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Apricot & poppy seed rolls
50 m active | 4 h total
Nutrition facts per serving:
  • Energy in kcal about 282
  • Fat about 8g
  • Carbohydrates about 44g
  • Protein about 12g
This is needed
This is needed for 14 piece
Yeast dough
  • 0.5 tsp salt
  • 400 g zopf flour
  • 80 g sugar
  • 0.5 cube yeast (approx. 20 g)
  • 1 eggs
  • 80 g butter, soft
  • 2 dl milk
Filling
  • 100 g soft dried apricots
  • 1 tbsp poppy seed
  • 50 g sugar
  • 150 g cream quark
Apricot glaze
  • 50 g apricot jam
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And that's how it's done
And that's how it's done
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.