Apricot & almond Chelsea buns

Name: Apricot & almond Chelsea buns
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 450 grams strong white flour, plus extra for dusting; 2 x 7g sachets easy-blend yeast; 50 grams caster sugar; 150 milliliters warm milk; 1 egg, beaten; 50 grams unsalted butter, melted, plus extra for greasing; 1 serving oil, for greasing; 25 grams softened butter, plus extra for greasing; 85 grams dried apricot, finely chopped; 85 grams toasted flaked almond, plus 3 extra to decorate; 25 grams caster sugar; 2 Tbsps apricot jam

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

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.

Ingredients you will need

Caster Sugar

Butter

All Purpose Flour

Water

Yeast

Milk

Salt

Egg

Equipment you will use

Mixing Bowl

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.

Ingredients you will need

Dough

All Purpose Flour

Water

Equipment you will use

Wooden Spoon

Knead in the bowl or on a floured surface until the dough becomes smooth and springy.

Ingredients you will need

Dough

Equipment you will use

Bowl

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.

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Bowl

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.

Ingredients you will need

Dough

Equipment you will use

Cake Form

Oven

Roll out the dough to a rough 20 x 30cm rectangle.

Ingredients you will need

Dough

Roll

Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar.

Ingredients you will need

Apricot

Almonds

Butter

Spread

Dough

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.

Ingredients you will need

Roll

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.

Ingredients you will need

Tea

Equipment you will use

Kitchen Towels

Knife