Dough
1 packet of biological yeast (30g)
4 tablespoons of sugar
1 egg
1 cup of warm milk
1/2 cup of condensed milk
5 cups of wheat flour
1 beaten egg for brushing
Filling
1 can of cooked condensed milk
150g of black apricot chopped
Dough
1 packet of biological yeast (30g)
4 tablespoons of sugar
1 egg
1 cup of warm milk
1/2 cup of condensed milk
5 cups of wheat flour
1 beaten egg for brushing
Filling
1 can of cooked condensed milk
150g of black apricot chopped
Dough
In a bowl, dissolve the yeast in sugar, add the egg, warm milk, condensed milk, and flour
Work the dough until it's smooth and separates from your hands
Cover and let it rest for 30 minutes
Filling
Mix the caramel and apricot
Assembly
Roll out the dough with a rolling pin, fill, and shape the pudding
Place in a rectangular baking dish greased with butter
Cover and let it rest for 20 minutes
Brush with beaten egg and bake at 220°C until golden brown on top
Serve hot or cold.
