Butter-Apricot Rolls (Austrian Style)

Make a yeast dough from the above ingredients. Cover the dough and proof it at room temperature for about 15 minutes, then briefly knead it. Repeat this step again. After proofing, divide the dough into pieces weighing 75 g, make them into a round shape and place them on a greased metal tray.

Place the pieces of dough next to each other and spread butter liberally onto the outer edges to prevent them from baking together. Now cook them in the proofing cabinet for approximately 2 hours at 30°C and 85 % humidity. After proofing, use your thumb to make a small indent on the surface of the dough pieces.

Fill each recess with about 25 g of Darbo Apricot Fruit Filling. For this, it is best to use a piping bag with a large spout. After filling, bake at 210°C (temperature decreasing) until golden brown in colour, for about 20 – 25 min. During baking, keep the draft closed and add a little steam occasionally. Finally, brush the baked buchtel rolls with melted butter and sprinkle with cinnamon sugar.