1 hr 40 mins
1 hr 20 mins
This recipe from BBC Good Food is a new variation on an old favourite. I have adapted it for the bread machine.
My Private Note
Units: US | Metric
- 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
- 1Put the dough ingredients into the mixer of your bread machine in the order suggested by the manufacturer and set for the dough cycle.
- 2When the dough is ready, roll out on a lightly floured surface into a rough 20 cm by 30 cm rectangle.
- 3Spread the dough evenly with the soft butter, then sprinkle with the apricots, almonds and sugar.
- 4Roll up firmly like a Swiss roll from one of the long sides. Dampen the open edge to help it stick if you need to.
- 5Cut 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.
- 6Cover with a clean, damp tea towel and let rise in a a warm place for about 20 minutes until roughly doubled in size.
- 7Bake in a preheated 400 degree F oven for 10 minutes, then lower the temperature to 350 degrees F.
- 8Bake for 10 more minutes until golden brown.
- 9Melt the jam with 1 tablespoons water, brush over the tops of the buns, then sprinkle with a few more flaked almonds.
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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
- Total Fat 14.7 g
- Saturated Fat 5.9 g
- Cholesterol 49.1 mg
- Sodium 42.0 mg
- Total Carbohydrate 59.0 g
- Dietary Fiber 3.6 g
- Sugars 11.3 g
- Protein 10.0 g