Apricot pancake with coconut crumble

Name: Apricot pancake with coconut crumble
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 ml Milk; 400 g Flour; 110 g Sugar; 1 pinch Salt; 1/2 cube (42 g) Yeast; 200 g soft butter; 25 g Coconut flake; 1 package Vanillin sugar; 1 egg (size M); 600 g Apricots; 75 g Apricot Jam; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 ml Milk
400 g Flour
110 g Sugar
1 pinch Salt
1/2 cube (42 g) Yeast
200 g soft butter
25 g Coconut flake
1 package Vanillin sugar
1 egg (size M)
600 g Apricots
75 g Apricot Jam
7-10 Tbsp Icing sugar
baking paper

Directions

1
Warm the milk lukewarm. Put 250 g flour, 35 g sugar and salt in a bowl. Press a depression in the middle. Mix yeast and 5 tablespoons of milk and put it into the flour bowl. Mix with some flour from the edge. Cover and leave to rise in a warm place for about 15 minutes
2
Melt 125 g butter and let it cool down a little. Mix 150 g flour, grated coconut, vanillin sugar and 75 g sugar. Stir in liquid butter with the dough hooks of the hand mixer and knead into crumbles. Put the crumbles in a cool place
3
Add 40 g butter, egg and remaining milk to the yeast dough and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough again and let it rise for about 30 minutes
4
Wash the apricots, grate them dry, halve and stone them. Knead the dough briefly on a floured work surface, then roll out to a flat cake (3-4 mm thin). Place the flat cake on a baking tray lined with baking paper. Cover with 35 g butter flakes. Spread the apricots and jam on top, leaving an approx. 1 cm wide edge. Spread crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the crumble cake from the oven and let it cool down on a cake rack. Serve lukewarm or cold. Dust with icing sugar
5
waiting time approx. 1 1/2 hours