APRICOT & ALMOND CHELSEA BUNS
Escape to the kitchen this weekend and make these gorgeous glazed teatime buns
Provided by James Martin
Categories Afternoon tea, Treat
Time 2h30m
Yield Makes 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 435 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.76 milligram of sodium
APRICOT AND ALMOND CHELSEA BUNS
This recipe from BBC Good Food is a new variation on an old favourite. I have adapted it for the bread machine.
Provided by Irmgard
Categories Yeast Breads
Time 1h40m
Yield 8 buns
Number Of Ingredients 11
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.
APRICOT ALMOND BUNS
Make and share this Apricot Almond Buns recipe from Food.com.
Provided by Vina7737
Categories Breads
Time 1h34m
Yield 14 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 318.9, Fat 9.8, SaturatedFat 1.9, Cholesterol 27.8, Sodium 186.8, Carbohydrate 51.1, Fiber 2.2, Sugar 16.7, Protein 7.3
CHELSEA BUNS
Soft, sweet raisin rolls drizzled with icing. I got this from my bread machine recipe book. Much easier to make than it sounds, especially since the machine does all the work for you. DON'T LET THE PREP TIME SCARE YOU... THIS INCLUDES ALL THE BREAD MACHINE TIME PLUS THE RESTING TIME. YOU ONLY WORK ON THIS FOR ABOUT 15 MINS.
Provided by Shar Cooks
Categories Yeast Breads
Time 3h15m
Yield 12 buns, 12-14 serving(s)
Number Of Ingredients 8
Steps:
- Put all the ingredients into your bread machine and select the Dough Program. Add the raisins before the end of the last kneading, when your machine beeps. (If it doesn't offer you this option, add them when you roll out the dough).
- Place the prepared dough onto a lightly floured surface and let it rest for 5 minutes.
- Using a lightly floured rolling pin, roll the dough into a 1/4 inch thick rectangle.
- Mix up 1/3 cup soft brown sugar, 2 tsp cinnamon and 2 tbs soft butter into a paste. Spread this onto the dough.
- Roll the dough up lengthwise, like a jelly-roll / Swiss roll.
- Slice into 1 inch thick rounds. Place these into a lightly greased deep sided baking tray (a roasting tray is good) Cover with a clean cloth and place into a warm, draft-free spot to rise for an hour.
- Bake at 180 deg C for 15 to 20 minutes.
- Remove and while cooling drizzle with a paste of Icing sugar and water. No quantities for this - just use icing sugar and add teaspoons of hot water at a time. Mix until smooth and not too runny.
Nutrition Facts : Calories 174.7, Fat 3.5, SaturatedFat 0.6, Cholesterol 35.2, Sodium 304.4, Carbohydrate 31.1, Fiber 1.2, Sugar 5.8, Protein 4.8
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