Cake of Bread Buns with Fillings Recipe
The cake is good for every day, but it also looks great on the festive table! Soft, airy dough. The original coconut filling with sour apricot has made great friends with the poppy filling. Try! I’m buying!
Cook Time
Cook Time
Poppy-seed filling:
Coconut filling:
  1. 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.
  2. 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.
  3. Put the dough in a bowl, tighten with cling film and leave to come up in a warm place for an hour.
  4. 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.
  5. Prepare the coconut filling. Bring the milk and sugar to a boil. Pour in the coconut shavings. Stir and leave to cool.
  6. Mash the apricots with a fork.
  7. Add apricots to the coconut filling. Mix it.
  8. Knead the dough after an hour.
  9. 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.
  10. Divide the dough into 16 equal parts.
  11. 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.
  12. 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.
  13. Bake in a preheated oven at 180g for 20 minutes, then reduce the temperature to 160g and bake for another 20 minutes.
  14. Here is such a pie turned out!
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