Sugar Apricot Buns

Category: Bakery products
Apricot buns with sugar

Ingredients

Opara
milk 140g
molasses (originally malt syrup) 1/4 tsp
wheat flour 135g
dry yeast 1up
Dough
dough
eggs 145g (3 pcs.)
olive oil 80g
orange peel 2 pcs.
wheat flour 485g
sugar 125g
salt 11g
butter (soft) 90g
anise / cardamom seeds 2h l. / 3 / 4h. l.
dried apricots or candied orange 100g
For lubrication:
egg
melted butter
sugar

Cooking method

  • For dough
  • Mix milk and molasses. In a separate bowl, combine flour and yeast, then add this mixture to milk. Mix everything together by hand for 2 minutes. Cover the bowl with plastic wrap and let the dough ferment in a warm place for 30 minutes until it doubles in size (this may take longer)
  • Dough
  • Mix the dough, eggs, olive oil and zest in the bowl of the food processor (bread machine) at low speed.
  • Add flour, cardamom, sugar and salt. Mix for 6 minutes on low speed. On medium speed, add soft butter in the flakes. Mix the dough until the butter is completely dispersed in the dough, about 3 additional minutes. When the dough looks smooth, add dried apricots and knead until the dried apricots are evenly distributed in the dough. Place the dough in a lightly oiled bowl, large enough. For the dough to double in size.
  • Let the dough rest and ferment in a warm place for 60 minutes (it took me about 2 hours),
  • Place the dough on a work surface and divide it into 75-80g pieces each. Tuck each piece into a bun, then let them rest on the table for 10 minutes.
  • Then roll each part to length (about 15 cm). Using a sharp knife, make 4 cuts in the center of each piece. Place the dough pieces on two baking trays lined with parchment paper.
  • Brush with beaten egg and cover lightly with plastic wrap. Let the dough rise again for 45 minutes (I have about 1.45-2 hours)
  • Preheat oven to 205 ° C.
  • Brush each piece with a beaten egg again. Place the baking sheet in the oven and immediately lower the temperature to 190 ° C. Bake for 15 minutes, then lower the temperature to 175 ° C. Bake for an additional 3-5 minutes, until golden brown.
  • After removing the buns from the oven, immediately grease with ghee and sprinkle generously with sugar.
  • Cool the finished rolls.

The dish is designed for

approx. 15 pieces

Cooking program:

oven

Joy
Natalia, excellent buns, felt from the photo, straight, fluffy. I stole the recipe.
Are they called apricot because of dried apricots?
MariS
What fluffy buns! Appetizing!
With orange zest - I love those! Thank you, Natasha!
Twist
Natasha, teasing again! And dried apricots, and orange peel And what a crumb!
kisuri
Hi Natasha!
The rolls are cool, as always with you, already in the tabs. But you need to talk about the design of your recipes separately. Which photos!!! !!!
Sonadora
Natasha, what a crumb! Now I would like to wrap myself in a blanket, take a bun, pour a cup of tea or warm milk and ... kick everyone out of the house so they don't interfere savor!
Natali06
Good morning girls! Marishka- Joy, MariS, Twist, Sonadora, and Irishka, thank you for such kind words!
called because of dried apricots
In the original there are dried apricots, but for some reason I wanted dried apricots.
You know, they are more like brioches, so soft and just as tender
Which photos!!!
But I was worried
Now I would like to wrap myself in a blanket, take a bun, pour a cup of tea or warm milk and ... kick everyone out of the house so that they don't interfere with savoring!
Oh, Manechka, there is under the covers, you know how bad it is for our figure I chewed one while still hot
Eh, goodbye waist

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