Apricot Butter Cake With Hazelnut Sprinkles

1. 1

   Mix 4 1/3 cups of flour, 1/4 cup of sugar, a pinch of salt, 3 tbsp of butter and the egg in a bowl. Warm the milk, dissolve yeast in it and stir into the flour mixture. Knead with the dough hook of a stand mixer for 2 mins, or until a smooth dough forms. Cover and keep in a warm place for 30-40 mins.

2. 2

   Briefly knead the dough on a floured work surface and roll it out to fit a greased and floured 13 x 16 inch baking pan. Cover and keep in a warm place for another 20 mins.

3. 3

   Mix the remaining flour, butter, sugar, a pinch of salt and the chopped nuts in a mixing bowl. Mix first with the dough hook and then crumble by hand. Place in the fridge. Preheat the oven to 400u00b0F.

4. 4

   Spread the risen dough evenly with the apricot jam and apricot pieces and gently press them down. Sprinkle with the hazelnut crumble and bake the cake for 20-25 mins. Allow to cool in the pan, and serve.

* Per serving · 4 servings · Values may vary.