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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Teeblah Tamleke
[email protected]These buns were amazing! The apricot and almond filling was the perfect combination of sweet and nutty. The buns were also very soft and fluffy. I will definitely be making these again.
OKAFOR NMESOMA
[email protected]I was disappointed with these Chelsea buns. The dough was too dry and the filling was bland. I would not recommend this recipe.
David Bunn
[email protected]These Chelsea buns were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the filling next time.
Glenn Stoker
[email protected]I made these buns for my family and they loved them! They were so impressed with how they turned out. I will definitely be making these again.
James Filson
[email protected]These buns were delicious! The apricot and almond filling was the perfect combination of sweet and nutty. The buns were also very soft and fluffy.
clara Diaz jaray
[email protected]I was disappointed with these Chelsea buns. The dough was too dry and the filling was bland. I would not recommend this recipe.
Kabelo Emmanuel
[email protected]The apricot and almond filling was a bit too sweet for my taste, but the buns themselves were perfect. Next time, I will try using a different filling.
Godwin Ayomide
[email protected]These Chelsea buns were a bit more challenging to make than I expected, but they were worth the effort. The end result was a delicious and impressive pastry that I was proud to serve to my guests.
Amelia Graham
[email protected]I made these buns for a brunch party and they were a huge hit! Everyone loved the unique flavor and the buns were gone in no time. I will definitely be making these again.
Parivesh Thami
[email protected]I followed the recipe exactly and the buns turned out beautifully. They were golden brown and the filling was gooey and delicious. My family loved them!
paul wilson
[email protected]These Chelsea buns were a delight to make and even better to eat! The combination of apricots and almonds was perfect, and the buns were so soft and fluffy. I will definitely be making these again.