Knusperhörnchen with Semolina and Apricot Filling

Dough

• 370 g plain flour
• 40 g sunflower oil
• 120 g water, lukewarm
• 10 g vinegar
• 1 medium egg
• 1 tsp caster sugar
• ½ tsp fine sea salt

Filling

• 30 g dried apricots, pitted
• 190 g milk
• 30 g sugar
• 10 g vanilla sugar, homemade
• 30 g fine semolina
• ⅛ tsp orange peel, finely grated (optionnel)
• 1 pinch fine sea salt
• 1 egg yolk, from medium egg

Assembly

• 60 g unsalted butter, diced
• 40 g sugar
• ¼ tsp ground cinnamon
• 1 egg yolk, from medium egg
• 20 g milk