Time 2h30m Yield Makes 8 Number Of Ingredients 12 Steps:
Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough - start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour. Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size - this will take about 1 hr depending on how warm the room is. Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs. Roll out the dough to a rough 20 x 30cm rectangle. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar. Roll up firmly like a Swiss roll from one of the long sides - dampening the open edge to help it stick if you need to. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size. Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas 4. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.
Time 1h40m Yield 8 buns Number Of Ingredients 11 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.
