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Apricot & Custard Sweet Yeasty Buns

Servings: 6 buns


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


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.