Buns have long been a well-known and popular dish in many cuisines around the world. In different countries and in different languages they are called differently. But the essence remains the same: a bun - with or without filling - is always a treat for both children and adults. Well, even more so - a bun with dried apricots! It's basically a glutton. And besides, buns with dried apricots are very healthy, as they contain (in the filling) essential for the human body. So you can have a snack and worry about your health at the same time. A bun with dried apricots, eaten with tea or coffee, is a good and quite filling first or adult meal. So why not try cooking?
Buns with dried apricots. Recipe with photo
Soft and aromatic pastry plus delicious filling will not leave anyone indifferent. Moreover, preparing them is quite simple, especially for those housewives who are accustomed to various types of baked goods in their kitchen. So, let's try to make buns with dried apricots (the recipe with photos is given below) to please our family or friends who come to visit for tea.
What are they made of?
No matter how idle this question may seem, it has some meaning - at least in terms of the division of labor. What are dried apricot buns made of? Of course, from dough and filling. Accordingly, the dough can be different: yeast or not, sweet or not, with kefir or milk. And the taste of the buns will also be quite different.
And what can we say about the filling? It would seem that dried apricots are dried apricots (that is, pitted apricots dried in a special way). But even in the filling, an experienced cook will find ways to show his irrepressible imagination. After all, there are various additives, you can put honey instead of sugar, add seasonings: cinnamon, nutmeg, vanilla. You can also bake “intoxicated” buns using a couple of drops of cognac or rum. As they say, everything is in our hands, so let’s start baking to make delicious buns with dried apricots!
Dough. Basic option
In the basic version, we will prepare the usual. For this we will need: a glass of medium-fat milk, half a two-hundred-gram pack of butter, a packet of dry instant yeast, a couple of eggs, half a glass of sugar, a couple of tablespoons of vegetable oil, half a kilo of flour - well-known, accessible and inexpensive ingredients.
Preparing the dough
Any self-respecting housewife probably knows how to prepare dough for baking. But just in case, we repeat, because in every business there are newcomers, and you cannot ignore them. So let's begin.
- In warm, but not boiled milk, dilute a small packet of yeast, stirring to avoid lumps. The dough should sit a little in a warm place: literally about five minutes. Now add the broken ones and a drop of flour, stirring it all with a special broom or, at worst, a fork.
- Heat the butter in a frying pan over the lowest heat so that it does not burn, but simply melts. Pour oil into the future dough.
- Add the remaining flour to the mixture - in a stream, stirring gradually, and a pinch of salt. Knead the dough thoroughly: first you can use a broom or mixer, and then continue with your hands. To make the bun with dried apricots tasty, you need to make the dough not too hard. While it is coming up, set it aside and start filling.
Filling. Basic option
It all starts with the right choice of dried apricots. Many people prefer and advise choosing it at the market: there, at least, you can “touch” the product and determine (they even let you taste it) whether it is fresh or not. Avoid dried apricots that have an unnatural color: most likely, they were treated with something bad for long-term storage. It is also necessary, as experienced chefs advise, to carefully sniff the product. After all, sometimes dried fruits can be stored next to spices or, for example, garlic, and they tend to absorb odors quite well. So if you don’t want to have garlic buns instead of dried apricots, take a sniff! If you choose a product in a supermarket, pay attention to the production time. Some dried fruits take quite a long time; they haven’t come out yet, but dried apricots were collected and packaged the year before last! In general, the most important selection criterion is the freshness of the product, and then everything will work out.
Making the filling is easy!
We soak the dried apricots, selected with all care, by pouring boiling water over them so that they swell well (and in terms of disinfection, this procedure will not interfere). Then we strain out the water and pass the dried fruits through a large meat grinder (if you make a pulp, for example, by grinding it to smithereens in a blender, it will spread and tend to come out of the product at the stage of preparation or eating). You can add honey to the mixture, or you can add ground walnuts or raisins to make excellent buns with dried apricots (we will discuss the recipe for filling variations below). Mix everything thoroughly, and now the filling is ready!
How to add the filling to the dough?
To ensure that each bun with dried apricots turns out whole, and the filling does not leak out when preparing the culinary product, you need to correctly position the filling in small pieces of dough prepared for baking. There are several ways to perform this procedure. Let's take a closer look at them.
Option 1. "Sausage"
The dough, which has risen and grown to the required volume, is rolled out into a sausage (the thickness of the semi-finished product depends in direct proportion to the size of the bun you are going to bake). As a rule of thumb, it's best to go with a medium size, moving closer to a small size. But the mini has its pros and cons. Plus - it cooks almost instantly! Minus - a very small amount of filling is put in (if you put more, it will leak out). So everything is selected empirically.
Cut the resulting “sausage” crosswise into small pieces. Roll each of them into a circle using a rolling pin (just make sure that the rolled out dough is not too thin - it will tear and the filling will leak out at the most inopportune moment). Place a spoonful of filling in the center of each circle - use your eye, trying not to overdo it, but also not to put too little. Then we seal each form from the sides up, leaving no holes. We form a smooth surface on top so that each bun with dried apricots looks perfect.
We fill a baking tray with these semi-finished products, previously lined with cooking parchment. It is necessary to take into account that the buns will increase in volume when cooked and become more fluffy. Therefore, do not pack them too tightly.
Option 2. Roll
This method of introducing the filling also makes sense, especially if you need to do everything quickly (for example, in case of an unplanned sudden arrival of guests for tea). Roll out the dough, prepared in advance, with a rolling pin, into a layer with a thickness of five to seven millimeters. Sprinkle a little flour on top and bottom to prevent it from sticking to the table. Take a bowl with the filling and evenly distribute the ground dried apricots, with or without additives, over the entire plane of the plate. We level it carefully so that it turns out without any tubercles. Then we fold the dough layer with the filling inward and pinch the seam evenly. Cut the roll into pieces approximately three centimeters thick. To prevent the filling from leaking out during cooking and eating, we stick the future buns by hand from the ends - literally in a couple of movements. Then place it on a baking sheet lined with parchment.
Variations: buns with dried apricots and raisins
This type of dish is easy to prepare. We do everything in the same way as described above, choosing the method of preparing the dough and filling. The only difference is to add lightly steamed raisins to the filling (preferably seedless sultanas) and mix them in equal parts with dried apricots and honey. By the way, if you want, you can add ground walnuts to the mixture - just a little, for taste. And cinnamon on the tip of the knife and nutmeg will enhance the taste of the product.
More about the filling: some housewives use apricot jam! By the way, the dough used for baking can also be varied. Some people prefer to prepare the dough with kefir or sour milk. Others are puff pastry (ready-made, bought at the supermarket). All of these options are probably worth trying, but it’s more pleasant to make the dough yourself: it will come out fluffier and more tender.
How to bake
Before baking, we follow a simple procedure: coat each bun with beaten yolk using a pastry brush. Preheat the oven to 180-200 degrees and place a baking sheet with semi-finished products there. Baking time largely depends on the size of the product and the properties of your oven. But on average, when well heated, it takes 15-20 minutes. This is how the golden brown buns with dried apricots turned out (photo attached).
And on top of our dish you can optionally decorate it with a piece of dried apricots, spread a drop of filling or cover it with glaze - show your culinary imagination!
In this article you will learn how to make delicious buns with dried apricots. As always, I will share several step-by-step recipes with photos and videos, and also add a couple of useful culinary tips and ideas that will help diversify the taste of the dish.
What is the essence and beauty of buns with the addition of dried apricots? A sweet and aromatic delicacy, it is also a storehouse of vitamins and minerals. Preparing flour desserts and any baked goods with dried apricots does not require any special skills or a lot of free time. Everything is simple, fast, intuitive!
I will share three basic recipes, based on which you can prepare something of your own, based on your personal taste preferences.
By the way, I advise you to then take a look at these interesting collections of recipes:
- – similar, but with its own nuances;
- Large ;
- Well, simple ones for a change;
Recipes
Yeast buns with dried apricots
Delicious yeast buns filled with dried apricots. They look kind of like buns, but the cooking technique is “pie”.
Delicate butter dough, aromatic filling of dried apricots, orange zest and preserves (jam)! Try it - you won’t regret it, especially since the entire cooking process is described below in as much detail and step by step as possible.
Ingredients:
- Wheat flour – 1200 g.
- Water (or milk) – 700 ml.
- Vegetable oil – 350 g.
- Sugar – 1.5 cups;
- Salt – 1 teaspoon;
- Dry yeast – 15 g.
- Vanillin – 2 pinches;
- Dried apricots – 500 g.
- Orange (or lemon) – 1 pc.
- Jam (or preserves) – 1 glass;
Preparation
Stir the yeast in a glass of warm water, add a couple of pinches of salt and flour. Leave for 10 minutes.
Dissolve the remaining sugar, salt and vanillin in the remaining water. Pour in yeast water, add flour. Mix thoroughly, and at the end add vegetable oil (odorless). Knead again and leave the dough to rise for 1 hour. The consistency is soft and sticky.
While the dough is swelling, you can prepare the filling. As I said above, it consists of dried apricots, orange (including zest), and jam. Jam here plays the role of a sweet filler, increasing the volume of the filling. Without it it will turn out a little dry.
First, grate the orange zest and remove the seeds. Rinse dried apricots with hot water. Grind the dried apricots and orange through a meat grinder. You can use a blender. Add zest and jam (jam). Mix thoroughly - the filling is ready!
Take some dough and make a flat cake out of it. Make two small cuts along the edges as in the photo below.
Now we put a little filling along the flatbread; there is no need to press and spread it.
We pull the edges where the cut was made to the center and place them on top of each other. That's it, we tucked, pinched and placed the buns on a greased baking sheet.
Heat the oven to 220 degrees, place the baking sheet with the preparations in it for 20 minutes until nicely browned.
Buns with dried apricots and carrots
Round and fluffy buns made from butter dough with the addition of oatmeal, grated carrots and dried apricots. They are covered with a sweet topping of sugar and oatmeal. It turns out very tasty!
You can cook with both milk and kefir.
I recommend using instant oatmeal, or better yet, one that does not require cooking. It will make the buns more tender.
Ingredients:
- Wheat flour – 350 g.
- Oatmeal – 50 g.
- Milk (kefir) – 250 ml.
- Butter – 50 g.
- Sugar – 3 tbsp. spoons;
- Dried apricots – 120 g.
- Carrots – 1 pc.
- Dry yeast – 1 teaspoon;
- Chicken egg – 1 pc.
- Salt – 1 pinch;
- Oatmeal – 2-3 tbsp. spoons;
- Sugar (brown) – 2-3 tbsp. spoons;
- Egg – 1 pc.
Let's start cooking
- Heat the milk slightly, add yeast, a couple of teaspoons of sugar and a pinch of salt. Wait 10-15 minutes until foam appears.
- Chop the dried apricots, wash the carrots and grate them on a fine grater. Grind the rolled oats flakes in a coffee grinder (but not to flour).
- Beat the egg with melted butter, add sugar
- Mix milk with eggs, add dried apricots with carrots, oatmeal - mix well.
- Gradually add flour, knead soft dough. It will turn out quite sticky. Leave it to rise for about 60-80 minutes.
- Grease a baking sheet or line it with special baking parchment. Pinch off a piece of dough, roll it into a ball and place it on a baking sheet. Do this with the remaining dough.
- Turn on the oven to heat up - 200 degrees, while we decorate the buns.
- Whisk the egg and brown sugar in a bowl. Brush the buns with a brush and lightly sprinkle oatmeal on top. Just a little bit!
- Place in the oven for 20 minutes until golden.
Open yeast-free buns
Beautiful buns with dried apricots, raisins and prunes. The dough is without yeast, which means that cooking will take even less time.
Ingredients:
- Milk – 100 ml.
- Egg – 1 pc.
- Wheat flour – 200 g.
- Sunflower oil (unflavored) – 2 tbsp. spoons;
- Baking powder – 1 teaspoon;
- Sugar – 3-5 tbsp. spoons (plus for sprinkling);
- Jam or jam - 2 tbsp. spoons;
- Dried apricots – 50 g.
- Prunes – 50 g.
- Raisins – 50 g.
- Cinnamon – 1 pinch;
Preparation
- In a deep bowl, mix flour with cinnamon, baking powder and sugar. Add egg white, milk, butter and knead the dough thoroughly.
- To make the dough less sticky and at the same time elastic, cover it with film and put it in the refrigerator for 30 minutes.
- Rinse prunes and dried apricots with hot water and cut into small pieces. Pour boiling water over the raisins and leave for a couple of minutes.
- Take the dough out of the refrigerator and roll it out into a layer.
- Lubricate with jam, lay out pieces of dried fruit, you can also sprinkle with additional sugar if you like it sweeter.
- Roll it into a roll, cut it slightly diagonally to make beautiful open buns as in the photo.
- Place the buns on a greased baking sheet. Brush the buns themselves with beaten egg yolk and sprinkle with sugar.
- Heat the oven to 180 degrees, place the baking sheet in it for 20 minutes.
Cooking video
I shared the simplest recipes; at the beginning of the article there are also links to interesting cooking options. I advise you to take a look!
- The dough can be kneaded not only with water and milk, but also with any other liquid product: fermented baked milk, whey, kefir, yogurt, liquid sour cream and even fruit juice.
- In addition to dried apricots, you can also add nuts to the filling: walnuts, hazelnuts, peanuts - choose what you like best.
- The following will help to add new notes to the aroma of baked goods: vanillin (or vanilla sugar), ground cinnamon, cocoa powder, nutmeg.
- If the dried fruits are hard, then steam them with hot water first, otherwise they may become even harder during the baking process.
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BUNS WITH Apricots
For the dough:
30g “live” yeast or 11g sachet SAF-moment
1/3 cup warm milk or water
1 tablespoon flour
1 tablespoon sugar
For the test:
3 eggs
150g butter or margarine
3 heaped tablespoons of sugar
0.5 teaspoon salt
1 glass of milk
4.5-5.5 cups flour
a little vegetable oil
To prepare the filling:
dried apricots
sugar to taste
water
Sort out the dried apricots for the filling, rinse, add water (so that the dried apricots are barely covered), add sugar to taste. If you are sure that dried apricots are already too sweet, you don’t need to add sugar. Place on the stove, bring to a boil, reduce the heat and keep on the stove at a low simmer until the dried apricots are soft. Cool.
Bring a glass of milk with butter (150g), three tablespoons of sugar and salt to a boil. Cool to at least 40 C.
And then grind the yeast in a bowl with sugar and flour, gradually diluting with warm milk (water). Place in a warm place for 15 minutes so that the dough rises like a cap. I put it in the microwave, turning it on for 2 minutes at minimum power.
During this time, sift 5.5 cups of flour into a deep bowl in which the dough will be kneaded, and then remove 1 cup from this amount and set aside. I always do this when making yeast dough. Because depending on the amount of flour, the fat content of the milk, and the moisture content of the flour, different amounts of flour may be required. Today it will take 5.5, and in a week it will be much less. There are no strict verified proportions in yeast dough.
Lightly beat the eggs with a fork.
After 15 minutes, when a “cap” appears on the yeast mixture, knead the dough.
Make a well in the flour, pour in the milk-butter mixture, eggs and yeast mixture. Knead the dough. I stir for about 10 minutes until it stops sticking to my fingers. But it doesn't have to be cool. If the dough is too sticky, gradually add (to the desired consistency) flour from a glass set aside.
Having finished kneading, pour odorless vegetable oil into your right palm, stroke the dough on all sides, so to speak, “enclose it in an oil cocoon.” Don't forget to oil the top.
Place the dough in a warm place for an hour. It should rise to about double.
Dump the dough onto a cutting board sprinkled with flour and cut into balls. Pieces 12-14. Let rest for 10 minutes.
Roll each piece into an oval cake, make through cuts, moving away from the edges. Place dried apricots in a “path” in the middle.
Using your fingers, twist each outer strip of dough a little and place them crosswise on opposite sides. We received a “boat”.
Place the finished buns on a baking sheet and let them rest for 15 minutes. During this time, heat the oven to 230-250 C (bakery “trifle” is baked at a fairly high temperature). Brush the dough with yolk mixed with milk.
Place the baking sheet on the middle shelf of the preheated oven. Bake for 15 to 20 minutes until golden brown.
Take out a baking sheet and cover it with a cotton towel until the buns cool.
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