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Apricot & almond Chelsea buns

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Apricot & almond Chelsea buns

Apricot & almond Chelsea buns

Apricot & almond Chelsea buns is a lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains roughly 10g of protein, 16g of fat, and a total of 443 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced bread. This recipe from BBC Good Food requires strong flour, egg, almond, and butter. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. If you like this recipe, take a look at these similar recipes: Chelsea Buns, Mincemeat Chelsea buns, and Chelsea Christmas Buns.

Instructions

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.
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Caster SugarCaster Sugar
ButterButter
All Purpose FlourAll Purpose Flour
WaterWater
YeastYeast
MilkMilk
SaltSalt
EggEgg
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Mixing BowlMixing Bowl
2
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 its too wet, add more flour.
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DoughDough
All Purpose FlourAll Purpose Flour
WaterWater
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Wooden SpoonWooden Spoon
3
Knead in the bowl or on a floured surface until the dough becomes smooth and springy.
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DoughDough
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BowlBowl
4
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.
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TeaTea
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Kitchen TowelsKitchen Towels
BowlBowl
5
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.
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DoughDough
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Cake FormCake Form
OvenOven
6
Roll out the dough to a rough 20 x 30cm rectangle.
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DoughDough
RollRoll
7
Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar.
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ApricotApricot
AlmondsAlmonds
ButterButter
SpreadSpread
DoughDough
SugarSugar
8
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.
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RollRoll
9
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.
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TeaTea
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Kitchen TowelsKitchen Towels
KnifeKnife
10
Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas
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RollRoll
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OvenOven
11
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.
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AlmondsAlmonds
WaterWater
RollRoll
JamJam
DifficultyExpert
Ready In2 hrs, 30 m.
Servings8
Health Score8
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesBread
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