Apricot-Almond Chelsea Buns

• strong white flour↗450g g

  plus extra for dusting

• 2 x 7g easy-blend yeast packets
• fine sugar50g g
• warm milk150ml ml
• egg↗1

  beaten

• unsalted butter50g g

  melted, plus extra for greasing

• butter↗

  for greasing

• soft butter↗25g g

  plus extra for greasing

• dried apricot↗85g g

  finely chopped

• toasted sliced almond↗85g g

  plus a few extra for garnish

• fine sugar25g g
• apricot jam tbsp

Step-by-step instructions

1. 1

   In a large bowl, combine the flour, yeast, fine sugar and 1 tsp salt. Mix well. Make a well in the centre and pour in the warm milk, 50 ml warm water, the beaten egg and the melted butter. Knead the dough first with a wooden spoon, then by hand. If the dough is too dry, add a little warm water; if too wet, knead in more flour.

2. 2

   Knead the dough in the bowl or on a flour‑dusted surface until smooth and elastic. Transfer it to a clean, lightly oiled bowl, cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 1 hour).

3. 3

   Preheat the oven to 200 °C, grease a 21–23 cm diameter pan. Place the risen dough on a floured surface, knead briefly and roll into a rectangle about 20 × 30 cm. Evenly spread the soft butter, then sprinkle the finely chopped apricots, toasted sliced almond and fine sugar. Tightly roll the dough into a log, starting from the long side; if needed, moisten the edge so it sticks. Cut with a sharp knife into 8 equal pieces, shape each into a round spiral and place in the pan with the cut side up. Cover with a damp towel and let rise another 20 minutes, until the volume doubles.

4. 4

   Bake the buns for 10 minutes, then lower the temperature to 180 °C and bake for another 10 minutes, until they turn golden‑brown. Melt 1 tbsp water with the apricot jam, brush the baked buns with it and sprinkle the remaining toasted almond.