mango and apricot chelsea buns


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Cooking receipe to make mango and apricot chelsea buns under category Aga Recipes. You may find some video clips related to this receipe below.

mango and apricot chelsea buns

150g butter

6 tbsp milk

400g plain strong white flour

1/2 tsp salt

1 sachet easy blend dried yeast

3 eggs

75g caster swear

4 tbsp pale muscovado sugar

1 1/2 tsp ground cinnamon

125g dried ready toeat mangos chopped

700g dried ready toeat apricots chopped

2 tbsp icing sugar

Warm half the butter and 4 tbsp of the milk in a small ovenproof bowl in the simmering oven for 5 minutes until just tepid.

Combine the flour salt and dried yeast in a food processor (using the dough blade) or in a large bowl.

Mix well then add the eggs and caster sugar.

With the food processor running pour in the tepid milk and the butter and work to a smooth elastic dough in about 1 to 2 minutes.

If mixing by hand knead the dough in the bowl for 5 to 7 minutes.

Place a thick folded towel on the lid of the simmering plate and set the unopened processor bowl on top or cover the mixing bowl with cling film and place it on top of the towel.

Leave the dough until it is doubled in size (1 to 1 1/2 hours).

Grease and baseline a small roasting tin. tip the dough out onto a floured worksurface and roll or pat the dough out into an oblong measuring about 250 x 400m.

Spread the dough oblong with the remaining butter.

Sprinkle with the muscovado sugar and cinnamon and scatter with the chopped mango and apricots.

Roll up the dough like along swiss

roll mark into 12 even slices and cut with an oiled sharp knife.

Arrange the slices cut side up and evenly spaced in the prepared tin.

Cover with clear plastic film and place on the folded towel on the simmering plate lid until the buns have doubled in size and the tin is well filled.

Place the tin on the bottom runners at the front of the roasting oven for 10 minutes or until golden brown then set the cold plain shelf on the third runners and cook for a further 5 to 8 minutes. Combine the remaining milk with the icing sugar and brash on the buns as soon as they come out of the oven to give a sticky glaze.

Make sure you spread the butter and scatter the fruit right to the edges of the dough so that the first and last buns are well filled. aga tip: whether fresh or frozen you can always serve the buns warm by placing them briefly in the simmering oven. This is a wonderful variation on the classic. Chelsea bun recipe using just two of the interesting variety of dried fruits now available in many supermarkets.

Makes 12 buns

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