For the dough, warm milk in a pot lukewarm. Dissolve yeast in it. Pour into a mixing bowl. Add sugar. Mix with egg and flour to a smooth dough. Cover and leave to rise in a warm place for about 20 minutes.
In the meantime, melt the fat for the topping in a pot, add almond slivers, sugar, vanillin sugar and milk. Bring everything to the boil and let it cool down a bit. Drain the apricots. Roll out the dough on a greased baking tray.
Cover with the apricots and leave to rise for another 20 minutes. Spread the topping on top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Results in about 24 pieces.