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
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.
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 |