Apricot & Custard Sweet Yeasty Buns
Ingredients
For the dough
- 500 g plain flour
- 50 g golden caster sugar
- pinch of salt
- 250 ml plant milk
- 30 g fresh yeast
- 70 g vegan margarine, melted
For the filling
- 5 apricots
- 200 ml thick vegan custard
- 1 tbsp golden caster sugar
Glaze (optional)
- 2 tbsp apricot jam
Instructions
To make the dough
- Sieve the flour into a large mixing bowl. Add the sugar and salt and mix.
- Heat the milk until lukewarm. Add the fresh yeast and stir until dissolved.
- Add the yeast mixture into the flour together with melted margarine. Using a wooden spoon, mix to form a dough, then knead for about 5 minutes. The dough will be quite sticky. You can add a little flour to help, but try not to add more than 1/4 cup - stickier dough means lighter, airier buns.
- Place the dough back in the bowl, cover with cling film and leave in a warm place for about an hour or until doubled in size.
To make the apricot filling
- Wash, dry and finely chop the apricots. Sprinkle with the sugar, stir and set aside.
- Prepare the custard according to instructions. If you're using ready made custard, skip this step.
Braided buns
- Once risen, divide the dough into six equal pieces.
- Roll out a piece of dough on a lightly floured surface to form an oval approximately 2mm thick.
- Evenly spread a little custard over the top, then add the chopped apricots.
- Starting at one of the long edges, carefully roll the dough then, using a sharp knife, cut the dough lengthwise.
- Cross the two halves over each other to form a braid, then form into a bun.
- Transfer onto a parchment-lined tray. Repeat with the remaining dough.
- Let the buns rise for 10-15 minutes. Brush with apricot jam and bake in the middle of the oven for 25-30 minutes or until golden.