A great pasta dish for any occasion:
Core stone fruit and cut into wedges. Lightly caramelize the sugar in a frying pan. Add the apricot wedges and sunflower seeds and cook in the sugar until tender. Deglaze with the vinegar and make the burn hearty and then thicken with the cold butter.
For the tubular noodles make a steam. For this, mix 80 ml of warm milk with the yeast and the sugar until smooth and make a light dampfl with 100 g of flour. Cover with plastic wrap and let rise in a warm place for about 15- 25 min until it has about doubled in size.
Beat the eggs and egg yolks, with 65 ml of milk. Knead into a dough with the 400 g flour and the steam. This is best done with a mixer. Gradually add the salt, vanilla pulp, butter, rum and lemon zest. Then the dough must rise again. (approx. 15- 25 min in a warm place).
Work the dough on a floured surface and form it into a 3 cm thick roll. Cut into 1 cm pieces with a kitchen knife. Fill apricot jam into the tube noodles with a fine piping nozzle and seal tightly. Place in a baking dish with the seam facing down. Next, the dough must rise briefly one more time (10 min). Now coat the tubular noodles thickly with the butter, dust lightly with powdered sugar and place in the stove form for about 15 min until golden. Separate into segments and dust with powdered sugar.
Warm the honey. Meanwhile the lavender
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