Summary

Ingredients

• 125 ml milk
• 575 g flour
• 0.5 ½ cube yeast, fresh
• 160 g suar
• 225 g butter
• 3 egg (s)
• 1 pinch (s) salt
• 2 packs vanilla sugar
• 1 can apricot (s), (425 ml)
• 250 g quark, (low-fat quark)
• 125 g powdered suar
• 0.5 ½ lemon (s), juice it

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Instructions

1. Put 300 g flour in a bowl, make a well in the middle. Crumble in the yeast, add 20 g sugar and lukewarm milk. Mix with a little flour from the edge and cover and let rise for approx. 15 minutes.
2. Melt 75 g fat, let cool down lukewarm.
3. Add 20 g sugar, 1 egg, salt and melted fat to the pre-dough, knead until smooth and let rise for approx. 30 minutes.
4. For the crumble dough, melt 150 g of fat, mix 275 g of flour with 80 g of sugar and 1 packet of vanilla sugar. Pour in the fat and knead everything to make crumbles.
5. Mix the quark with 40 g sugar, 1 packet of vanilla sugar and 2 eggs.
6. Knead the yeast dough again and divide into 8 pieces. Roll out each piece in a round shape (approx. 12 cm in diameter). Place 4 dough coins on a baking tray lined with baking paper. Spread the quark mixture on top and cover with apricots. Spread the sprinkles on top. Bake each tray in a preheated oven (200 ° / convection 175 °) for 15-20 minutes.
7. After cooling, mix powdered sugar with lemon juice. Spread on the thalers and let dry.