for 14 pieces

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

Filling

100 g

soft dried apricots

150 g	cream quark
50 g	sugar
1 tbsp	poppy seed

Apricot glaze

50 g	apricot jam

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.

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