Name: Apricot & almond Chelsea buns
Prep time: 30 min
Cook time: 22 min
Total time: 2 h 30 min
Yield: Makes 8
Cuisine: British
Ingredients: 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; 25g softened butter plus extra for greasing; 85g dried apricot finely chopped; 85g toasted flaked almond plus a few extra to decorate; 25g caster sugar; 2 tbsp apricot jam

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Apricot & almond Chelsea buns

Apricot & almond Chelsea buns

James Martin

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Makes 8

More effort

Prep: 30 mins

Cook: 22 mins

Plus rising and proving

A star rating of 4.8 out of 5.16 ratingsRate

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

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Spiced fruit loaf

A star rating of 3.4 out of 5.32 ratings

Spiced hot cross buns

A star rating of 4.6 out of 5.70 ratings

Ingredients

Nutrition

Units:

MetricUS

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 apricot

finely chopped
85g toasted flaked almond

plus a few extra to decorate
25g caster sugar
2 tbsp apricot jam

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Nutrition: per bun

kcal435
fat17g
saturates7g
carbs62g
sugars19g
fibre3g
protein12g
salt0.76g

low

Method

step 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.
step 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.
step 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.
step 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.

RECIPE TIPS

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).

Recipe from Good Food magazine, April 2010

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A star rating of 4.8 out of 5.16 ratings

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