Apricot & almond Chelsea buns

Apricot & almond Chelsea buns

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(8 ratings)

Prep: 30 mins Cook: 22 mins Plus rising and proving

More effort

Makes 8
Escape to the kitchen this weekend and make these gorgeous glazed teatime buns

Nutrition and extra info

  • Freezable

Nutrition: per bun

  • kcal435
  • fat17g
  • saturates7g
  • carbs62g
  • sugars19g
  • fibre3g
  • protein12g
  • salt0.76g
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Ingredients

    For the dough

    • 450g strong white flour, plus extra for dusting
      Flour

      Flour

      fl-ow-er

      Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

    • 2 x 7g sachets easy-blend yeast
      Yeast

      Yeast

      yee-st

      Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

    • 50g caster sugar
    • 150ml warm milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 1 egg, beaten
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 50g unsalted butter, melted, plus extra for greasing
    • oil, for greasing

    For the topping

    • 25g softened butter, plus extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g dried apricot, finely chopped
    • 85g toasted flaked almond, plus a few extra to decorate
    • 25g caster sugar
    • 2 tbsp apricot jam

    Method

    1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

    2. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

    3. Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to a rough 20 x 30cm rectangle. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar. Roll up firmly like a Swiss roll from one of the long sides – dampening the open edge to help it stick if you need to. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size.

    4. Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas 4. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.

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    Comments (9)

    allanh's picture

    I cannot remember if I ever made this kind of bread before, but if not it was a very creditable first attempt! (If anyone edits these recipes, though, I would point out the irritating omission of salt from the ingredients list. It's in the text, but the two really need to match up...)

    fbexon's picture
    5

    Turned out great! Will definitely be making these again.

    lorour's picture
    5

    i made with cherries and almonds and they turned out delicious even my husband had one ( he dosent normally eat sweet things and he enjoyed it) will use this again

    ainetryan's picture
    5

    Made these with figs and cashews (had some in cupboard) and they were delicious! Also used bread base recipe to make bread rolls - lovely and soft.

    baker231's picture
    4

    I made these buns today, but left out the almonds because of allergies. They are really light and taste so good!! I'll definatley be making them again.

    neliban's picture
    4

    a bit yeasty but other than that it fed a load of Easter guests!

    craftybeggar's picture
    5

    Have made these twice now and both occassions they were gorgeous. Left out the almonds as kids not too keen and drizzled with glace icing when they were cold. Definitely be making again. :)

    irmgard2's picture
    5

    These are so good! I increased the quantity of the ingredients enough to get 12 buns and I made the dough in my bread machine - a real time saver, as well as a guarantee that the dough will be the right consistency. We will definitely be enjoying this recipe again!

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