Apricot Almond Chelsea Buns Recipes

Steps:

• Put the dough ingredients into the mixer of your bread machine in the order suggested by the manufacturer and set for the dough cycle.
• When the dough is ready, roll out on a lightly floured surface into a rough 20 cm by 30 cm rectangle.
• Spread the dough evenly with the soft butter, then sprinkle with the apricots, almonds and sugar.
• Roll up firmly like a Swiss roll from one of the long sides. Dampen the open edge to help it stick if you need to.
• Cut into 8 even slices with a sharp knife, shape into round pinwheels, then arrange in a greased 21 cm or 23 cm cake tin, cut side up.
• Cover with a clean, damp tea towel and let rise in a a warm place for about 20 minutes until roughly doubled in size.
• Bake in a preheated 400 degree F oven for 10 minutes, then lower the temperature to 350 degrees F.
• Bake for 10 more minutes until golden brown.
• Melt the jam with 1 tablespoons water, brush over the tops of the buns, then sprinkle with a few more flaked almonds.

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

Steps:

• In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
• Heat milk, water and 3 tbs margarine to 120F -130F.
• Add to dry ingredients; beat 2 minutes at medium speed of mixer.
• Add eggs and 1 cup flour; beat at high speed 2 minutes.
• Stir in enough remaining flour to make soft dough.
• Knead 8 to 10 minutes.
• Set in greased bowl; grease top.
• Cover; let rise until doubled, about 1 hour.
• Punch dough down.
• Divide in half; roll each to a 14 x 9 inch rectangle.
• Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds.
• Roll each up from long side; seal seams.
• Cute each roll into 7 slices.
• Make 2 cuts in side of each slice, 2/3 the way through.
• Fan sections; set on greased baking sheet.
• Cover; let rise until doubled.
• Bake at 375F 15 to 20 minutes.
• Cool.
• Glaze if desired.