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Sweet Plum Rounds

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Ingredients
  Sugar 80 Gram (1/4 Cup Plus 2 Tablespoons)
  Warm milk 250 Milliliter (110°F, 43°C, 1 Cup)
  Active dry yeast 2 Tablespoon (2 Packages)
  All purpose flour 500 Gram (3 1/3 Cups)
  Salt 1 Pinch
  Butter 50 Gram (4 Tablespoons)
  Lemon 1⁄2 , peel grated
  Egg 1
  Cream cheese 1 Pound (500 Gram)
  Butter 50 Gram, softened (4 Tablespoon)
  Sugar 280 Gram (1.25 Cup)
  Eggs 2 , separated
  Cornstarch 1 Tablespoon
  Rum 1 Tablespoon
  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)
Directions

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.
Cool.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Interest: 
Everyday

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