Recipe for Buchteln (a filled yeast pastry) with chocolate sauce and apricot roast

Ingredients

• 15 g yeast
• 10 g sugar
• 70 ml milk, lukewarm
• 120 g coarse flour (type 550)
• 120 g fine flour (type 405)
• 40 g butter, lukewarm
• 1 egg and 1 egg yolk
• 1 pinch salt
• lemon zest
• 1 vanilla, pulp scraped out
• apricot jam
• melted butter for brushing
• 40 ml sunflower oil
• salt
• pepper
• lime juice
• 80 ml mineral water
• 250 g cream
• 70 ml milk
• 1 vanilla pod
• 5 egg yolks
• 60 g sugar
• 20 g dark chocolate
• 40 g nougat
• 20 ml aged rum
• blossoms, icing sugar
• 500 g apricots
• 90 g sugar
• 25 g jam sugar
• 20 g apricot jam
• 20 ml white port wine
• 40 ml apricot brandy
• 10 ml lemon juice, fresh
• ½ vanilla pod, pulp scraped out
• 1 slice of ginger
• 5 peppercorns
• 10 juniper seeds
• 1 bay leaf