Buns - a long-known and popular dish of many cuisines of the world. In different countries and in different languages they are called differently. But the essence remains unchanged: a bun, with or without filling, is always a treat for both children and adults. Well, and even more so - a bun with dried apricots! This is generally a merger. And buns with dried apricots are very useful, as they contain (in the filling) the nutrients necessary for the human body. So you have a bite, and you will worry about health at the same time. A bun with dried apricots, eaten with tea or coffee, is a good and hearty first breakfast for a child or adult. So why not try cooking?
Buns with dried apricots. Recipe with photo
Soft and fragrant muffin plus delicious filling will not leave anyone indifferent. Moreover, cooking them is quite simple, especially for those housewives who are used to baking all kinds of pastries in their kitchens. So, we will try to make buns with dried apricots (the recipe with a photo is given below) to please home or friends who have come to visit for tea.
What are they made of?
No matter how idle this question may look, it makes some sense, if only in terms of the division of labor. What are the dried apricot buns made of? Of course, from the test and toppings. Accordingly, the dough can be different: yeast or not, sweet and not so, on kefir or milk. And the taste of the buns will also differ quite a lot.
And the filling, what can we say about it? It would seem that dried apricots - it is dried apricots (that is, seedless apricots dried in a special way). But even in the filling, an experienced culinary specialist will find how to show his indefatigable imagination. After all, there are various additives, you can put honey instead of sugar, add seasonings: cinnamon, nutmeg, vanilla. Or you can bake “hoppy” buns using a couple drops of brandy or rum. As they say, everything is in our hands, so let's start baking to make delicious buns with dried apricots!
Dough. Basic version
In the basic version, prepare the usual yeast dough. For this we need: a glass of medium-fat milk, half a two-gram packet of butter, a bag of dry quick yeast, a couple of eggs, half a glass of sugar, a couple of spoons of vegetable oil, a pound of flour - all known, affordable and inexpensive ingredients.
Cooking dough
Probably any housewife who respects herself knows how to make dough for baking. But in any case, we repeat, because in any case there are also beginners, and they can’t be ignored. So here we go.
- In warm, but not boiled milk, we breed a small packet of yeast, stirring to avoid lumps. Opara should settle down a little in a warm place: literally about five minutes. Now we add the broken raw eggs and a drop of flour there, stopping all this with a special broom or, at worst, with a fork.
- We heat butter in a pan over the smallest fire so that it does not burn, but simply melts. Pour the butter into the future dough.
- Add the remaining flour to the mixture - a trickle, stirring gradually, and a pinch of salt. Knead the dough well: first you can use a whisk or a mixer, and then continue with your hands. The dough, so that the bun with dried apricots turned out delicious, you need to make it not too cool. As long as it fits, set it aside and do the stuffing.
Filling. Basic version
It all starts with the right choice of dried apricots. Many people prefer and advise choosing it in the market: there, at least, you can "feel" the goods and determine (they even give a taste to taste), whether it is fresh or not. Avoid dried apricots, which has an unnatural color: most likely, it was treated with something bad for long-term storage. It is also necessary, advised by experienced cooks, to carefully sniff at the product. After all, sometimes dried fruits can be stored next to spices or, for example, with garlic, and they tend to absorb smells quite well. So if you do not want garlic garlic instead of buns with dried apricots - sniff! If you choose a product in a supermarket, pay attention to the timing of production. Some dried fruits have a rather long shelf life: it has not yet come out, but dried apricots are collected and packaged already in the year before last! In general, the most important selection criterion is the freshness of the product, and then everything will turn out.
Making the filling is easy!
We soak dried apricots selected with the utmost care, pouring boiling water so that it swells well (and this procedure will not interfere with the disinfection plan). Then we strain the water and pass the dried fruit through a large meat grinder (if you make pulp, for example, grinding it to the nines in a blender, then it will spread and strive to get out of the product at the stage of cooking or eating). You can add honey to the mass, you can add ground walnuts or raisins to make excellent buns with dried apricots (the recipe for the variations of the filling will be discussed below). Mix everything thoroughly, and now - the filling is ready!
How to introduce the filling into the dough?
In order for each bun with dried apricots to be whole, and the filling not to flow out when preparing the culinary product, you need to correctly place the filling in small pieces of dough prepared for baking. There are several ways to perform this procedure. Let's consider them more closely.
Option 1. "Sausage"
Roll out the dough, which has grown and grown to the desired volume, with a sausage (the thickness of the semi-finished product depends directly on the size of the bun you are going to bake). As experience shows, it is best to do medium size, approaching a small one. But the mini has its pros and cons. Plus - it is prepared almost instantly! Minus - the fillings are placed in a very small amount (if put more, it will flow out). So everything is selected empirically.
The resulting "sausage" is cut across into small pieces. We roll each of them into a circle using a rolling pin (just make sure that the rolled dough is not too thin - it will break, and the filling will leak out at the most inopportune moment). In the center of each circle we put a spoon of the filling - we act on the eye, trying not to overdo it, but also not to put too small an amount. Then we mold each form from the sides up, without leaving holes. From above we form a smooth surface so that each bun with dried apricots looks perfect.
We fill in the baking sheet previously covered with culinary parchment with such semi-finished products. It must be taken into account that the buns during cooking will increase in volume and become more magnificent. Therefore, do not stack them too tightly.
Option 2. Roll
This way of introducing the filling also makes sense, especially if you need to do everything quickly (for example, to an unplanned sudden arrival of guests for tea). Roll out the dough, prepared in advance, with a rolling pin wider, into a layer with a thickness of five to seven millimeters. Sprinkle a little flour on top and bottom so that it does not stick to the table. We take a bowl with the filling and evenly distribute the ground dried apricots with or without additives, over the entire plane of the plate. We carefully align it to get without tubercles. Then we fold the dough layer with the filling inside, and pinch the seam evenly. We cut the roll into pieces about three centimeters in thickness. So that the filling does not flow out during cooking and eating, we stick the future rolls with our hand from the ends - literally in a couple of movements. Then we put it on a baking sheet parchment.
Variations: buns with dried apricots and raisins
This type of dish is easy to prepare. We do everything the same way as described above, choosing the method of preparing the dough and filling. The only difference is to introduce slightly steamed raisins into the filling (preferably pitted raisins) and mix it in equal parts with dried apricots and honey. By the way, if you want, you can add ground walnut to the mixture - quite a bit, for taste. And the cinnamon on the tip of the knife and nutmeg will enhance the taste of the product.
More about the filling: some housewives use apricot jam! By the way, the dough used for baking can also be varied. Some people prefer to cook the dough with kefir or sour milk. Others are flaky sheets (ready-made, bought at the supermarket). All these options are probably worth a try, too, but it’s more pleasant to make the dough with your own hands: it will be more magnificent and more tender.
How to bake
Before baking, we make a simple procedure: with a beaten yolk, coat each bun with a culinary brush. We preheat the oven to 180-200 degrees and send a baking sheet with semi-finished products there. Baking time largely depends on the size of the product and the properties of your oven. But on average, when well warmed up, it is 15-20 minutes. These are the resulting rosy buns with dried apricots (photo attached).
And on top of our dish you can optionally decorate with a piece of dried apricots, spread a drop of filling or glaze - show your culinary imagination!