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    Apricot buns

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    Apricot buns

    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.

    • Vegetarian
    • Preparation time: 25 minutes + proving
    • Total time: 50 minutes + proving

    Makes: 6


    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.


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