Poppy seed apricot roll
easy
75 mins
75 mins
Ingredients
- 375 g Flour
- 30 g fresh yeast
- 40 g Sugar
- 1/8 l Milk
- 50 g soft butter or
- 7-10 Tbsp Margarine
- 1 egg (size M)
- 7-10 Tbsp grated rind of 1 untreated lemon
- 7-10 Tbsp For the filling and for
- 1 jar(s) (425 ml; separation weight: 250 g) Apricots
- 1 package (250 g) Poppy seed bake
- 7-10 Tbsp Fat and breadcrumbs
- 3 TABLESPOONS Apricot Jam
- 2-3 TABLESPOONS Sugar crystals
Directions
- 1
Press the flour into a bowl and make a depression in the middle. Crumble the yeast into the hollow and add half of the sugar and the lukewarm milk. Mix with some flour. Add the remaining milk, sugar, fat, egg and lemon peel and knead to a smooth dough. Cover and leave to rise in a warm place for about 30 minutes. In the meantime, drain the apricots on a sieve and cut them into slices.
- 2
Knead the yeast dough again briefly and roll out on a floured work surface to a size of approx. 35 x 35 cm. Spread a thin layer of poppy seed mixture and spread the apricot slices on top. Roll up the dough. Grease a box form (35 cm long, 2 1/2 litres capacity) and sprinkle with breadcrumbs. Put the dough inside. Cover and leave to rise again for about 20 minutes. Then cut the dough lengthwise about 1 cm deep. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Leave to cool in the tin for about 30 minutes. Then carefully turn out of the tin and let it cool down completely on a cake rack. Heat apricot jam, pass through a sieve and coat the cake all around with it.
- 3
Cover and leave to rise again for about 20 minutes. Then cut the dough lengthwise about 1 cm deep. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 40 minutes. Leave to cool in the tin for about 30 minutes. Then carefully turn out of the tin and let it cool down completely on a cake rack. Heat apricot jam, pass through a sieve and coat the cake all around with it. Sprinkle with sugar crystals. Results in 18 - 20 slices
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