Grandma Zerr's Apricot Kuchen

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1 1/4 cups whole milk

1 envelope active dry yeast

1 large egg

4 cups all-purpose flour, plus more for rolling

1/3 cup sugar

1 teaspoon salt

1 1/2 sticks (6 ounces) unsalted butter, softened

1/4 cup all-purpose flour

1/2 cup sugar

1 1/2 cups whole milk

2 large eggs

1 teaspoon pure vanilla extract

1 pound plump dried Turkish apricots—soaked in boiling water for 1 hour, drained and patted dry (see Note)

3/4 cup sugar

3 tablespoons all-purpose flour

3 tablespoons unsalted butter, softened

Pinch of cinnamon

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