Yeast rolls with apricot filling
easy
90 mins
90 mins
Ingredients
- 200 ml Milk
- 500 g Flour
- 1 cube (42 g) Yeast
- 80 g Sugar
- 80 g Butter or margarine
- 7-10 Tbsp Salt
- 1 egg (size M)
- 1 Protein
- 7-10 Tbsp Flour
- 200 g Flour
- 100 g Sugar
- 100 g Butter or margarine
- 1 can(s) (580 ml) Apricots
- 250 g Whipped cream
- 1 package Cream stabiliser
- 1 TABLESPOON Sugar
- 7-10 Tbsp Icing sugar
Directions
- 1
Warm the milk lukewarm. Sieve the flour into a bowl. Press a depression in the middle. Crumble the yeast into it, add 1 teaspoon of sugar and 1/3 of the warm milk and mix to a pre-dough. Cover and leave in a warm place for 15 minutes. Warm the remaining sugar, fat and salt in the remaining milk, fold in the egg.
- 2
Add to the pre-dough, knead everything. Leave to rise for another 20-30 minutes. For the crumbles, knead flour, sugar and fat. Form yeast dough into a roll on a lightly floured work surface. Cut into 12 pieces and form into oval cakes. Brush with egg white and sprinkle with the crumbles. Leave to rise for another 10 minutes. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Let it cool down on a cake rack and cut through horizontally once. Drain the apricots on a sieve. Whip the cream until stiff, adding cream firmer and sugar. Cut the apricots into cubes and fold them in.
- 3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Let it cool down on a cake rack and cut through horizontally once. Drain the apricots on a sieve. Whip the cream until stiff, adding cream firmer and sugar. Cut the apricots into cubes and fold them in. Spread the bottom half with the mixture and place the top half on top. Dust with icing sugar. Makes 12 pieces
More Delicious Recipes
