Sweet Plum Rounds
|Sugar||80 Gram (1/4 Cup Plus 2 Tablespoons)|
|Warm milk||250 Milliliter (110ÃÂ°F, 43ÃÂ°C, 1 Cup)|
|Active dry yeast||2 Tablespoon (2 Packages)|
|All purpose flour||500 Gram (3 1/3 Cups)|
|Butter||50 Gram (4 Tablespoons)|
|Lemon||1⁄2 , peel grated|
|Cream cheese||1 Pound (500 Gram)|
|Butter||50 Gram, softened (4 Tablespoon)|
|Sugar||280 Gram (1.25 Cup)|
|Eggs||2 , separated|
|Poppy seeds||250 Gram, ground (1.5 Cups)|
|Fresh white breadcrumbs||1 Tablespoon|
|Milk||250 Milliliter (1 Cup)|
|Egg yolk||1 , beaten|
|Plums||250 Gram, pureed (Generous 1 Cup, Drained, Cooked Or Canned)|
To make yeast dough, follow method for Dresden Slices adding lemon peel with melted butter.
To make filling, beat cream cheese, butter, 3/4 cup plus 2 tablespoons (200 g) sugar, egg yolks, cornstarch and rum in a large bowl.
Beat egg whites until stiff; fold into cream cheese mixture.
Combine poppy seeds, remaining sugar, breadcrumbs and milk in a medium saucepan; bring to a boil.
Divide dough into golf-ball size pieces; shape into 3-1/2-inch (9-cm) rounds.
Make a rim; brush with egg yolk.
Put 4 small spoonfuls each; of cheese mixture and poppy seed mixture alternately into each round.
Put a spoonful of plum puree in center.
Cover and let rise 10 minutes in a warm place.
Preheat oven to 400°F (205°C).
Bake rounds 20 to 25 minutes or until golden.