Prezel – delicious buns with poppy seeds, cinnamon, and dried fruits
Description
Perfect for tea and coffee. Beat one egg with a pinch of salt and 200 g of sugar. Add 0.5 liters of warm milk and mix well. Add vegetable oil and melted butter, then mix again. Add flour and yeast, vanilla sugar, and gradually knead until you get a soft dough. Let the yeast dough rise two to three times in a warm place. Wash 1 cup of dried apples (with a heap) thoroughly. Pour boiling water over the clean apples and let them soak for 10–15 minutes, then drain the water (you can use it as compote). Grind the softened apples in a blender or pass them through a meat grinder. Add jam—strawberry jam works best—and keep adding until you get a smooth, sweet mixture—your apple filling with jam is ready! Once the dough has risen, divide it into two parts. Take one part, shape it into a small sausage, and cut off pieces slightly larger than a chicken egg. Roll each piece into a circle the size of a medium saucer. The base for our buns is ready! Apple-jam-filled buns: Place the filling in the center of each base. Make two parallel cuts on both sides of the filling, then pull the edges of the base through these slits (the process is clearly shown in the video). Let the buns rise for 8–10 minutes, then brush with beaten egg and place in a preheated oven at 180°C. Bake for about 25–30 minutes until golden brown. Poppy seed, cinnamon, and sugar buns: Brush all bases with vegetable oil (or melted butter), then sprinkle with sugar (about 1 teaspoon per base), and add poppy seeds or cinnamon to taste. Take the edges and fold them into an accordion shape, then roll into a circle and pinch the ends together (the process is clearly shown in the video). Let the yeast buns rise for 8–10 minutes, then brush with beaten egg and place in a preheated oven at 180°C. Bake for about 25–30 minutes until golden brown. The buns are ready. Serve cooled or slightly warm.