Crumble yeast into the milk, let stand for 3 minutes, then stir. Add egg yolks and vanilla and mix.
Mix the walnuts and sugar together, set aside.
Butter and flour a 13×9-inch baking pan. Divide the dough into 3 equal parts. Roll out the first portion and use it to line the pan with. Spread half of the apricot preserves on it and sprinkle half the walnut mix on top of that. Roll out the second part of the dough and repeat the steps. Top with the third portion of rolled-out dough. Cover with clean kitchen towel and let it stand at a warm place for one hour. The dough will not rise noticeably, so don’t be alarmed.
Preheat oven to 350˚F. Pierce the top layer of dough well with fork. Bake till top is golden brown, 30-35 minutes. Cool for 15 minutes before turning it out. Run and knife along the edges to loosen it. Put a large board or rack over the pan and turn them together upside down. The cake should slip out smoothly. Remove pan and cool the cake completely.
Make the icing: bring chocolate, sugar, water to a boil over medium heat, stirring consistently, for 3-4 minutes. Remove from heat, add butter, and stir till it melts. Cool it till it thickens, but is still pourable. This happens pretty fast, so don’t set it asided, just keep stirring till it’s ready. Pour it over the top of the cake and smooth it with a spatula. Do not bother working the chocolate down the edges. Refrigerate till icing sets. Using sharp knife dipped in hot water trim the edges off and cut the cake to long rectangular slices.Save or Print this recipe
Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges—cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.Save or Print this recipe
Mini German Pancakes
1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.
These pancakes are made in muffin/cupcake tins. Only fill the tin 1/2 full and it will create the crater when it bakes. Great brunch idea!