Apricot butter cake

Name: Apricot butter cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 325 g Butter; 1 kg Flour; 200 g Sugar; 1 pinch Salt; 2 packages Vanillin sugar; 500 ml Milk; 2 cubes (42 g each) Yeast; 2 Eggs (size M); 2 can(s) (425 ml each) Apricots; 150 g Apricot Jam; 3 TABLESPOONS Sugar crystals; 7-10 Tbsp red food colouring; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

325 g Butter
1 kg Flour
200 g Sugar
1 pinch Salt
2 packages Vanillin sugar
500 ml Milk
2 cubes (42 g each) Yeast
2 Eggs (size M)
2 can(s) (425 ml each) Apricots
150 g Apricot Jam
3 TABLESPOONS Sugar crystals
7-10 Tbsp red food colouring
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, sugar, salt and vanillin sugar in a bowl and press a depression in the middle. Warm 200 ml of milk lukewarm, crumble yeast into it and dissolve in it. Pour the yeast-milk mixture into the bowl and mix with some flour from the rim. Cover and leave to rise in a warm place for about 20 minutes. Place the apricots in a sieve and drain. Melt 200 g butter and add 300 ml milk.
2
Add eggs and lukewarm fat-milk mixture to the pre-dough, knead and let it rise covered for about 30 minutes. Melt 100 g butter. Cut the apricots into small cubes. Roll out the dough on a lightly floured work surface into a rectangle (60 x 50 cm) and cut in half lengthwise. Spread the dough halves with butter, spread the apricots on top and roll up from the long side. Cut each half into about 18 pieces. Place the rolls with the cut side facing upwards on the greased, floured fat pan of the oven (32 x 39 cm). Cover the pan and leave to rise for about 20 minutes. Lightly press 25 g butter in small flakes into the dough and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven and let it cool down. Heat the jam and brush the butter cake with it.
3
Place the rolls with the cut side facing upwards on the greased, floured fat pan of the oven (32 x 39 cm). Cover the pan and leave to rise for about 20 minutes. Lightly press 25 g butter in small flakes into the dough and bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. If the surface becomes too dark, cover with aluminium foil. Remove the cake from the oven and let it cool down. Heat the jam and brush the butter cake with it. Crush the sugar and about 2 drops of red food colouring slightly in a universal chopper and sprinkle it on the butter cake snails. Serve the cake lukewarm or cold
4
waiting time approx. 1 1/4 hours