Lemon Apricot Sticky Buns Food

LEMON-APRICOT SANDWICHES

Steps:

• Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
• Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
• Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
• Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
• Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

STICKY BUNS

Steps:

• For the dough: Heat the milk, oil and granulated sugar in a medium saucepan over medium heat to just below a boil. Set aside and let cool to warm.
• Sprinkle the yeast on top and let it sit on the milk mixture for 1 minute. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel and set aside in a relatively warm place for 1 hour.
• After 1 hour, remove the towel and add the salt, baking powder, baking soda and remaining 1/2 cup flour. Stir thoroughly to combine. Use the dough right away or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (The dough is easier to work with if it's been chilled for at least an hour or so beforehand.)
• To assemble the rolls: On a floured baking surface, roll the dough into a large rectangle, about 30 inches by 10 inches. The dough should be very thin.
• Preheat the oven to 325 degrees F.
• For the filling: Pour the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Sprinkle over the granulated sugar and cinnamon. Don't be afraid to drizzle on more butter or more sugar! Gooey is the goal.
• Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don't worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. You'll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the log and, with a sharp knife, make 16 equal slices.
• For the smear and base: Cream together the brown sugar, butter, honey and salt until lightened, then slowly add the whiskey and vanilla while mixing.
• Butter a 12-inch cast-iron skillet, layer the bottom with the pecan pieces and then scoop 5 large scoops of the smear on top. Heat in the oven until the smear is slightly foamy and bubbling, 10 to 15 minutes.
• Remove the skillet from the oven and place the sliced rolls on top of the melted smear (it's fine to put them on the hot smear). Allow the rolls to rise for 20 minutes.
• Return the skillet to the oven and bake until the rolls are golden brown and the smear is brown and sticky, 20 to 30 minutes. Take another 12-inch skillet and place it on top of the hot skillet. Flip over quickly and carefully. All of the caramelly, boozy goodness will be on top.

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.

FRENCH LEMON-APRICOT TART

Steps:

• Place the flour, confectioners' sugar, butter and salt in a food processor. Cover and pulse until mixture resembles coarse crumbs. Add egg yolk, processing just until mixture forms a soft dough. Shape into a ball, then flatten into a disk. Wrap and refrigerate for at least 1 hour. , Press dough onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 400° until golden brown, 10-12 min. Cool on a wire rack. Reduce heat to 325°., In a small heavy saucepan over medium heat, whisk the eggs, lemon juice, sugar and lemon zest until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Pour into crust. Bake for 8-10 minutes or until set. Cool on a wire rack. , Spread preserves over tart. Garnish with mint if desired. Refrigerate leftovers.

CHAMOMILE LEMON STICKY BUNS

Steps:

• Add the milk, tea bags and vanilla to a medium saucepan and bring to a gentle simmer. Once heated through, remove from the heat, cover and let the milk steep and cool for 30 minutes. Strain the milk into a jug (pitcher), squeezing the tea bags, then set aside.
• In a large bowl or the bowl of a stand mixer, mix together the flour and sugar. Add in the salt and yeast to separate sides of the bowl, make a well in the centre and pour in the beaten egg and cooled milk. If using a stand mixer fitted with a dough hook, mix for 6 minutes on low speed. If mixing by hand, knead in the bowl for 10 minutes (the dough will be quite sticky at first, but try not to add too much extra flour). Let the dough rest, uncovered, for 5 minutes, then knead for a further 4 minutes until you have a smooth dough. Add the softened butter and knead for a further 5 minutes until you have a shiny, supple dough.
• Place the dough into a lightly greased bowl, cover with plastic wrap or a clean dish towel and leave to prove in a warm place for 1-2 hours or until nearly doubled in size.
• Meanwhile, make the filling. Mix the caster sugar and lemon zest together in a bowl, using your fingertips to rub the zest into the sugar until it resembles wet sand. Add the softened butter and mix until thoroughly combined. Set aside.
• Preheat the oven to 200C (180C fan/400F/gas mark 6). Line the base of a 20-cm (8-in) springform or loose-bottomed cake pan with baking paper and grease the sides.
• Once the dough has risen, use your fingertips to press it down and knock the air back. Turn it out onto a lightly floured surface and roll it into a large rectangle, about 3-4mm (⅛in) thick. Spread the filling mixture evenly across the surface. Starting from one of the longest sides, roll the dough up tightly and slice into 7 equal rolls. Arrange the rolls in the prepared pan, leaving a bit of space between them, and cover the pan loosely with a dish towel. Leave to prove for 25-35 minutes, or until the rolls are puffy and touching each other.
• Top with pearl sugar, if using, and bake for 35-40 minutes until a deep brown color.
• While the buns bake, make the syrup. Add the water, sugar and tea bags to a small saucepan, bring to the boil and let simmer for 1 minute. Remove from the heat and set aside.
• When the buns are baked, let them cool for a few minutes before brushing them generously with the chamomile syrup, letting it seep through. Let them cool completely before serving.

STICKY BUNS

Steps:

• Dissolve yeast in water. Add butter, sugar, milk powder and salt, then beat in 2 cups flour on low for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, in a small saucepan, make sauce by combining brown sugar, butter and corn syrup; cook over medium heat until sugar is dissolved. Stir in pecans. Pour into a greased 13x9-in. baking dish., Punch down dough. Turn onto a floured surface; roll into a 16x10-in. rectangle. Make filling by combining butter, sugar and cinnamon; spread to within 3/4 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices; place slices cut side down over sauce. Cover with a kitchen towel; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool 3 minutes before inverting onto a serving platter.