Gata with Apricots and Nuts | olivemagazine

Ingredients

• 70g caster sugar
• 80g unsalted butter softened
• 1½ tsp fine salt
• 160g greek yogurt
• 1 egg
• 280g plain flour plus extra for dusting
• 7g fast-action dried yeast
• ¼ tsp bicarbonate of soda
• 40g unsalted butter melted
• 50g toasted walnuts chopped into pea-sized pieces
• 40g dried unsulphured apricots chopped into pea-sized pieces
• 20g mixed seeds toasted
• 2 tbsp plain flour
• ¼ tsp fine salt
• ¼ tsp almond extract
• 1 egg beaten, to glaze