Apple and poppy seed hearts made from yeast dough

For 25 pieces
  • 200 ml + 2 tbsp milk
  • 500 g flour
  • 1 cube (42 g) fresh yeast
  • 100 g + 2 tbsp sugar
  • 85 g Butter or margarine
  • Salt
  • 250 g Apples
  • 2 EL lemon juice
  • 50 ml Apple juice
  • 1 pack (250 g) ready-to-bake poppy seed filling
  • 1 Egg yolk (Size M)
  • Flour
  • baking paper
75 minutes
Heat 100 ml milk. Put the flour in a bowl, make a well in the middle and crumble the yeast into it. Add 25 g sugar and lukewarm milk and mix with a little flour from the edge to a thick paste. Cover and let rise for 15-20 minutes. Warm up 100 ml milk. Add 75 g of soft fat in pieces, lukewarm milk, 75 g of sugar and a pinch of salt to the pre-dough in the bowl and use the dough hook of theKnead the hand mixer to a smooth yeast dough. Cover and let rise for another 40 minutes. For the filling, wash and quarter the apples and remove the core. Dice the pulp, mix with lemon juice. Caramelize 2 tablespoons of sugar, 1 pinch of salt and 10 g of fat in a saucepan. Deglaze with apple juice. Add apple pieces and poppy seed mixture. Roll out the yeast dough on a floured work surface into a rectangle (50 x 20 cm). Spread the filling evenly on the dough sheet. Roll up the yeast dough evenly one after the other from both long sides. Cut the roll into 1-2 cm wide slices and place them on baking sheets lined with baking paper. Clearly reproduce the heart shape and cover and let rise for another 15-20 minutes. Mix the egg yolks and 2 tablespoons of milk. Brush hearts with egg yolk milk. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 10-15 minutes. Let cool down
1 hour waiting time
1 piece approx:
  • 160 kcal
  • 670 kJ
  • 4 g protein
  • 5 g fat
  • 25 g carbohydrates


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