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    You are in: Home / Recipes / Apricot and Almond Chelsea Buns Recipe
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    Apricot and Almond Chelsea Buns

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    1 hr 20 mins

    20 mins

    Irmgard's Note:

    This recipe from BBC Good Food is a new variation on an old favourite. I have adapted it for the bread machine.

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    Ingredients:

    Yield:

    buns

    Units: US | Metric

    Dough

    Filling

    • 25 g butter, softened
    • 85 g dried apricots, finely chopped
    • 85 g sliced almonds, toasted
    • 25 g brown sugar
    • 2 tablespoons apricot jam

    Directions:

    1. 1
      Put the dough ingredients into the mixer of your bread machine in the order suggested by the manufacturer and set for the dough cycle.
    2. 2
      When the dough is ready, roll out on a lightly floured surface into a rough 20 cm by 30 cm rectangle.
    3. 3
      Spread the dough evenly with the soft butter, then sprinkle with the apricots, almonds and sugar.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Cover with a clean, damp tea towel and let rise in a a warm place for about 20 minutes until roughly doubled in size.
    7. 7
      Bake in a preheated 400 degree F oven for 10 minutes, then lower the temperature to 350 degrees F.
    8. 8
      Bake for 10 more minutes until golden brown.
    9. 9
      Melt the jam with 1 tablespoons water, brush over the tops of the buns, then sprinkle with a few more flaked almonds.

    Ratings & Reviews:

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    Nutritional Facts for Apricot and Almond Chelsea Buns

    Serving Size: 1 (1007 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 403.5
     
    Calories from Fat 132
    32%
    Total Fat 14.7 g
    22%
    Saturated Fat 5.9 g
    29%
    Cholesterol 49.1 mg
    16%
    Sodium 42.0 mg
    1%
    Total Carbohydrate 59.0 g
    19%
    Dietary Fiber 3.6 g
    14%
    Sugars 11.3 g
    45%
    Protein 10.0 g
    20%

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