Apricot Cream Cheese Buns

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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

Apricot Cream Cheese Buns

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

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Ingredients

9 servings
  1. Bread Dough
  2. 200 gramsBread (strong) flour
  3. 20 gramsCastor sugar (superfine sugar)
  4. 3 gramsSalt
  5. 3 gramsDry yeast
  6. 1Egg yolk
  7. 150 gramscombined with the egg yolk Milk
  8. 25 gramsUnsalted butter
  9. Cheese Cream filling
  10. 60 gramsCream cheese
  11. 10 gramsWhite sugar
  12. 3 gramsLemon juice
  13. Almond Cream
  14. 25 gramsUnsalted butter
  15. 25 gramsGranulated sugar
  16. 25 gramsWhole egg
  17. 25 gramsAlmond flour
  18. 9 sliceApricots (canned)

Cooking Instructions

  1. 1

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

  2. 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. 3

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

  4. 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. 5

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

  6. 6

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

  7. 7

    Fill the wells with the cream cheese.

  8. 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. 9

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

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