Being an entreprenuer is difficult. It really cannot be overstated. Even more so, companies that revolve around the service industry can be especially exhausting; food service likely being one of the most arduous industries there is. At Two Chicks in the Mix, we use baking as a way to connect with our customers at pop ups. And these buns would totally be fun for a Mother’s Day brunch while reconnecting with family and friends.
Honestly, its been a really long time since I’ve baked for myself with no pretense or not in exchange for a paid invoice. But when my friend told me she was to host a brunch, I used it as an opportunity to try once again to make baking feel like it used to; fun and relaxing. So, I made these pillowy soft, yeasted Apricot Buns adapted from a recipe by one of my favorite bloggers, Sarah Kieffer of The Vanilla Bean Blog. This was really fun and I used the opportunity to practice my iPhone food photography, and as you can see, I still need a lot of practice. This was also my first time making buns! They didn’t turn out quite like buns, per se. I didn’t dust the kitchen counter with enough flour so they basically stuck and all the jam was on top instead of inside of the bun. But they were still so good. I also changed the glaze a bit so as to make it less sweet.
Anyway, the recipe follows, as well as a link to the original recipe. And just a note: these will take two days to prepare, so plan accordingly!
Please do share if you make these for your mom! I would also love to know, have you ever had an experience with reconnecting with an old hobby? How did it turn out?
Apricot Jam Streusel Buns (Adapted from The Vanilla Bean Blog)
4 eggs, room temperature
3/4 cup whole milk, warmed slightly on a stovetop
1/4 cup honey
3 3/4 cups all purpose flour
1/4 cup bread flour
2 1/4 tsp instant yeast
1 1/4 stick salted butter
plus 2 tbsp melted butter
Intense Apricot Fruit Spread from Bonne Maman Intense Apricot Spread (which boasts 39% less sugar than regular preserves which I love and worked perfectly here!)
2/3 cup all purpose flour
1/3 cup granulated sugar
1/3 cup coconut palm sugar
1/2 cup almond flour
1/4 tsp salt
1/4 tsp ground ginger
6 tbsp salted butter
Juice of 3 halves of Cara Cara oranges
2 tsp almond extract
pinch of salt
1/4 cup powdered sugar
Spray a large bowl with pan spray.
In a liquid measuring cup, add the eggs, milk, and honey.
In the bowl of a stand mixer fitted with a paddle attachment, mix the flour, yeast, and salt and stir on low to combine. Slowly add the egg mixture and mix on low to combine. Add the butter, one piece at a time until well incorporated. Transfer the dough to the oiled bowl.
Cover the bowl with a linen towel and let rise for 30 minutes. Place a flexible spatula underneath the dough and pull the dough up and over itself. Turn the bowl and repeat this folding again. Continue 8 more times. Cover the bowl again and let rise for 30 minutes. Repeat this step 3 more times for a total of 4 turns and rests in total. Cover the bowl tightly and refrigerate for at least 8 hours.
With a fork, combine the all-purpose flour, sugars, almond flour, salt, and ground ginger. Add the butter, one tablespoon at a time, and use the fork to mix together completely.
In a small bowl, add the juice of the oranges, almond extract, salt, and powdered sugar and mix well with a fork. It will be runny. Mix again just before serving.
Assemble & Serve
Spray a large baking dish with pan spray.
On a well (!) floured surface, fold the dough over 3-4 times and then form it into a ball. Let the dough rest for 20 minutes.
Roll the dough into a rectangle, about a 1/4 inch thick. Brush the dough with the 2 tablespoons melted butter. Spread about 3/4 cup of the jam on the dough. This might get messy but I’m not opposed to messy Apricot buns. Are you?
Roll the dough up onto itself, starting at the short end. If this seems difficult, try putting the dough in the fridge for about 15 minutes and then try again. Use a sharp knife to cut the rolled dough into 12 pieces.
Set the buns in the prepared pan and let them rest about 2 1/2 hours.
Preheat the oven to 350F.
Cover the buns with the streusel before putting into the oven.
Bake for 27 minutes, until the buns and streusel are fragrant and deep golden brown.
Let the buns rest and cool for about 15 minutes, stir the glaze together again and pour over the buns and serve.
I ate my second day buns with Tillamook’s Salted Caramel Hazelnut Ice Cream which is literally the best ice cream I’ve tasted in a long time, in a shop or the grocery store!