Waitrose and Partners
Apricot buns

Apricot buns

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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 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.


Typical values per item when made using specific products in recipe


1,395kJ/ 331kcals



Saturated Fat












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