* Exported from MasterCook *
Buns, Apricot Sweet
Recipe By :Bake From Scratch
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Low Fat Muffins/Rolls
Nuts Posted
Amount Measure Ingredient -- Preparation Method
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1 cup warm whole milk -- (105F/40C to 110F/43C),
divided, (240 g)
2 1/4 teaspoons active dry yeast -- (7 g)
1/3 cup granulated sugar -- (67 g)
1/3 cup unsalted butter -- melted, (76 g)
1/4 cup sour cream -- (60 g)
1 large egg -- (50 g)
1 1/2 teaspoons almond extract -- (6 g)
4 cups all-purpose flour -- divided, (500 g)
1 teaspoon kosher salt -- (3 g)
Apricot-Almond Filling -- recipe follows
Brown Sugar Glaze -- recipe follows
Once a precious commodity traded on the Silk Road, jewel-hued dried
apricots offer a chance to enjoy the delicately tart fruit after
their notoriously short season has come and gone. We use dried
apricots as the sweet golden filling of our almond-flecked sweet buns
and top them off with a sticky drizzle of Brown Sugar Glaze.
In a medium bowl, combine 3/4 cup (180 grams) warm milk and yeast.
Let stand until mixture is foamy, about 10 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, stir
together sugar, melted butter, sour cream, egg, almond extract, and
remaining 1/4 cup (60 grams) warm milk.
In a large bowl, whisk together 3 2/3 cups (458 grams) flour and
salt. Stir half of flour mixture into sugar mixture. With mixer on
low speed, add yeast mixture, beating just until combined. Beat in
remaining flour mixture. Switch to the dough hook attachment. Beat at
medium speed until smooth and elastic, about 4 minutes. Add remaining
1/3 cup (42 grams) flour, if needed (dough should not be sticky).
Spray a large bowl with cooking spray. Place dough in bowl, turning
to grease top. Loosely cover and let rise in a warm, draft-free place
(75F/24C) until doubled in size, about 1 hour.
Line 2 rimmed baking sheets with parchment paper.
Lightly punch down dough. Cover and let stand for 5 minutes. Turn out
dough onto a lightly floured surface, and roll into a 21x13"
rectangle. Spread Apricot-Almond Filling onto dough. Fold dough in
thirds, like a letter, creating a 13x7" rectangle. Roll dough into a
13x8" rectangle. Cut 1/2" off each short end of rectangle. Cut dough
into 12 (1") strips. Twist each strip, and tie in a knot, tucking
ends under. Place on prepared pans. Cover and let rise in a warm,
draft-free place (75F/24C) until puffed, about 30 minutes.
Preheat oven to 350F (180C).
Bake buns, one batch at a time, until golden brown and a wooden pick
inserted in center comes out clean, 15 to 20 minutes, covering with
foil halfway through baking to prevent excess browning. Brush buns
with Brown Sugar Glaze. Let cool on pans for 10 minutes. Serve warm.
Store in an airtight container at room temperature for up to 3 days.
Apricot-Almond Filling
Makes about 1 1/2 cups
1 cup dried apricots, (128 g)
1/3 cup granulated sugar, (67 g)
1 tablespoon unsalted butter, cubed, (14 g)
1/4 teaspoon ground cinnamon
1/2 cup sliced almonds, (57 g)
In a small saucepan, bring apricots and water to cover by 1" to a
boil over high heat. Reduce heat to low; cook until apricots are
softened, about 20 minutes. Drain apricots, reserving 2 tablespoons
(30 grams) cooking liquid.
In the work bowl of a food processor, place warm apricots, reserved 2
tablespoons (30 grams) cooking liquid, sugar, butter, and cinnamon;
pulse until mixture has the texture of jam. Stir in almonds; let cool
completely. Refrigerate in an airtight container for up to 1 week.
Notes: You can replace the dried apricots with 1 cup of any dried
fruit you prefer, or even your favorite jam.
Brown Sugar Glaze
Makes about 1/2 cup
1/4 cup water, (60 g)
1/4 cup firmly packed light brown sugar, (55 g)
1 vanilla bean, split lengthwise, seeds scraped and reserved
In a small saucepan, bring 1/4 cup (60 grams) water, brown sugar, and
vanilla bean and reserved seeds to a boil over medium heat. Remove
vanilla bean, and let cool completely. Refrigerate in an airtight
container for up to 3 weeks.
S(Internet address):
https://www.bakefromscratch.com/apricot-sweet-buns/
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Per Serving (excluding unknown items): 250 Calories; 8g Fat (27.8%
calories from fat); 6g Protein; 39g Carbohydrate; 1g Dietary Fiber;
36mg Cholesterol; 177mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 0630