Apricot buns
Waitrose and Partners

Apricot buns

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

    • Makes6
    • CourseBrunch
    • Prepare25 mins
    • Cook25 mins
    • Total time50 mins
    • Plusproving

    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

    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 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.

    Nutritional

    Typical values per item when made using specific products in recipe

    Energy

    1,395kJ/ 331kcals

    Fat

    8.9g

    Saturated Fat

    5.3g

    Carbohydrates

    54g

    Sugars

    21g

    Fibre

    2.5g

    Protein

    7.4g

    Salt

    0.9g