In the book there's a choice of 2 fillings for the buns - apricot or cheese. I decided on apricot, as I'd just bought some last weekend.
The recipe uses a breadmaker, but they could, of course, be made by hand. I used my breadmaker the other day to make the dough for Hot Cross Buns, and this recipe has some of the same ingredients.
It makes 16 pastries.
1/2 tspn salt
250g strong white flour
packet quick yeast
icing sugar to dust
Beat the egg and milk together and pour into the breadmaker pan. Add the sugar, butter and salt and then the flour. Make a well in the flour and add the yeast. Set the dough programme on the breadmaker.
Grease 2 baking trays.
When the dough is ready, take out of the pan and knock down. Cut into 16 equal pieces, roll each piece into a ball and flatten a bit. Put the dough balls about 21/2 cms apart on a baking tray, cover with cling film and leave to rise for about 45 mins.
60g dried apricots
2 tbspn apricot or orange liqueur or orange juice
Put the apricots in a pan, cover with water and bring to the boil. Simmer till the water disappears, then add the sugar and liqueur or orange juice and heat till the sugar is dissolved [about a minute]. Cool then blitz in a food processor.
Preheat oven to 190C/gas 5.
Gently use a finger to make a dent in the top of each dough ball - don't deflate it! Then gently widen the hole with your finger and add a tbspn of the apricot puree.
Bake for 15-20 mins till golden. Sprinkle with icing sugar while warm.
The dough has a soft texture. I think this is a very versatile recipe as you could use many different fruits or nuts or chocolate as the filling - the list is endless. I'm going to make the cheese ones next.