👩🍳 Instructions:
1. Make the dough:
- Mix flour with the butter until crumbly.
- Dissolve the yeast in the warm milk with 1 tsp sugar and let it sit 5–10 minutes (if using dry yeast).
- Add yeast mixture, sugar, egg, and salt to the flour-butter mixture. Knead into a smooth dough.
- Divide the dough into 3 or 4 equal parts, depending on how many layers you want.
- Let it rest for about 30 minutes.
2. Roll & assemble:
- Roll out the first piece to fit a rectangular baking pan (~30×20 cm / 12×8″).
- Place the first dough layer in the pan.
- Spread with 1/3 of the apricot jam, then sprinkle over 1/3 of the walnut-sugar mix.
- Repeat with remaining layers, finishing with the final layer of dough on top (no filling on top layer).
- Prick the top layer with a fork to let steam escape.
- Let rest again for 20 minutes.
3. Bake:
- Preheat oven to 180°C (350°F).
- Bake for 35–40 minutes, until golden brown.
- Let it cool completely in the pan.
4. Glaze:
- Melt the chocolate with butter or oil over a double boiler or in microwave.
- Pour over the cooled cake and spread evenly.
- Let the glaze set completely (refrigerate to speed up).
✂️ To Serve:
Cut into small squares or diamonds — it’s a rich dessert, so small pieces are perfect.
Would you like a simplified or modern no-yeast version as well?
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