Apricot Cream Cheese Buns

Name: Apricot Cream Cheese Buns
Yield: 9 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 20 grams Castor sugar (superfine sugar); 3 grams Salt; 3 grams Dry yeast; 1 Egg yolk; 150 grams combined with the egg yolk Milk; 25 grams Unsalted butter; 60 grams Cream cheese; 10 grams White sugar; 3 grams Lemon juice; 25 grams Unsalted butter; 25 grams Granulated sugar; 25 grams Whole egg; 25 grams Almond flour; 9 slice Apricots (canned)

cookpad.japan @cookpad_jp

I had some leftover canned apricots from making cake, so I tried using them on bread.

When serving, brush nappage on top for a glossy finish. Recipe by jelwee

I had some leftover canned apricots from making cake, so I tried using them on bread.

When serving, brush nappage on top for a glossy finish. Recipe by jelwee

cookpad.japan @cookpad_jp

I had some leftover canned apricots from making cake, so I tried using them on bread.

When serving, brush nappage on top for a glossy finish. Recipe by jelwee

I had some leftover canned apricots from making cake, so I tried using them on bread.

When serving, brush nappage on top for a glossy finish. Recipe by jelwee

Saved

Ingredients

9 servings

Bread Dough
200 gramsBread (strong) flour
20 gramsCastor sugar (superfine sugar)
3 gramsSalt
3 gramsDry yeast
1Egg yolk
150 gramscombined with the egg yolk Milk
25 gramsUnsalted butter
Cheese Cream filling
60 gramsCream cheese
10 gramsWhite sugar
3 gramsLemon juice
Almond Cream
25 gramsUnsalted butter
25 gramsGranulated sugar
25 gramsWhole egg
25 gramsAlmond flour
9 sliceApricots (canned)

Saved

Steps

1

Make the dough in a bread maker and let sit for 40 minutes for the first rising.
2

When the rising has finished, divide the dough into 9 equal parts (about 40 g each), roll the dough into balls, and let the dough sit for 15 minutes.
3

Once the dough has finished sitting, lightly press the dough balls into 7-8 cm diameter discs.
4

Arrange on a baking sheet with 3-4 cm gaps between. (Press a round cookie cutter into the dough without cutting through.) Let sit for the second rising for about 40 minutes.
5

Bring the cream cheese for the filling and the unsalted butter to room temperature, then place into separate plastic bags.
6

Once the rising has finished, press down the centers of the discs.
7

Fill the wells with the cream cheese.
8

Top the cream cheese with the apricots and squeeze the almond cream around the edge. Bake in an oven at 170℃ for 10~11 minutes.
9

Once cooled, dust with powdered sugar and it's done.