Ingredients FOR THE MIXTURE
- 270 g flour 0
- 65 g milk
- 30 g caster sugar
- 20 g butter
- 5 g salt
- 5 g fresh brewer's yeast
- 2 teaspoons of honey
Ingredients TO COMPLETE
FOR THE MIXTURE
Jumbled up the flour with the crumbled yeast and the honey. Mix the milk with 90 g of water, pour it over the flour and mix coarsely; then add the butter, soft. Add the sugar and finally the salt and work for 4-5 minutes, until an elastic and smooth dough is obtained.
Pick it up in a bowl, cover it with plastic wrap and let it rise for 20 minutes at room temperature, then for 12 hours in the refrigerator.
Grease a round pan (ø 26 cm), lined it with parchment paper and buttered too.
Roll out the dough in the pan with your hands, covering the entire surface.
Wash apricots, cut them in half, remove the core and distribute them in the mold, over the pasta.
Sprinkle with brown sugar, cover with plastic wrap and let rise again for at least 1 hour.
Sprinkle at the end with more brown sugar, thyme leaves and bake at 200 ° C for about 35 minutes.