Ingredients
Hint:
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
kochen@bettybossi.ch
Yeast dough
Filling
Apricot glaze
How it's done
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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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