Mix the flour, yeast and milk into a medium-heavy yeast dough (I don`t use salt for this yeast dough, you can vary it as you like). Cover and let rise at room temperature until it has doubled in volume.
In the meantime, cut the apricots open, but leave them together, remove the core and fill each with a lump of sugar. Shape the dough into 15 dumplings with floured hands, enclose 1 apricot in each. Let simmer in a large saucepan in simmering water for 20 minutes with the lid on loosely.
Crumble the honey cake and mix with powdered sugar to taste.
Tear apart the dumplings on the plate, sprinkle with the honey cake mixture and pour the melted butter over them.
I calculate 2-3 dumplings per person as a main course.
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