Apricot & poppy seed buns


Total time: 4hr
Preparation Time: 50m

Servings
For 14 piece


Nutritional Information

Contains 282 Kcal, 12g Protein, 44g Carbohydrates, 8g Fat


Ingredients

  • Yeast dough
  • 400 g zopf flour
  • 0.5 tsp salt
  • 0.5 cube yeast (approx. 20 g)
  • 80 g sugar
  • 1 eggs
  • 80 g butter, soft
  • 2 dl milk
  • Filling
  • 100 g soft dried apricots
  • 150 g cream quark
  • 50 g sugar
  • 1 tbsp poppy seeds
  • Apricot glaze
  • 50 g apricot jam

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Instructions

  • Yeast dough

    In a bowl, mix all the ingredients up to and including the yeast. Beat the egg and add to the bowl.
  • Add the butter and milk.
  • Knead to form a soft, smooth dough. Cover and leave to rise for approx. 2 hrs. until double in size.
  • Filling

    Finely chop the dried apricots.
  • Mix the quark, sugar, poppy seeds and dried apricots.
  • Shape

    Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 35 x 50 cm.
  • Spread the filling over the top, leaving a border of approx. 1 cm.
  • Roll the dough up from the long edge, without exerting pressure, cut it into approx. 14 pieces using a bread knife.
  • Bake

    Transfer the buns to a baking tray lined with baking paper. Cover and leave to rise at room temperature for about another 30 mins. Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven.
  • Apricot glaze

    Stir the jam until smooth, brush the buns with the jam and allow to cool on a rack.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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