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 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
SIMPLE APRICOT AND ALMOND JALOUSIE
This is from Great Recipes from Around the World by Sarah Gates. It seems a bit different from similar recipes here in that it is quite simple and utilizes ingredients most of us have on hand. I imagine you can successfully use just about any flavor of preserves here, according to your tastes. Gates says "Jalousie means 'shutter' in French, and the traditional slattered puff pastry topping of this fruit pie looks exactly like the shutters which adorn the windows of French houses."8 oz
Provided by smellyvegetarian
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425.
- Roll out the pastry on a lightly floured surface and cut into a 12 inch square. Cut in half to make two rectangles.
- Place one piece of pastry on a wetted baking sheet and brush all around the edges with beaten egg. Spread over the apricot preserves.
- Fold the remaining rectangle in half lengthwise and cut about eight diagonal slits from the center fold to within 1/2 inch from the edge.
- Unfold the pastry and lay it on top of the preserve-covered pastry on the baking sheet. Press the pastry edges together well to seal.
- Brush the slashed pastry with water and sprinkle over the sugar and flaked almonds.
- Bake for 25-30 minutes, until well risen and golden brown. Serve sliced with cream or yogurt.
Nutrition Facts : Calories 444.4, Fat 24.3, SaturatedFat 6, Cholesterol 46.5, Sodium 171.3, Carbohydrate 52, Fiber 1.3, Sugar 19.9, Protein 6.5
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