Print Recipe
 Yeast Buns with Apricot Filling Recipe
Delicious, airy, sweet and soft buns with raisins and dried apricots filling. Buns with vanilla and fruit flavor.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes
Cuisine Ukrainian Cuisine
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Sift the flour (500 gr. + 1 tbsp.l. - for a biscuit). Room temperature products. Prepare a decoction. Mix dry yeast (8 g) with sifted flour (1 tablespoon) and sugar (1 tablespoon), pour in warm milk (50 ml) and mix until the sugar dissolves. Place the bowl with the dough in a warm place until a foam cap forms (about 20 minutes).
    Sift the flour (500 gr. + 1 tbsp.l. - for a biscuit). Room temperature products. Prepare a decoction. Mix dry yeast (8 g) with sifted flour (1 tablespoon) and sugar (1 tablespoon), pour in warm milk (50 ml) and mix until the sugar dissolves. Place the bowl with the dough in a warm place until a foam cap forms (about 20 minutes).
  2. Dried apricots (200 g) and raisins (50 g) separately (in different bowls) pour boiling water. When the water cools down, drain the water, dry the fruit separately, rinse and put it on a paper towel or on a sieve.
    Dried apricots (200 g) and raisins (50 g) separately (in different bowls) pour boiling water. When the water cools down, drain the water, dry the fruit separately, rinse and put it on a paper towel or on a sieve.
  3. Roll dried raisins in flour (1 tablespoon). Shake off excess flour with raisins with a sieve.
    Roll dried raisins in flour (1 tablespoon). Shake off excess flour with raisins with a sieve.
  4. Prepare the dough. Beat the egg (1 pc.) with a pinch of salt.
    Prepare the dough. Beat the egg (1 pc.) with a pinch of salt.
  5. In a bowl with egg, add sponge foam, sugar (70 g), vanilla sugar (1 pack), milk (250 ml), remaining salt and vegetable oil (65 ml). Whisk with a whisk.
    In a bowl with egg, add sponge foam, sugar (70 g), vanilla sugar (1 pack), milk (250 ml), remaining salt and vegetable oil (65 ml). Whisk with a whisk.
  6. Add 1 tablespoon of flour to the liquid mixture and knead a soft dough that does not stick to your hands.
    Add 1 tablespoon of flour to the liquid mixture and knead a soft dough that does not stick to your hands.
  7. Pour the raisins into the dough.
    Pour the raisins into the dough.
  8. Lubricate the bowl and dough with vegetable oil (0.5 tbsp. l.). Cover the bowl with a film or close the lid tightly and put it in a warm place so that the dough rises 2.5-3 times.
    Lubricate the bowl and dough with vegetable oil (0.5 tbsp. l.). Cover the bowl with a film or close the lid tightly and put it in a warm place so that the dough rises 2.5-3 times.
  9. Prepare the filling. Cut the soft dried apricots into slices and put them in the bowl of a mixer. Add sugar (2 tsp.), vanilla sazar (1 pc.), zest (1-2 tsp.) and butter, grind with a blender.
    Prepare the filling. Cut the soft dried apricots into slices and put them in the bowl of a mixer. Add sugar (2 tsp.), vanilla sazar (1 pc.), zest (1-2 tsp.) and butter, grind with a blender.
  10. Divide the filling into 11 parts.
    Divide the filling into 11 parts.
  11. Knead the dough that has come up.
    Knead the dough that has come up.
  12. Divide the dough into pieces (11 pieces, ~ 80 gr.) and roll into balls. Cover the balls with plastic wrap and let rise for 10 minutes.
    Divide the dough into pieces (11 pieces, ~ 80 gr.) and roll into balls. Cover the balls with plastic wrap and let rise for 10 minutes.
  13. Roll the ball slightly into a small flat cake and lay out the filling.
    Roll the ball slightly into a small flat cake and lay out the filling.
  14. Pinch well and form a ball again. Turn the ball seam down (sprinkle the bottom a little) and lightly spread.
    Pinch well and form a ball again. Turn the ball seam down (sprinkle the bottom a little) and lightly spread.
  15. Take scissors and cut on the sides (6-9 times).
    Take scissors and cut on the sides (6-9 times).
  16. Cover the baking sheet with baking paper and grease it with vegetable oil, if the silicone mat is not greased with oil. Lay out the buns and cover with a dry towel or cling film. Place the baking tray in a warm place so that the buns increase in volume by 2 times.
    Cover the baking sheet with baking paper and grease it with vegetable oil, if the silicone mat is not greased with oil. Lay out the buns and cover with a dry towel or cling film. Place the baking tray in a warm place so that the buns increase in volume by 2 times.
  17. Then brush the buns with beaten egg yolk and sprinkle the middle with sesame seeds. Bake the buns in a well-preheated 180 °C oven until a nice crust forms, 20 minutes.
    Then brush the buns with beaten egg yolk and sprinkle the middle with sesame seeds. Bake the buns in a well-preheated 180 °C oven until a nice crust forms, 20 minutes.
  18. Grease the finished rolls with butter and allow time to cool slightly, sprinkle with powdered sugar. Enjoy your tea!
    Grease the finished rolls with butter and allow time to cool slightly, sprinkle with powdered sugar. Enjoy your tea!
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