Apricot Almond Buns Food

APRICOT & ALMOND CHELSEA BUNS

Steps:

• 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.

ALMOND APRICOT TART

Steps:

• Preheat oven to 425 degrees F.
• To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
• To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
• Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
• Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.

APRICOT ALMOND TARTLETS

Steps:

• To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
• Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
• While pulsing, pour egg white through feed tube.
• Process until dough forms a ball.
• Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
• Position rack in lower third of oven; preheat to 350° degrees F.
• Have a 12-well mini-tart plaque nearby.
• Use 1 level tablespoon of dough for each tartlet.
• Roll dough between your palms to form a smooth ball.
• With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
• To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
• Spoon about 2 level tablespoons of filling into each shell.
• (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
• Bake until filling and edges of crusts are golden, 22-25 minutes.
• Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
• Repeat with remaining dough, filling and preserves.
• Before serving sprinkle tartlets with confectioners sugar.

APRICOT AND ALMOND CHELSEA BUNS

Steps:

• Put the dough ingredients into the mixer of your bread machine in the order suggested by the manufacturer and set for the dough cycle.
• When the dough is ready, roll out on a lightly floured surface into a rough 20 cm by 30 cm rectangle.
• Spread the dough evenly with the soft butter, then sprinkle with the apricots, almonds and sugar.
• Roll up firmly like a Swiss roll from one of the long sides. Dampen the open edge to help it stick if you need to.
• Cut into 8 even slices with a sharp knife, shape into round pinwheels, then arrange in a greased 21 cm or 23 cm cake tin, cut side up.
• Cover with a clean, damp tea towel and let rise in a a warm place for about 20 minutes until roughly doubled in size.
• Bake in a preheated 400 degree F oven for 10 minutes, then lower the temperature to 350 degrees F.
• Bake for 10 more minutes until golden brown.
• Melt the jam with 1 tablespoons water, brush over the tops of the buns, then sprinkle with a few more flaked almonds.

ZAARBUCKS FAMOUS APRICOT ALMOND SCONES

Steps:

• Preheat oven to 400°F.
• Prepare baking sheet by spraying lightly with cooking spray.
• In a large bowl, combine the the flour, 1/4 cup sugar, baking powder, baking soda and salt.
• Cut in the margarine until the mixture resembles course meal.
• Add the apricots and almonds into the flour mixture and mix thoroughly.
• In a smaller bowl, mix together the yogurt, sour cream, and extracts.
• Cut and fold the yogurt/sour cream mixture into the flour until you can collect the dough. Knead the dough on a lightly floured surface just until it can be shaped. If the dough is too sticky add a little more flour but take care not to add too much as it toughens up the scones. Similarly, over kneading the dough also diminishes the final result.
• Place the dough ball on the baking sheet and spread out into an 8 or 10 inch disk.
• Lightly brush the milk on the top and sprinkle with the remaining 2 teaspoons of sugar.
• Using a very long knife (bread knives work well) cut half way through the dough. You are making indentations, not actually portioning the scone. Repeat until the scone has been divided into 8 wedges. (You can also cut into 12 pieces if you want smaller pieces).
• Bake the scones 20 - 22 minutes.
• Best served warm but cold is good too.
• Enjoy!

APRICOT & ALMOND BISTRO TART

Steps:

• Preheat the oven to 220C/gas 7/fan 200C. Unroll the pastry on to a lightly dampened baking sheet (this creates steam which helps puff up the pastry), then sprinkle over the ground almonds. Lay the apricot halves over the top, nestling them closely together, right up to the edge of the pastry.
• Dust with the icing sugar and bake for 20-25 minutes until the sugar starts to caramelise a little. If you like, drizzle with maple syrup and serve hot, warm or cold. If you really want to indulge, serve with a spoonful of clotted cream or a pouring of single cream.

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

APRICOT ALMOND BREAD (BM)

Steps:

• Prepare the bread machine basket, attach the kneading paddle.
• Following the directions of your bread machine, layer the first 6 ingredients in the order listed.
• For this recipe I use the Artisan dough setting, it is a 5 hour setting. After fitting the basket into the machine close the lid and turn on.
• After about 15 minutes check to see that the dough has enough liquid. I usually have to add at least 1 tablespoon of water.
• When kneading cycle ends, punch down the dough, let rest 10 minutes.
• Preheat oven to 425°.
• Roll the dough into a rectangle approximately 16X12 inches.
• Sprinkle on nuts and fruit.
• Roll up the dough into a 3 inch wide cylinder. Pinch the roll at each end and shape it.
• Place on a greased baking sheet, or omit the grease and use parchment paper.
• Cover loosely with plastic wrap and let rise 30 minutes.
• Bake about 25 minutes, depending on your oven.
• Best if allowed to cool before slicing -- if you can wait that long!

APRICOT ALMOND BUNS

Steps:

• In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
• Heat milk, water and 3 tbs margarine to 120F -130F.
• Add to dry ingredients; beat 2 minutes at medium speed of mixer.
• Add eggs and 1 cup flour; beat at high speed 2 minutes.
• Stir in enough remaining flour to make soft dough.
• Knead 8 to 10 minutes.
• Set in greased bowl; grease top.
• Cover; let rise until doubled, about 1 hour.
• Punch dough down.
• Divide in half; roll each to a 14 x 9 inch rectangle.
• Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds.
• Roll each up from long side; seal seams.
• Cute each roll into 7 slices.
• Make 2 cuts in side of each slice, 2/3 the way through.
• Fan sections; set on greased baking sheet.
• Cover; let rise until doubled.
• Bake at 375F 15 to 20 minutes.
• Cool.
• Glaze if desired.