For the “Wäschermädel”, stir flour, wine, oil, yolks and salt into a smooth dough and let it rest. Beat the egg whites with a little sugar until stiff and fold into the dough.
Pull the apricots through the dough and fry in hot oil until light brown.
For the canary milk, whisk milk yolks, sugar and vanilla over steam until foamy – do not boil. Serve the sauce with the apricots.
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