Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
These pretty, custard-filled buns use ready-prepared brioche dough, making them simple enough for kids to get involved. Defrost the dough in the fridge overnight so you’re ready to start in the morning.
Unsalted butter, for greasing
440g pack Northern Dough Co Buttery Brioche Dough, defrosted
400g can apricot halves in light syrup
150g pot Ambrosia Custard
Icing sugar, for sprinkling
1 Lightly grease a large baking tray (or 2 medium trays) with butter. Use a sharp knife to divide each ball of brioche dough into three, then roll each piece into a ball. Space out evenly on the baking tray. Cover with a clean, damp tea towel and leave to prove in a warm place until doubled in size (about 2 hours).
2 Use your fingers to firmly press a large dimple (4-5cm wide) into the centre of each proved dough ball, without piercing the base, to create the look of a doughnut. Drain the apricots, reserving the syrup. Cut each one into 1cm slices. Add 1 tbsp custard and some apricot slices to the dimple in each bun. Cover and leave in a warm place for 20-30 minutes, until the dough has puffed up again.
3 Preheat the oven to 180°C, gas mark 4. Drizzle ½ tsp of the apricot syrup over the apricots in each bun, then bake for 22-25 minutes, until risen, golden and cooked through. Transfer to a wire rack, then brush the buns all over with more apricot syrup. Allow to cool for 5 minutes, then dust with a little icing sugar. Enjoy warm or at room temperature.
Typical values per serving:
This recipe was first published in Mon Feb 21 16:52:19 GMT 2022.