Apricot Buchteln

Ingredients

• 200 g apricots (pitted)
• 3 tbsp white wine
• 300 g flour
• 1 packet dry yeast
• 1 tsp ground nutmeg
• 1 cup yogurt
• 3 tbsp sugar
• Pinch Salt
• 1 egg
• 50 g butter
• powdered sugar

Instructions

1. 1.

   Cut the apricots into small pieces and simmer with white wine while stirring, then set aside to cool.

2. 2.

   Whisk flour with yeast and nutmeg. Warm the yogurt in hot water briefly. Beat together sugar, salt, and egg. Gently fold this mixture into the flour until the dough no longer sticks. Knead on a floured surface until smooth, then roll into a log and cut into 12 equal pieces.

3. 3.

   Preheat oven to 180 °C (356 °F).

4. 4.

   Fill each dough portion with some apricot filling and shape into round dumplings. Melt butter in a pan and place the dumplings closely together in the pan. Let rise in a warm spot for about 20 minutes.

5. 5.

   Brush the Buchteln with melted butter, bake in the preheated oven for 30 minutes until golden brown. Remove, immediately drizzle, and dust with powdered sugar.