Danish dough buns with apricot and cream

Instructions

1. Preheat the milk to 35 °C and add the yeast and sugar to it. Leave aside for 5 minutes.
2. In the bowl of the food processor with a kneading dough hook, put in the flour, sugar, cardamom, salt and soft butter. Turn to the lowest degree and gradually add egg and the egg yolk, One by one. Finally pour the milk and yeast. Let the food processor work on a medium speed for another 3 minutes until you get a well-formed ball of dough. Wrap the dough in foil and put it in the refrigerator for 2 hours or overnight.
3. Mix the soft butter with the flour in the food processor with a cream hook. Mix until homogeneous.Lay the butter in a flat square with dimensions 15x15 cm and 1 cm thickness. Wrap in foil and refrigerate to a solid piece of butter.
4. Remove the dough from the refrigerator. It will be puffed up because of the yeast. Roll out a rectangle on a floured surface to 25 х 45 cm. size. Roll in one direction. Do not put much Meal in order not to make the dough sting. Put the butter on the dough. Draw the dough over half and transfer the other part of the dough on the top. You're making an envelope. You have a layered dough - butter-dough-butter-dough. Make sure that the dough completely covers the butter.
5. Turn the dough with the short side to you. Roll out the dough into a rectangle. (50 х20 cm). The butter is solid and the roll out is a bit more difficult. Do not push too hard as not making lumps. Fold again into an envelope. Roll out and again fold. Wrap with foil and put in the refrigerator for 2 hours.
6. Repeat 3 more times. You should turn it 3 full times turns after the initial folding.
7. Finally, roll out the crust with a size of 35 x 35 cm. (You can use the crust within 3 days). Wrap with foil and keep in the refrigerator. Align the ends with a knife to have an ideal square. Cut the dough into 9 squares of 10 cm.
8. Put the squares in 2 trays covered with baking paper. In the center of each square, place 1 tbsp of vanilla cream. Use apricot compote or fresh apricots. Put 2 halves on the diagonal of the squares around the cream. You can also use cherries, peaches, prunes.
9. Brush the two opposing angles on the diagonal of the apricots with a beaten egg yolk. Form Rhomboids, folding one end to the cream and repeat with the other end.
10. Mix the products for cheese cottage filling. Put 1 tsp and grip the 4 corners of the to make small packets. Press with your finger and insert a stick in the middle as not to dissolve during baking.
11. Cover with foil and leave to rest at room temperature for 20 minutes.
12. Then brush with egg yolk and sprinkle with sugar. Bake in a heated 200 ° C oven and bake for 20-25 minutes.

• Servings : 9
• Ready in : 360 Minutes
• Course : Main courses
• Recipe Type : Breakfast
• Ingredient : All-purpose flour, Apricots, Butter, Cardamon, Caster sugar, Caw-milk, Cottage cheese, Egg yolks, Eggs, Flour, Lemon zest, Milk, Raisins, Salt, Sugar, Vanilla cream, White chocolate, Yeast