Ingredients

Dough

• 1 oz cake yeast or 3/4 tsp (ca 1 3/4 envelopes) active dry yeast
• 1/2 cup warm milk
• 3 egg yolks
• 1 tsp vanilla extract
• 3 1/2 cups unbleached flour
• 1 cup sugar
• pinch of salt
• 14 tbs (1 3/4 sticks or 7 oz) unsalted butter, cut into 1/2-inch cubes, chilled

Filling

• 1 cup ground walnuts
• 1/2 cup sugar
• 1 cup apricot Jam, warmed

Chocolate Icing

• 3 1/2 oz bittersweet chocolate, finely chopped
• 1/3 cup sugar
• 1/4 cup water
• 1 tbs unsalted butter

Crumble yeast into the milk, let stand for 3 minutes, then stir. Add egg yolks and vanilla and mix.
Mix flour sugar, salt, add butter and mix till its texture is like coarse cornmeal. This can be done with food processor, or old school, by hand. Add the yeast mixture and work it together, adding more milk if necessary. Move to lightly floured surface and knead for 2-3 minutes. Consistency should be like cookie dough. Wrap in plastic and put in fridge for an hour.

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.

Ingredients

• 9 ounces all-purpose flour (about 2 cups)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 3/4 cup fat-free buttermilk
• 3 tablespoons honey

Preparation

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Re-roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.
5. Top with Homemade Butter and LunaGrown™ Jam