- 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
- 1/2 cup of Demerara sugar
- 100g chopped Turkish apricots
- 50g sultanas
- Apricot jam to glaze
- 1/2 cup icing sugar
- 15ml milk
PreparationPlace 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.