Yeast rolls with quince and poppy seed filling

Ingredients for 1 servings:

• 300 g flour
• 100 ml milk
• ½ cube of yeast
• some milk to mix the yeast
• 1 egg(s)
• 1 quince(s)
• 60 g butter
• 50 g sugar
• 1 pack of poppy seed cake
• ½ jar jam (quince jam)
• 2 tbsp crème fraîche
• 1 pinch of salt
• some quince jelly
• possibly hazelnuts, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 hours 15 minutes; Total time approx. 21 hours 45 minutes

makes about 12 pieces

Mix the yeast with a little warm milk and sugar. Knead the flour, warm milk, yeast milk, butter, sugar, egg, and a pinch of salt into a soft, elastic dough. Cover and let rise for 1/2 to 1 hour. In the meantime, peel and coarsely grate the quince. Mix the poppy seed mixture, quince jam, and grated quince with the crème fraîche. Preheat the oven to 200°C (fan oven). Roll out the yeast dough into a rectangle 1/2 to 1 cm thick, spread with the filling, and roll up. Cut the roll into about 12 slices, place on a baking sheet lined with baking paper, and let rise again. Sprinkle with chopped hazelnuts, if desired, place in the center of the oven, and bake for 12 to 15 minutes. Warm up some quince jelly, mix, and spread it over the snails.