Sticky Apricot Buns


  • 3 cups of flour
  • 7,5ml salt
  • 60ml castor sugar
  • 100g butter (room temperature) & 100g for filling
  • 15g fresh yeast
  • 220ml tepid milk
  • 2 eggs
  • Cinnamon
  • 1/2 cup of Demerara sugar
  • 100g chopped Turkish apricots
  • 50g sultanas
  • Apricot jam to glaze
  • 1/2 cup icing sugar
  • 15ml milk


Place flour, salt, sugar and butter into a large mixing bowl.

Dissolve yeast in milk 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 sultanas. Press filling gently onto dough.

Roll up dough on longest edge in a tight roll.

Cut into 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 milk to form a paste. Drizzle onto buns before serving.


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