Apricot and Camembert Chelsea buns

Apricot and Camembert Chelsea buns

You will need:- 

500g of Strong White Flour

7g of yeast

300ml of milk

40g of butter

1 egg

Apricot jam

150g of dried apricots

Camembert

Sift 500g of strong white flour into a larger bowl and make a well in the centre, add 7g of yeast into the well. Then, warm 300ml of milk with 40g of butter in a saucepan until lukewarm, pour this into the flour and add a single egg. Mix this into a soft dough (you may need to add a little more flour if the dough is wet).

Place the dough on a well floured surface and knead for 5 minutes until the dough becomes smooth and elastic. Then put the dough into a well oiled bowl, cover and leave to prove for an hour in a warm place.

When the dough has double in size, knock back the dough and, using a rolling pin, spread the dough into a rectangle roughly 0.5cm thick. Brush the flattened dough with melted butter. Warm apricot jam slightly (so it is a little runny) and spread this over the dough, then sprinkle 150g of dried apricots (chopped) over the top. Then, tear Camembert into small pieces and sprinkle evenly over the dough.

Roll up the dough using the longest edge, it may help to stick the other side of the dough to your work surface. When the dough has been rolled into shape (similar to a swiss roll), slice it into sections about 8-10cm thick. Turn these slices face up on a lightly greased tray and leave to rise in a warm place for 30mins. Then bake at 190 degrees Celsius for 20-25 minutes.

(Tip: I like to brush the top of the Chelsea buns with melted apricot jam before I bake them, to get a nice glaze).

Enjoy! x