Recipe: Almond & Apricot Buns

Apricot and Almond Chelsea Buns (4)           Apricot and Almond Chelsea Buns (3)

Apricot and Almond Chelsea Buns (2)Apricot and Almond Chelsea Buns (1)

 

 

 

 

 

 

 

 

 

These aren’t a super healthy treat but as cakes go they aren’t too bad and i’ve always loved chelsea buns!!

Ingredients:

(For the Buns)

450g strong white bread flour

2 x 7g sachets easy-blend yeast

50g caster sugar

150ml warm skimmed milk

1 medium egg, beaten

50g unsalted butter – melted

1 tsp salt

(For the Topping)

25g melted unsalted butter

85g dried apricots – chopped

85g flaked almonds

25g caster sugar

2 tbsp apricot jam

Method:

  1. Combine the flour, sugar, yeast and salt in a mixing bowl amd mix thoroughly
  2. Make a hole in the centre of the mixture and pour in the milk, water, egg and butter
  3. Mix together to form a dough and knead until it is soft and springy
  4. Put the dough into another greased mixing bowl, cover with a damp towel and leave to prove for an hour. It should roughly double in size.
  5. Preheat oven to 200oc/180oc fan and grease a deep 23cm cake tin
  6. Put the dough on a floured surface and knead before rolling out to form a rectangle (approx 20x30cm)
  7. Brush the dough with the butter and sprinkle the almonds, apricots and sugar over the top
  8. Roll the dough up tightly as if making a swiss roll
  9. Divide into 8 portions using a sharp knife so they make pinwheel shapes
  10. Put into the greased baking tin and cover with a damp towel before leaving to prove for 20 minutes
  11. Bake for 10 minutes
  12. Lower the oven by 20oc and cook for a further 10 minutes until the buns turn golden brown
  13. Melt the jam in a saucepan with a tbsp of water
  14. Brush over the buns to glaze them and top with some more flaked almonds