Sweet Plum Rounds Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) (Yeast Dough:) | |
| Warm milk | 1 Cup (16 tbs) (Yeast Dough:) | |
| 2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) (Yeast Dough:) | |
| Salt | 1 Pinch (Yeast Dough:) | |
| Butter | 4 Tablespoon (Yeast Dough:) | |
| Grated peel of 1/2 lemon | ||
| Egg | 1 (Yeast Dough:) | |
| Cream cheese | 1 Pound (Filling:) | |
| Butter | 4 Tablespoon, softened (Filling:) | |
| Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Eggs | 2 , separated (Filling:) | |
| Cornstarch | 1 Tablespoon (Filling:) | |
| 1 tablespoon ruin | ||
| Poppy seeds | 1/2 Cup (16 tbs) (Filling:) | |
| White breadcrumbs | 1 Tablespoon (Filling:) | |
| Milk | 1 Cup (16 tbs) (Filling:) | |
| Egg yolk | 1 , beaten (Filling:) | |
| Generous 1 cup (250 g) drained cooked or canned plums, pureed | ||
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.
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.
Chef
