Buchteln with apricot filling

Name: Buchteln with apricot filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 300 ml Milk; 1/2 cube (21 g) Yeast; 1 TEASPOON + 70 g + 1 tablespoon sugar; 500 g Flour; 125 g dried soft apricots; 1 TABLESPOON Apricot Jam; 1 pinch ground cinnamon; 100 g Butter or margarine; 1 egg (size M); 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

300 ml Milk
1/2 cube (21 g) Yeast
1 TEASPOON + 70 g + 1 tablespoon sugar
500 g Flour
125 g dried soft apricots
1 TABLESPOON Apricot Jam
1 pinch ground cinnamon
100 g Butter or margarine
1 egg (size M)
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated peel and juice of 1 untreated lemon
7-10 Tbsp Icing sugar
baking paper

Directions

1
Warm 250 ml milk lukewarm. Stir yeast, 1 teaspoon sugar and 100 ml lukewarm milk until smooth. Put flour and 70 g sugar in a bowl and mix. Press a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Let the pre-dough rest for about 15 minutes.
2
Finely dice the apricots. Mix apricot cubes, jam and cinnamon. Melt 75 g fat and add 150 ml lukewarm milk. Add egg, vanilla sugar, salt and lemon peel to the pre-dough and knead to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes. Form a roll out of the yeast dough and cut into approx. 15 slices. First form into balls, then press flat. Put 1 tsp. apricot filling in the middle of each ball and press the edges together again. Place the balls in an ovenproof dish lined with baking paper with the dough seam facing down. Leave to rise again in a warm place for about 30 minutes.
3
Form a roll out of the yeast dough and cut into approx. 15 slices. First form into balls, then press flat. Put 1 tsp. apricot filling in the middle of each ball and press the edges together again. Place the balls in an ovenproof dish lined with baking paper with the dough seam facing down. Leave to rise again in a warm place for about 30 minutes. Melt 25 g fat and mix with 50 ml milk and 1 tablespoon sugar. Pour lukewarm mixture over the cakes. Bake the "Buchteln" in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the cakes from the oven, lift them out of the mould and dust with icing sugar. Serve lukewarm
4
Melt 25 g fat and mix with 50 ml milk and 1 tablespoon sugar. Pour lukewarm mixture over the cakes. Bake the "Buchteln" in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove the cakes from the oven, lift them out of the mould and dust with icing sugar. Serve lukewarm
5
Waiting time approx. 1 hour