Yeast cake with dried apricots

This pie is very versatile in its preparation and does not depend on the season, since dried apricots can be bought at any time of the year.

Heat the water a little to a warm state and dilute dry instant yeast in it. Add 1/4 sugar for a faster reaction. Put a container with water and yeast in a warm place so that the yeast is activated.

Pour milk into a saucepan and heat it over low heat. Then put a small piece of butter in it and add the remaining portion of sugar. Stirring constantly over low heat, completely dissolve the sugar in the milk and melt the butter. Cool the contents of the saucepan to room temperature.

After the yeast has been activated, mix them with the mass from the saucepan. Add egg and vanilla sugar, mix.

Pre-sift the flour. And then add small portions to the container with the rest of the products. Thus, knead a soft but elastic dough that will not stick to your hands. If necessary, add a little more flour.

Cover the dough with cling film or a clean towel and put it in a warm place for about an hour and a half.

To prepare the filling for the pie, you will need dried apricots. First, pour it with hot water, cover it with a lid and leave it for 10-15 minutes to steam. Then drain the water. Put the dried apricots in a small saucepan and pour clean water. Put it on the stove. Bring the water to a boil over medium heat. Then reduce the heat, cover with a lid and cook the dried apricots for 15 minutes. After that, pour sugar into a saucepan, stir and simmer dried apricots in sugar syrup again until it becomes a soft consistency - about half an hour more. Cool it down.

Turn on the oven at 180 degrees Celsius.

After the dough has risen, divide it into two parts - one slightly larger. Roll out most of the dough into a circle with a diameter slightly larger than the pie pan. Put baking paper on the bottom of the mold and lay a circle of dough with hanging sides. Put the cooled dried apricot filling on top. the remaining piece of dough is also rolled into a circle and put on top. Roll up the hanging edges from the bottom layer of the dough and pinch it tightly with the top part so that the filling does not leak out. Lubricate the cake with yolk on top with a silicone brush.

Put the pie to bake for 40 minutes until fully cooked. Let the pie cool down a little, sprinkle with powdered sugar and serve to the table.

Bon appetit!