Apricot buns

Name: Apricot buns
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: Unsalted butter, for greasing; 440 g pack Northern Dough Co Buttery Brioche Dough, defrosted; 400 g can apricot halves in light syrup; 150 g pot Ambrosia Custard; Icing sugar, for sprinkling

These pretty, custard-filled buns use ready-prepared brioche dough, making them simple enough for kids to get involved.

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Makes6
CourseBrunch
Prepare25 mins
Cook25 mins
Total time50 mins
Plusproving

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Ingredients

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

Method

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).
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.
Preheat the oven to 180ºC, 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.

Cook’s tip

To speed up proving time, put a dish of just-boiled water in the base of the oven (don't turn it on), then put the covered buns on the rack above. This creates a warm space for the dough to rise.