“A special treat for those with a sweet tooth. Great with your Sunday morning cup of tea of coffee!”
1hr 42mins
12 buns

Ingredients Nutrition


  1. Sift the flour and salt into a large bowl.
  2. Rub the butter into the flour until it resembles fine crumbs.
  3. Stir in the yeast and sugar, then combine the egg and milk and pour the mixture into the flour.
  4. Mix the dough together, pulling it into a ball.
  5. Knead for 3-4 minutes on a lightly floured surface.
  6. Put the dough back in the mixing bowl, cover and leave in a warm place to rise for about an hour, until the dough has doubled.
  7. I like to use a very lightly heated oven for this.
  8. Meanwhile, put the apricots in a small pan, cover with water, bring to a boil and then turn the heat down and simmer for 20 minutes.
  9. Drain and chop the apricots into small pieces.
  10. Crack open the cardamom pods and grind the seeds into a powder.
  11. Stir that into the apricots with the jam.
  12. When the dough has risen, pre-heat the oven to 220 C.
  13. Punch the dough down, then roll into a rectangle about 40cm x 25cm.
  14. Spread over the apricot mixture, spreading it as far out as and onto the edges.
  15. Wet the top, long edge with water, then roll the dough from bottom to top into a long roll.
  16. Press the wet edge to seal.
  17. Cut into rolls, then place on a non-stick baking pan and leave in a warm place for 20-30 minutes.
  18. Scatter the brown sugar over and bake for 12-15 minutes until risen and golden.
  19. Melt the apricot jam in a small pan with 1-2 tbsp water.
  20. When it is bubbling brush it over the top of the buns.
  21. Cool slightly and serve.

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