Apricot & Almond Chelsea Buns
These delightful apricot and almond pinwheel buns are a perfect treat for any time of day. Fluffy and filled with sweet goodness, these buns are sure to be a hit with your family and friends. Enjoy the warm aroma filling your kitchen as you bake these delicious pinwheels to golden perfection.
— Constant Cookbook
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 apricots , finely chopped
- 85g toasted flaked almonds , plus a few extra to decorate
- 25g caster sugar
- 2 tbsp apricot jam
Instructions
- 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.
Cook Time
22M
Prep Time
PT30M
Yield
Makes 8
Nutrition
- Calories: 435 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 62 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 12 grams protein
- Sodium Content: 0.76 milligram of sodium
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