Desserts Recipes - Banana Apricot Chelsea Buns Recipe

Ingredients

Serves 9

• 175ml/6fl oz warm skimmed milk

• 1 teaspoon dried yeast

• 225g/8oz plain flour

• 2 teaspoon mixed spice

• 1/2 teaspoon salt

• 50g/2oz caster sugar

• 25g/1oz margarine (softened, plus extra for greasing)

• 1 egg

For the filling:

• 1 large banana

• 175g/6oz ready-to-eat dried apricots

• 2 teaspoons muscovado sugar

For the glaze:

• 25g/1oz caster sugar

• 2 tablespoons water

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Method:

1. Lightly grease an 18cm/7in square tin. Put the warm milk in a jug and sprinkle the yeast on top. Mix well and leave for 30 minutes.

2. Sift the flour, spice and salt into a mixing bowl. Stir in the caster sugar, rub in the margarine, then stir in the yeast mixture and the egg.

3. Gradually mix in the flour to make a soft dough, adding extra milk if needed. Turn out the dough onto a floured surface and knead for 5 minutes until smooth and elastic.

4. Return the dough to the bowl, cover with a damp tea towel and leave in a warm place for about 2 hours, until doubled in bulk.

5. To prepare the filling, mash the banana in a bowl. Using scissors, snip the apricots into pieces, then stir into the banana with the sugar.

6. Knead the dough on a floured surface for 2 minutes, then roll out to a 30 x 23cm/12 x 9in rectangle. Spread the banana and apricot filling over the dough and roll up lengthways, like a Swiss roll.

7. Cut the roll into 9 buns. Place, cut side down, in the tin. Cover and leave to rise for 30 minutes. Preheat the oven to 200°C/400°F/Gas mark 6 and bake for 20 to 25 minutes.

8. To make the glaze, mix the caster sugar and water in a small saucepan. Heat, stirring, until dissolved, then boil for 2 minutes. Brush the glaze over the buns while still hot.