Sticky Apricot Buns
(12 Apr 2018)

Sticky Apricot Buns Expresso

Sticky Apricot Buns
By Grace Stevens
3 cups of flour
7,5ml salt
60ml castor sugar
100g butter (room temperature)& 100g for filling
15g fresh yeast
220ml Iced tea (at room temperature)
2 eggs
½ cup of Demerara sugar
100g chopped Turkish apricots
50g sultanas
Apricot jam to glaze
½ cup icing sugar
15ml iced tea
Place flour, salt, sugar and butter into a large mixing bowl.
Dissolve yeast in iced tea and add eggs
Combine wet ingredients with dry ingredients and mix to a soft dough.
Turn out onto a floured surface and knead until gluten is stretchy (about 5 minutes)
Place in a large clean bowl and allow to double in size (about 45 to 60 mins)
Press dough down and roll into a rectangle.
Spread with remaining soft butter, Demerara sugar, apricots and saltanas.  Press filling gently onto dough.
Roll up dough on longest edge in a tight roll. Pinch to seal.
Cut 5cm buns and place onto a greased baking sheet.
Allow to prove until doubled in size (about 45 to 60 mins)
Place in a preheated oven (200⁰C) for 12 to 15 mins until golden brown.
Remove from the oven and brush immediately with apricot jam.
Allow to cool and mix icing sugar and 15ml iced tea to form a paste.
Drizzle onto buns before serving.









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