Ingredients
Yeast dough
500 g wheat flour (type 450–550)
250 ml milk
30 g fresh yeast
3 egg yolks
50 g butter
3 tablespoons oil
100 g sugar
a pinch of salt
for greasing – 1 egg yolk, 1 tablespoon milk
Streusel
50 g butter
40 g flour
30 g sugar
apricot flavored Lauretta filling
Our products
Preparation
- Heat the milk slightly, add the yeast, 1 tablespoon flour and 1 tablespoon sugar. Mix the whole mass and set aside in a warm place for about 10–14 minutes to let it rise.
Melt the butter, let it cool. - Put the flour, sugar, eggs, leaven, cooled butter and oil into the mixer bowl. Firstly, mix everything with a spoon. Then knead the dough on low speed (for about 10 minutes) using a dough hook. You can also knead the dough with your hands.
- Cover the dough with a cloth and set aside again to let it rise.
- Knead the ingredients for the streusel with your fingers until lumps form and put it in the refrigerator.
- Divide the risen dough into equal parts. Form each part into a smooth ball, flatten it slightly and place on a baking tray. In the middle of the roll, make a hollow with your finger. Put 1 tablespoon of apricot flavored Lauretta filling into each of them. Leave the sweet rolls to rise for about 20 minutes.
- Mix the egg yolk with the milk and brush it on each roll. Sprinkle streusel on top of it.
- Bake for about 20–25 minutes at 180 degrees Celsius until the rolls are nicely browned.
