Apricot Almond Buns Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled,35-40 minutes., Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.

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.

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.

Steps:

• In a large bowl, combine the flour, sugars, baking powder and salt. Set aside 1 tablespoon baby food for glaze. In another bowl, beat the egg, 3/4 cup milk, oil, 1 teaspoon almond extract and remaining baby food. Stir into dry ingredients just until moistened. Fold in almonds and apricots. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely. , For glaze, combine the confectioners' sugar, reserved baby food, and remaining milk and extract until smooth. Drizzle over bread.

Steps:

• In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
• Heat milk, water and 3 tbs margarine to 120F -130F.
• Add to dry ingredients; beat 2 minutes at medium speed of mixer.
• Add eggs and 1 cup flour; beat at high speed 2 minutes.
• Stir in enough remaining flour to make soft dough.
• Knead 8 to 10 minutes.
• Set in greased bowl; grease top.
• Cover; let rise until doubled, about 1 hour.
• Punch dough down.
• Divide in half; roll each to a 14 x 9 inch rectangle.
• Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds.
• Roll each up from long side; seal seams.
• Cute each roll into 7 slices.
• Make 2 cuts in side of each slice, 2/3 the way through.
• Fan sections; set on greased baking sheet.
• Cover; let rise until doubled.
• Bake at 375F 15 to 20 minutes.
• Cool.
• Glaze if desired.

Steps:

• To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
• Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
• While pulsing, pour egg white through feed tube.
• Process until dough forms a ball.
• Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
• Position rack in lower third of oven; preheat to 350° degrees F.
• Have a 12-well mini-tart plaque nearby.
• Use 1 level tablespoon of dough for each tartlet.
• Roll dough between your palms to form a smooth ball.
• With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
• To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
• Spoon about 2 level tablespoons of filling into each shell.
• (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
• Bake until filling and edges of crusts are golden, 22-25 minutes.
• Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
• Repeat with remaining dough, filling and preserves.
• Before serving sprinkle tartlets with confectioners sugar.

Steps:

• In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.