Puff pastry with apricots and poppy seed butter

Name: Puff pastry with apricots and poppy seed butter
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 5
Ingredients: 1/2-1 cube (42 g) Yeast; 1 TABLESPOON + 50 g + 2 tablespoons sugar; 75 g + 2 tablespoons + 75 g butter; 1/4 l + 200 ml milk; 500 g + some flour; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 Egg (Gr. M); 7-10 Tbsp Grease; 30 g ground poppy seed (ready to buy); 1 TABLESPOON Icing sugar; 1 can(s) (850 ml) Apricots

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 5

1/2-1 cube (42 g) Yeast
1 TABLESPOON + 50 g + 2 tablespoons sugar
75 g + 2 tablespoons + 75 g butter
1/4 l + 200 ml milk
500 g + some flour
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 Egg (Gr. M)
7-10 Tbsp Grease
30 g ground poppy seed (ready to buy)
1 TABLESPOON Icing sugar
1 can(s) (850 ml) Apricots

Directions

1
Mix yeast and 1 tablespoon sugar until smooth. Heat 75 g butter and add 1/4 l milk. Mix 500 g flour, 50 g sugar, vanillin sugar and lemon zest. Add yeast, lukewarm fat-milk mixture and egg and knead until smooth. Cover and leave to rise in a warm place for approx. 45 minutes
2
Knead the dough on a little flour, form into a roll and cut into 8-10 pieces. Form into balls and place them close together in a greased casserole dish. Cover and let rise for about 20 minutes.
3
Melt 2 tablespoons of butter. Add 2 tablespoons sugar and 200 ml milk. Pour the lukewarm mixture over the dumplings. Bake in the hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 25-30 minutes
4
Froth 75 g butter and mix with poppy seeds. Sprinkle the cakes with icing sugar. Serve with poppy butter and apricots with juice