- Cook Time: 30 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 435
- Carbohydrate Content: 62g
- Fat Content: 17g
- Fiber Content: 3g
- Protein Content: 12g
- Saturated Fat Content: 7g
- Sodium Content: 0.76g
- Sugar Content: 19g
Apricot & almond Chelsea buns Recipe
Apricot & almond Chelsea buns is a Retro cake recipe for 4 - 8 people, takes only 22 mins; recipe has flour, yeast and caster sugar.
- Egg - 1 egg, beaten
- Milk - 150ml warm milk
- Butter - 25g softened butter, plus extra for greasing
- Oil - oil, for greasing
- Caster Sugar - 50g caster sugar
- Unsalted Butter - 50g unsalted butter, melted, plus extra for greasing
- Flour - 450g strong white flour, plus extra for dusting
- Dried Apricot - 85g dried apricot, finely chopped
- Flaked Almond - 85g toasted flaked almond, plus a few extra to decorate
- Yeast - 2 x 7g sachets easy-blend yeast
- Apricot Jam - 2 tbsp apricot jam
- 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.