Apricot & poppy seed buns

Apricot & poppy seed buns

Total: 4 hr | Active: 50 Min.
Nutritional value / piece: 282 kcal
, Fat: 8 g
, Carbohydrate: 44 g
, Protein: 12 g


14 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Yeast dough

400 g zopf flour
½ tsp salt
80 g sugar
½ cube yeast (approx. 20 g)
1 egg
80 g butter, soft
2 dl milk


100 g soft dried apricots
150 g cream quark
50 g sugar
1 tbsp poppy seed

Apricot glaze

50 g apricot jam
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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.


Finely chop the dried apricots.

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.

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 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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