Apricot buns

  • 10 pcs.
Rated 4 out of 5


  • 10 g yeast
  • 4 dl cold water
  • 100 g apricot jam
  • 2 tsp. sea salt
  • 350 g wheat flour
  • 150 g wholemeal wheat flour
  • 2 tsp. lemon juice
  • 50 g dried apricots
  • 50 g Svansø Hazelnuts


1. Soak the yeast in water and add apricot jam, salt, wheat flour, wholemeal wheat flour and lemon juice.

2. Stir the dough with the dough hook for at least 5 minutes.

3. Chop the dried apricots and hazelnuts and add them to the dough.

4. Stir the dough for another 5 minutes.

5. Pour the dough into 2 large freezer bags and leave to rise in a cold place for 12 hours.

6. After the dough has risen, cut a hole in the corner of the bags and squeeze the dough into balls on a baking tray.

7. Sprinkle them with a little wholemeal wheat flour.

8. First bake the buns at 275°C for 8 minutes.

9. Turn down the heat to 220°C and bake for about 15-17 minutes.

10. Remove the buns to a baking tray and leave to steam.


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