|Recipe from: dailydelicious|
Image credit: dailydelicious
Apricot & Almond Chelsea Buns
“This bread is great both for the easiness (even easier if you use the stand mixer, the dough come together like magic, and if you hand knead it, it's not hard too), and the taste.”
For the dough:
450 g strong white flour (Bread flour), plus extra for dusting
14 g easy-blend yeast (instant yeast)
1 tsp salt
50 g caster sugar
200 ml warm milk
50 ml water
1 egg, beaten
50 g unsalted butter, melted, plus extra for greasing
For the filling and topping:
25 g softened butter, plus extra for greasing
85 g dried apricots, finely chopped
85 g toasted flaked almonds, plus a few extra to decorate
25 g caster sugar
2 tbsp apricot jam
Put the flour, yeast, caster sugar and salt into a large mixing bowl and mix well.
Make a well in the centre and pour in the warm milk, water, the beaten egg and the melted
butter (I put all of these in a jug and pour them all at once).
Using a dough hook on medium speed, mix everything together to form dough.
If the dough is too dry, add a little more warm water; if it’s too wet, add more flour (but do it
lightly, if it's too wet start adding just 1 tbsp of the flour or if it's too dry adding 1 tbsp of
water, and wait a bit until the water or flour absorbed).
Knead until the dough becomes smooth and springy about 5-7 minutes.
Take the dough out of the bowl and shape it into a ball on a floured surface.
Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel (or
put the bowl in the plastic bag).
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 200 C/180 C fan/gas
Grease a deep 23 cm cake tin.
Tip the risen dough out onto a lightly floured surface and knead for a few seconds.
Roll out the dough to a rough 20 x 30 cm rectangle.
Spread the butter evenly over the dough, and 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, and then arrange in
the tin, cut-side up.
Cover with a clean, damp tea towel and prove in a warm place for about 20 minutes until
roughly doubled in size.
Bake the buns for 10 minutes, then lower oven to 180 C/16O C fan/gas.
Cook for 10 minutes more until golden brown.
Melt the jam with 1 tbsp water, brush all over the buns, and then sprinkle with a few more
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