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.
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Raja Shahid
[email protected]These Chelsea buns were a bit too caloric to make, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will only make them for special occasions.
noshin akter
[email protected]These Chelsea buns were a bit too unhealthy to make, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will only make them for special occasions.
Samir Raj
[email protected]These Chelsea buns were a bit too messy to make, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will only make them for special occasions.
Diguemo Seyba
[email protected]These Chelsea buns were a bit too difficult to make, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will only make them for special occasions.
Rakin Ahamed
[email protected]These Chelsea buns were a bit too expensive to make, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will only make them for special occasions.
Kasmidah2 Suhaili
[email protected]These Chelsea buns were a bit too time-consuming to make, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will only make them for special occasio
abubakar salisu sani
[email protected]These Chelsea buns were a bit too dense for my taste, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will use more flour next time.
Phili Zeray
[email protected]These Chelsea buns were a bit dry for my taste, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will add more butter or oil next time.
Jaimes 1981
[email protected]These Chelsea buns were a bit too sweet for my taste, but they were still very good. The apricots and almonds added a delicious flavor and texture to the buns. I will definitely be making these again, but I will use less sugar next time.
konstantinos stefanidis
[email protected]I was skeptical about making these buns because I'm not a fan of apricots, but I was pleasantly surprised. The buns were so soft and fluffy, and the apricot and almond filling was delicious. I will definitely be making these again.
Brothers of Destruction
[email protected]These Chelsea buns were the perfect treat for a cold winter day. The apricots and almonds added a delicious sweetness and crunch, and the buns were so soft and fluffy. I will definitely be making these again.
Biswash Kunwar
[email protected]I made these buns for a bake sale and they were a huge hit! Everyone loved the apricot and almond filling, and the buns were so soft and fluffy. I will definitely be making these again for my next bake sale.
Indira Baskota
[email protected]These Chelsea buns were a great way to use up some leftover apricots. The buns were so soft and fluffy, and the apricot and almond filling was the perfect combination of sweet and tart. I will definitely be making these again.
Mobina Rz
[email protected]I'm not a baker, but I was able to make these buns with no problem. They were so easy to follow and the results were amazing! The buns were so light and fluffy, and the apricot and almond filling was delicious. I will definitely be making these again
Emmanuel Edem
[email protected]These Chelsea buns were a bit of work to make, but they were worth it! The apricots and almonds added a delicious sweetness and crunch, and the buns were so soft and fluffy. I will definitely be making these again for special occasions.
Hamzat Fathia
[email protected]I've made these buns several times now and they are always a favorite. They are so easy to make and they always turn out perfect. The apricots and almonds add a delicious flavor and texture to the buns. I highly recommend this recipe!
Ifti
[email protected]These buns were delicious! I made them for a party and they were a huge hit. Everyone loved the apricot and almond filling, and the buns were so soft and fluffy. I will definitely be making these again.
Kristan Farrow
[email protected]I'm not usually a fan of Chelsea buns, but these were amazing! The apricots and almonds added a nice touch of sweetness and crunch, and the buns were so light and airy. I'll definitely be making these again soon.
Rwashande Gideon
[email protected]These Chelsea buns were a hit with my family! The combination of apricots and almonds was perfect, and the buns were so soft and fluffy. I will definitely be making these again.