Apricot Almond Buns Recipe

Ingredients for Apricot Almond Buns

• All Purpose Flour
• 1 cup packed light brown sugar
• ½ teaspoon salt
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 cup milk
• ½ cup water
• 3 tablespoons unsalted butter
• 2 large eggs
• Apricot
• ½ cup slivered almonds

How to Make Apricot Almond Buns

1. In a large bowl, combine 1 cup all-purpose flour, ½ cup packed light brown sugar, ½ teaspoon salt, and 2 ¼ teaspoons (1 packet) active dry yeast.
2. In a separate saucepan, heat 1 cup milk, ½ cup water, and 3 tablespoons unsalted butter until the mixture reaches 120-130°F (49-54°C).
3. Add the warm milk mixture to the dry ingredients.
4. Beat with an electric mixer on medium speed for 2 minutes.
5. Add 2 large eggs and 1 cup all-purpose flour.
6. Beat on high speed for 2 minutes.
7. Gradually stir in enough remaining all-purpose flour (about 1 ½ - 2 cups) to form a soft, slightly sticky dough.
8. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic.
9. Place the dough in a lightly greased large bowl, turning to coat.
10. Lightly grease the top of the dough.
11. Cover the bowl with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
12. Gently punch down the dough.
13. Divide the dough in half.
14. Roll each half into a 14 x 9 inch rectangle.
15. Brush with 2 tablespoons melted unsalted butter.
16. Sprinkle evenly with ½ cup packed light brown sugar, 1 cup dried apricots (chopped), and ½ cup slivered almonds.
17. Tightly roll each rectangle up lengthwise, starting from the long side.
18. Pinch the seams to seal.
19. Cut each roll into 7 (1 ½-inch) slices.
20. Make two shallow cuts, ⅔ of the way through, on the side of each slice.
21. Gently fan the sections apart.
22. Place the buns on a greased baking sheet.
23. Cover loosely with plastic wrap and let rise until almost doubled, about 30-45 minutes.
24. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown.
25. Let cool completely on a wire rack.
26. Glaze with your favorite glaze (optional).