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Sticky Apricot Buns

Sticky Apricot Buns

  • 3 cups of flour
  • 7,5 ml salt
  • 60ml castor sugar
  • 100g butter (room temperature) & 100g for filling
  • 15g fresh yeast
  • 220ml tepid milk
  • 2 eggs
  • Cinnamon
  • 1/2 cup of Demerara sugar
  • 100g chopped Turkish apricots
  • 50g sultanas
  • Apricot jam to glaze
  • 1/2 cup icing sugar
  • 15ml milk

  1. Place flour, salt, sugar and butter into a large mixing bowl.

  2. Dissolve yeast in milk and add eggs

  3. Combine wet ingredients with dry ingredients and mix to a soft dough.

  4. Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)

  5. Place in a large clean bowl and allow to double in size (about 45 to 60 mins)

  6. Press dough down and roll into a rectangle.

  7. Spread with remaining soft butter, Demerara sugar, apricots and sultanas. Press filling gently onto dough.

  8. Roll up dough on longest edge in a tight roll.

  9. Cut into buns and place onto a greased baking sheet.

  10. Allow to prove until doubled in size (about 45 to 60 mins)

  11. Place in a preheated oven (200⁰C) for 12 to 15 mins until golden brown.

  12. Remove from the oven and brush immediately with apricot jam.

  13. Allow to cool and mix icing sugar and 15ml milk to form a paste. Drizzle onto buns before serving.