Apricot and Toffee Golaches with Sugar Icing

For the apricot and curd cheese golaches with sugar icing, first make the dough. To do this, knead flour with softened butter, milk, powdered sugar, yolks and dry yeast into a smooth yeast dough.

Let the dough rise in a warm place for about 1 hour until it has doubled in volume. Knead the dough again by hand and roll out to a thickness of approx. 3 mm.

Cut the dough into squares of about 5×5 cm.

For the filling, squeeze the lemon and grate the zest. Mix 1 tablespoon lemon juice, lemon zest, vanilla sugar, powdered sugar and curd cheese until smooth.

Place about 1 tablespoon curd filling in the center of each square and top with 1 apricot half. Fold the ends of the dough towards the center and brush with egg white.

Bake in the oven at 180 °C top/bottom heat for approx. 15-20 minutes until light. For the icing, mix powdered sugar with lemon juice until smooth.

After baking, allow to cool slightly and brush the apricot and curd golaches with icing.

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