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Apricot Almond Buns

Apricot Almond Buns
Main Ingredient: Eggs Apricot Almonds

Course: Bakery Buns

Yield:

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Apricot Almond Buns ingredients

  • 4 3⁄4 c flour, all-purpose
  • 1 c brown sugar, firmly packed
  • 1⁄2 t Salt
  • 2 pk yeast
  • 1⁄2 c Milk
  • 1⁄2 c water
  • 3 t margarine
  • 2 Eggs
  • 1⁄4 c margarine; melted
  • 1 c Apricots, chopped dried
  • 1⁄2 c Almonds, slivered

Cooking Apricot Almond Buns

1. In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and undissolved yeast.
2. Heat milk, water and 3 tbs margarine to 120F -130F.
3. Add to dry ingredients; beat 2 minutes at medium speed of mixer.
4. Add eggs and 1 cup flour; beat at high speed 2 minutes.
5. Stiri in enough remaining flour to make soft dough.
6. Kneadi 8 to 10 minutes.
7. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour.
8. Punch dough down.
9. Divide in half; roll each to a 14 x 9 inch rectangle.
10. Brush with melted margarine; sprinkle with remaining brown sugar, apricots and almonds.
11. Roll each up from long side; seal seams.
12. Cute each roll into 7 slices.
13. Make 2 cuts in side of each slice, 2/3 the way through.
14. Fan sections; set on greased baking sheet.
15. Cover; let rise until doubled.
16. Bakei at 375F 15 to 20 minutes.
17. Cool. Glazei if desired.
18. From Fleishmanns's yeast package 11/90.


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