutes, until the doughnuts are golden brown. After they have cooled, dust them with a little icing sugar. They are a pure delight warm or cold.