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