For the dough
- 450g strong white flour, plus extra for dusting
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 2 x 7g sachets easy-blend yeast
Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…
- 50g caster sugar
- 150ml warm milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- 1 egg, beaten
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
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 bakingOnce you've mastered this dough, use it as the basis for Hot cross buns and Spiced fruit loaf (see 'Goes well with' recipes).