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Desserts Recipes -
Banana Apricot Chelsea Buns Recipe
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Desserts
Recipes
-
Banana Apricot
Chelsea Buns Recipe
Ingredients
Serves 9
For the filling:
For the glaze:
-
25g/1oz caster sugar
-
2 tablespoons water
Method:
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.
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