Escape to the kitchen this weekend and make these gorgeous glazed teatime buns
- Cooking Time Prep 30 mins
Cook 22 mins - Skill Level Moderately easy
- Servings Makes 8
Kcalories
435
Protein
12g
Carbs
62g
Fat
17g
Saturates
7g
Fibre
3g
Sugar
19g
Salt
0.76g
- For the dough
- 450g strong white flour, plus extra for dusting
- 2 x 7g sachets easy-blend yeast
- 50g caster sugar
- 150ml warm milk
- 1 egg, beaten
- 50g unsalted butter, melted, plus extra for greasing
- oil, for greasing
- For the topping
- 25g softened butter, plus extra for greasing
- 85g dried apricots, finely chopped
- 85g toasted flaked almonds, plus a few extra to decorate
- 25g caster sugar
- 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.
0 comments:
Post a Comment