Apricot Poppy Seed Ring

Total time: 4hr
Preparation Time: 50m

For 14 pieces

Nutritional Information

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


  • Leavened Dough
  • 400 g tresse flour
  • 0.5 tsp. salt
  • 0.5 cube yeast (ca. 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
  • Abricoter
  • 50 g apricot jam

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  • Ingredients

    In a bowl, mix all the ingredients up to and including the yeast. Beat the egg and add to the bowl.
  • Leavened Dough

    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.
  • Finely chop the dried apricots.
  • Filling

    Mix the quark, sugar, poppy seeds and dried apricots.
  • Sprinkle a little flour on the work surface and roll out the dough to a rectangle of approx. 35 x 50 cm.
  • Shaping

    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.
  • Transfer the buns to a baking tray lined with baking paper. Cover and leave to rise at room temperature for a further 30 mins.
  • Bake

    Bake for approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven.
  • Abricoter

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

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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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