Apricot & almond Chelsea buns

Ingredients

• 450 g flour white for dusting
• 14 g yeast 
• 50 g sugar 
• 150 ml milk 
• 1  eggs beaten
• 50 g butter unsalted melted for greasing
• 8 servings cooking oil for greasing
• 25 g butter softened for greasing
• 85 g apricot dried finely chopped
• 85 g almonds flaked toasted
• 25 g sugar 
• 2 tbsp apricot preserves 

Equipment

• bowl
• oven
• knife
• mixing bowl
• cake form
• wooden spoon
• kitchen towels

Directions

1. Put the flour, yeast, caster sugar and 1 tsp salt into a large mixing bowl and mix well. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter.
2. Mix everything together to form a dough start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if its too wet, add more flour.
3. Knead in the bowl or on a floured surface until the dough becomes smooth and springy.
4. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size this will take about 1 hr depending on how warm the room is.
5. Heat oven to 200C/180C fan/gas 6 and grease a deep 21 or 23cm cake tin. Tip the risen dough out onto a lightly floured surface and knead for a few secs.
6. Roll out the dough to a rough 20 x 30cm rectangle.
7. Spread the butter evenly over the dough, then sprinkle with the chopped apricots, almonds and sugar.
8. Roll up firmly like a Swiss roll from one of the long sides dampening the open edge to help it stick if you need to.
9. Cut into 8 even slices with a sharp knife, shape into 8 round pinwheels, then arrange in the tin, cut-side up. Cover with a clean, damp tea towel and prove in a warm place for about 20 mins until roughly doubled in size.
10. Bake the buns for 10 mins, then lower oven to 180C/160C fan/gas
11. Cook for 10 mins more until golden brown. Melt the jam with 1 tbsp water, brush all over the buns, then sprinkle with a few more flaked almonds.