Apricot Almond Buns Recipes

ALMOND-ORANGE-APRICOT CRESCENT ROLLS

Almond-Orange-Apricot Crescent Rolls image

Provided by Rachael Ray : Food Network

Categories dessert

Time 20m

Yield 8 rolls

Number Of Ingredients 7

Ingredients

1 package store bought crescent roll dough (recommended: Pillsbury brand)
1/4 cup apricot preserves or all fruit spread
1/4 cup orange marmalade
1 egg
Splash of water
1 tablespoon sesame seeds
1/4 cup sliced almonds, 2-ounce sack from baking aisle

Steps:

Preheat oven to package directions and roll out dough on a nonstick cookie sheet. Cut and separate dough into perforated triangles. Combine the apricot jam or fruit spread and the orange marmalade in a small bowl. Place bowl in microwave and cook on HIGH 15 seconds to loosen the preserves. Beat egg with water to thin it out a little for an egg wash. Use the back of a teaspoon to spread a thin layer of apricot-orange jam across each piece of dough. Roll crescents up, brush with a little egg wash and coat with sesame seeds and almonds. Bake to package directions until deep golden in color. Serve warm.

APRICOT AND ALMOND CHELSEA BUNS

Apricot and Almond Chelsea Buns image

This recipe from BBC Good Food is a new variation on an old favourite. I have adapted it for the bread machine.

Provided by Irmgard

Categories Yeast Breads

Time 1h40m

Yield 8 buns

Number Of Ingredients 11

Ingredients

450 g white bread flour
1 teaspoon bread machine yeast
50 g granulated sugar
150 ml warm milk
1 egg, beaten
50 g unsalted butter
25 g butter, softened
85 g dried apricots, finely chopped
85 g sliced almonds, toasted
25 g brown sugar
2 tablespoons apricot jam

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.

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