RatingDifficultyIntermediate
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Yields12 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 3 cups flour
 7.50 ml salt
 60 ml castor sugar
 100 g butter (room temperature) & 100g for filling
 15 g fresh yeast or 10ml instant yeast
 220 ml milk (at room temperature)
 2 eggs
 cinnamon
 ½ cup Demerara sugar
 100 g chopped dried Turkish apricots
 50 g Sultanas
 Apricot jam to glaze
 ½ cup icing sugar
 15 ml milk

Directions

1

Place flour, salt, sugar and butter into a large mixing bowl.

2

Dissolve yeast in milk and add eggs

3

Combine wet ingredients with dry ingredients and mix to a soft dough.

4

Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)

5

Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)

6

Start your fire so that your coals are ready by the time you have finished preparing your dough.

7

Press dough down and roll into a rectangle.

8

Spread with remaining soft butter, Demerara sugar, apricots and sultanas and press the filling gently into the dough.

9

Roll up dough on the longest edge in a tight rolled log and pinch to seal.

10

Cut 5cm thick slices and place them into a large, well-greased cast iron pot.

11

Cover the pot with the lid and allow to prove until doubled in size (about 45 to 60 Minutes)

12

Place the pot into hot braai coals and cover the lid of the pot with hot coals. Bake for 12 to 15 Minutes until golden brown.

13

Remove from the coals and brush immediately with apricot jam.

14

Allow to cool and mix icing sugar and 15ml milk to form a paste.

15

Drizzle onto buns before serving.

Ingredients

 3 cups flour
 7.50 ml salt
 60 ml castor sugar
 100 g butter (room temperature) & 100g for filling
 15 g fresh yeast or 10ml instant yeast
 220 ml milk (at room temperature)
 2 eggs
 cinnamon
 ½ cup Demerara sugar
 100 g chopped dried Turkish apricots
 50 g Sultanas
 Apricot jam to glaze
 ½ cup icing sugar
 15 ml milk

Directions

1

Place flour, salt, sugar and butter into a large mixing bowl.

2

Dissolve yeast in milk and add eggs

3

Combine wet ingredients with dry ingredients and mix to a soft dough.

4

Turn out onto a floured surface and knead until gluten is stretchy ( 5 Minutes)

5

Place in a large clean bowl and allow to double in size (about 45 to 60 Minutes)

6

Start your fire so that your coals are ready by the time you have finished preparing your dough.

7

Press dough down and roll into a rectangle.

8

Spread with remaining soft butter, Demerara sugar, apricots and sultanas and press the filling gently into the dough.

9

Roll up dough on the longest edge in a tight rolled log and pinch to seal.

10

Cut 5cm thick slices and place them into a large, well-greased cast iron pot.

11

Cover the pot with the lid and allow to prove until doubled in size (about 45 to 60 Minutes)

12

Place the pot into hot braai coals and cover the lid of the pot with hot coals. Bake for 12 to 15 Minutes until golden brown.

13

Remove from the coals and brush immediately with apricot jam.

14

Allow to cool and mix icing sugar and 15ml milk to form a paste.

15

Drizzle onto buns before serving.

Smokey Sticky Apricot Buns

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