Apricot and almond chelsea buns

This recipe is an adaption from Daniel Stevens's Bread book.

They look so fancy and are so, so simple to make. I've made them a few times, usually if I'm having guests for tea, and everyone always raves about them.

Ingredients

Apricot and Almond Chelsea BunsFor the buns...

  • 550g strong white bread flour
  • 50g golden caster sugar
  • 5g fast action yeast
  • 10g salt
  • 150ml warm milk
  • 225g melted butter

For the filling...

  • 1/2 pot of apricot jam, heated in the microwave and loosened with some water
  • Chopped dried apricots
  • 1 bag flaked almonds (set aside a small amount to sprinkle on top)
  • golden or brown sugar for sprinkling

For the glaze...

  • a few tablespoons of apricot jam, heated and loosened with some water

 

Method

  1. Combine ingredients for the buns and knead until smooth.
  2. Cover the dough and let it rise for about an hour or until doubled in size.
  3. Grease a deep-sided 30cm square baking tin/dish.
  4. Roll out the dough to a nice big rectangle (I roll it as big as I can before I get bored).
  5. Brush the dough with the jam, leaving the top margin clear.
  6. Sprinking on the apricots, almonds and a light sprinkling of sugar, and press lightly into the dough.
  7. Roll the dough up towards the top margin.
  8. Brush some water along the top margin and seal the roll.
  9. Cut into 9 buns and place in the baking tin.
  10. Squashs them down a little, if necessary, so they are no taller than 4cm.
  11. Sprinkle with a little sugar and almonds, cover and leave to rise for about half an hour, or until doubled in size.
  12. Preheat the oven to 200 degrees (higher if not fan-assisted).
  13. Bake buns for 20 minutes until golden. If they begin to brown too much, lightly cover with a piece of foil.
  14. When they come out of the oven, brush with the glaze.

They are yummiest while still warm, but I manage to force them down at any temperature ;)

Enjoy!


Tags: Bread Buns Flatbreads

Added by: Kim Wyatt-Brooks

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