Apricot Almond Buns
Apricot Almond Buns recipe
Yield
14 servingsPrep
90 minCook
20 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ¾ | cups |
all-purpose flour
|
|
| 1 | cup |
brown sugar
firm packed |
*
|
| ½ | teaspoon |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
water
|
|
| 3 | tablespoons |
margarine
|
|
| 2 | large |
eggs
|
|
| ¼ | cup |
margarine
melted |
|
| 1 | cup |
apricots, dried
chopped |
*
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
|
|
| 237 | ml |
brown sugar
firm packed |
*
|
| 2.5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
water
|
|
| 45 | ml |
margarine
|
|
| 2 | large |
eggs
|
|
| 59 | ml |
margarine
melted |
|
| 237 | ml |
apricots, dried
chopped |
*
|
| 118 | ml |
almonds
slivered |
*
|
Directions
In a large bowl, mix 1 cup flour, ½ cup brown sugar, salt and undissolved yeast. Heat milk, water and 3 tablespoon 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. Cut each roll into 7 slices. Make 2 cuts in side of each slice, ⅔ the way through. Fan sections; set on greased baking sheet.
Cover; let rise until doubled. Bake at 375℉ (190℃) 15 to 20 minutes. Cool. Glaze if desired.
