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Delicate yeast pastries made from buttery dough: Quark, poppy seed, apricots and streusel

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Delicate yeast pastries made from buttery dough: Quark, poppy seed, apricots and streusel recept

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  • Easy to prepare
  • 9 portions
  • 105 minutes
Jan, 17. 12. 2025

Light, fragrant and with a rich filling. These pastries are built on a softer dough with butter and yolks, which makes them tender and delicate after baking. Put quark, poppy seed, jam and a piece of apricot into the wells and top with streusel. After taking them out of the oven, brush them with butter with a drop of rum – they will gain a beautiful shine and aroma.

For 9 portions

Ingredients

Dough:

Quark filling:

Poppy seed filling:

Fruit and jam:

Streusel:

For brushing after baking:

Preparation procedure

  • Yeast starter: Crumble the yeast into a portion of the lukewarm milk, add 1 tbsp sugar and 1 tsp flour. Let it rise for 10–15 minutes.
  • Dough: Put the flour, sugar, vanilla sugar, salt, yolks, lemon zest, risen starter and the remaining milk into a bowl. Mix, then slowly pour in the melted cooled butter in a thin stream and work into a smooth, softer dough (by hand 8–10 minutes, with a mixer 5–6 minutes). Cover and let rise for 40 minutes.
  • Portioning and final proofing: Turn the risen dough onto a lightly floured work surface, divide into 6 portions and each into 3 smaller ones – about 18 pieces in total. Shape into buns, transfer to a baking sheet lined with parchment paper and let proof for 20 minutes.
  • Indentations and fillings: Use the bottom of a glass to press a depression in the center of each bun. Fill with a teaspoon of quark filling, poppy-seed filling, add a small piece of apricot, and in some depressions put currant or plum jam. Sprinkle with streusel.
  • Baking: Bake in a preheated oven at 180 °C for 18–22 minutes until golden (depending on size).
  • Finishing: While still hot, brush the pastries with the melted butter mixed with rum. Let cool on a wire rack.

Total preparation time: 1 hour 45–55 minutes 

Number of pieces: approx. 18 pastries

Tips for success

  • The dough is intentionally softer – do not dust with extra flour unnecessarily, so the pastries remain fluffy.

  • Let the poppy-seed filling cool before filling, do not over-thin the quark (curd cheese).

  • For juicy fruit, pat the pieces dry, or optionally lightly dust the indentation with breadcrumbs.

Conclusion

Soft yeast pastries are a genuine classic that’s always worth it. Softer dough, thorough proofing and generous fillings make them a fluffy and moist dessert for Sunday coffee and family celebrations. The recipe is versatile – it works with quark, poppy seed, jam and seasonal fruit – and thanks to the simple method it will easily become a family staple.

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