APRICOT AND ALMOND CHELSEA BUNS

Apricot and Almond Chelsea Buns image

Provided by Irmgard

Time 1h40m

Yield 8 buns

Number Of Ingredients 11

450 g white bread flour
1 teaspoon bread machine yeast
50 g granulated sugar
150 ml warm milk
1 egg, beaten
50 g unsalted butter
25 g butter, softened
85 g dried apricots, finely chopped
85 g sliced almonds, toasted
25 g brown sugar
2 tablespoons apricot jam

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.