Yeast apricot wreath with almonds

Ingredients

Directions

1. 1

   Warm up the milk. Put the flour in a bowl and make a depression in the middle. Crumble yeast into the hollow, add milk and 1 tablespoon of sugar and mix with some flour. Dust the pre-dough with flour and let it rise covered in a warm place for 15-20 minutes. In the meantime, foam fat, remaining sugar, lemon peel, salt and nutmeg. Gradually stir in eggs and add the mixture to the pre-dough.

2. 2

   Mix everything to a soft dough and continue beating until bubbles appear. Cover and leave to rise for another 30 minutes. In the meantime grease a springform pan with a tube bottom insert (26 cm Ø). Sprinkle the edges with flaked almonds. Drain the apricots and quarter them. Place them with the round side facing outwards in the grooves of the tube bottom insert. Stir the dough briefly, put it carefully into the tin and smooth it down. Cover and leave to rise for another 20-30 minutes, then bake in the preheated oven (electric: 200 °C / gas: level 3) for 30-35 minutes. Cover after about 20 minutes. Let the cake rest in the mould for about 10 minutes. Turn out onto a plate and let it cool down completely.

3. 3

   Place them with the round side facing outwards in the grooves of the tube bottom insert. Stir the dough briefly, put it carefully into the tin and smooth it down. Cover and leave to rise for another 20-30 minutes, then bake in the preheated oven (electric: 200 °C / gas: level 3) for 30-35 minutes. Cover after about 20 minutes. Let the cake rest in the mould for about 10 minutes. Turn out onto a plate and let it cool down completely. Serve dusted with icing sugar. Makes approx. 20 pieces