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Apricot & almond Chelsea buns

Apricot & almond Chelsea buns

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising and proving
  • More effort
  • Makes 8

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

  • Freezable
Nutrition: per bun
HighlightNutrientUnit
kcal435
fat17g
saturates7g
carbs62g
sugars19g
fibre3g
protein12g
low insalt0.76g
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Ingredients

For the dough

For the topping

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).

Goes well with

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.8 out of 5.13 ratings
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