Apricot & almond Chelsea buns
Escape to the kitchen this weekend and make these gorgeous glazed teatime buns
Difficulty and servings
Makes 8
Preparation and cooking times
Prep 30 mins
Cook 22 mins
plus rising and proving
- 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.
- 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.
- 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.
- 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.
More Easter baking
Once you've mastered this dough, use it as the basis for Hot cross buns and Spiced fruit loaf (see 'Goes well with' recipes).
PER BUN
435 kcalories, protein 12.0g, carbohydrate 62.0g, fat 17.0 g, saturated fat 7.0g, fibre 3.0g, sugar 19.0g, salt 0.76 g
Recipe from Good Food magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/400623/
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Ingredients
FOR THE DOUGH
- 450g strong white flour , plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g caster sugar
- 150ml warm milk
- 1 egg , beaten
- 50g unsalted butter , melted, plus extra for greasing
- oil , for greasing
FOR THE TOPPING
- 25g softened butter , plus extra for greasing
- 85g dried apricots , finely chopped
- 85g toasted flaked almonds , plus a few extra to decorate
- 25g caster sugar
- 2 tbsp apricot jam
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Make the most of the long Easter weekend and fill the house with the smell of spiced buns baking
42
ratings
A treat when freshly baked and spread with butter, then try it toasted for breakfast the next day
8
ratings
Difficulty and servings
Makes 8
Preparation and cooking times
Prep 30 mins
Cook 22 mins
plus rising and proving
Ingredients
FOR THE DOUGH
- 450g strong white flour , plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g caster sugar
- 150ml warm milk
- 1 egg , beaten
- 50g unsalted butter , melted, plus extra for greasing
- oil , for greasing
FOR THE TOPPING
- 25g softened butter , plus extra for greasing
- 85g dried apricots , finely chopped
- 85g toasted flaked almonds , plus a few extra to decorate
- 25g caster sugar
- 2 tbsp apricot jam
PER BUN
435 kcalories, protein 12.0g, carbohydrate 62.0g, fat 17.0 g, saturated fat 7.0g, fibre 3.0g, sugar 19.0g, salt 0.76 g
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29 March 2010
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