Ingredients
Poppy-seed filling:
- 60 gram Poppy seeds
- 40 gram Milk
- 25 gram Sugar
- 15 gram Butter
- 1 pack Vanilla sugar
Coconut filling:
- 60 gram Coconut shavings
- 60 milliliters Milk
- 25 gram Sugar
- 30 gram Compote apricot
Instructions
- Mix 100 ml. warm milk, a tablespoon of flour, a tablespoon of sugar and yeast. To interfere. Cover with a towel and leave to come up in a warm place for 15 minutes.
- In the bowl of a mixer, mix the remaining flour, salt, sugar, egg yolks, rum, yeast mixture. At the medium speed of the mixer, mix the dough for 2 minutes. Add the melted butter, knead the dough for another 5 minutes.
- Put the dough in a bowl, tighten with cling film and leave to come up in a warm place for an hour.
- Prepare the poppy seed filling. Bring the milk with butter and sugar to a boil. Sprinkle with poppy seeds. Mix well, add vanilla sugar and leave to cool.
- Prepare the coconut filling. Bring the milk and sugar to a boil. Pour in the coconut shavings. Stir and leave to cool.
- Mash the apricots with a fork.
- Add apricots to the coconut filling. Mix it.
- Knead the dough after an hour.
- Sprinkle the cutting board with flour. Lay out the dough and, working with a spatula, roll it in flour. Then press it lightly with your hands.
- Divide the dough into 16 equal parts.
- Form a tortilla from each piece of dough. Put a teaspoon of any of the fillings in the middle. Form the opposite sides, and then assemble the dough into a knot.
- The baking dish (I have a deep round shape) should be greased with sunflower oil. Place the formed buns in a mold, cover with a towel and leave to come up for 15 minutes. Brush the buns that have come up with beaten egg whites and sprinkle with almond petals.
- Bake in a preheated oven at 180g for 20 minutes, then reduce the temperature to 160g and bake for another 20 minutes.
- Here is such a pie turned out!