Apricots are my favorite fruit, when I saw this recipe, I was delighted with the look, and if I hadn’t tried them, I knew by composition, that they were the most beautiful buns I had ever tried.
- Dissolve yeast and a spoonful of sugar in 100 ml of warm milk and leave it to rise in a warm place. In the bowl in which you will knead, put flour, sugar, a pinch of salt, melted butter, vanilla sugar, lemon zest or, if you use natural oil, like me, a beaten egg and the rest of the warm milk. Knead all this and transfer to a floured work surface and knead a soft and elastic dough, about ten minutes, with a little flour.
- Shape into a ball, coat with a little oil, cover with cling film and leave in a warm place to grow, for about half an hour, depending on the heat of your room.
- Finely chop dried apricots, add a spoonful of jam and a pinch of cinnamon (I left out the cinnamon) and mix everything well
- Knead the dough, mix it, then divide it into 15 balls, I measured each ball again, so that they were all the same to me, about 65 g each. Spread them a little, then put 1 teaspoon of the mixture of dried apricots in the middle, close them nicely on all sides and arrange them in a 28 cm mold, which you have placed with baking paper. Lightly coat each bun with butter with your fingers.
- Cover them with cling film and leave them for about half an hour to grow. Coat the grown buns with a mixture of melted butter, milk and a spoonful of sugar, which you have previously heated, cool a bit before coating.
- Bake in a preheated oven at 175 ° C for about 30 minutes or until finely browned. Cover the baked buns with a clean kitchen cloth, leave them for about 5 minutes, take them out of the mold and leave them on the wire, to cool completely and still covered. Sprinkle with powdered sugar when cooled and serve.
The recipe is from here