Apricot pockets from yeast dough

For the apricot pockets, first prepare the starter. Warm the milk so it is lukewarm, not hot, otherwise the yeast would scald. Crumble the yeast into it, add a teaspoon of sugar and a small handful of plain flour, then stir briefly. Set the bowl in a warm spot and leave the starter for about 10 minutes, until a foamy cap forms on the surface.

Sift the remaining flour into a large bowl and add the sugar, a pinch of salt, the egg and the softened butter. Pour in the risen starter and bring everything together into a dough. Knead it by hand or with a mixer for at least 10 minutes, until it is smooth, supple and no longer sticks to your hands. Cover the bowl with a tea towel and let the dough rise in a warm place for about an hour, until it doubles in size.

Meanwhile wash the apricots, halve them and remove the stones. Turn the risen dough out onto a floured surface and roll it into a sheet about half a centimeter thick. Cut the sheet with a sharp knife into squares roughly 10 cm on each side. Place an apricot half cut side up in the middle of each square and sprinkle it with a pinch of sugar.

Fold the corners of each square into the center over the fruit and press them firmly together so the pockets do not open during baking. Place the shaped pieces seam side down on a tray lined with baking paper, leaving small gaps between them. Cover with a tea towel and let them rest for another 15 minutes so they rise nicely.

Preheat the oven to 180 °C. Brush the surface of each piece with melted butter, which gives a golden color and a delicate aroma. Bake for about 20 minutes, until the dough turns nicely golden. Dust the baked pastries generously with powdered sugar while still warm and serve them lukewarm.