Apricot Almond Buns (perfect to take for a sunday brunch)

Posted on March 10, 2013 by Just another day on the farm

Clearly this will not work if you are no gluten but for those that are eating wheat and you want to take a speical treat, this is a good one..

  • 1 loaf worth of dough
  • 1 pint jar worth of mashed up Apicots
  • 1/4th of a pd of butter
  • Sprinkle of pumpkin pie spice.
  • Make like you would a cinnamon bun, bake at 350

Icing

  • cream cheese- about 1/4th of a cup
  • A tbsp of orange juice
  • The fresh grated rind of a orange (wash first of course)
  • A 1/4th cup of sliced almonds.
  • 1 and half cups of icing sugar.

Make your icing, put over the buns, sprinkle your almonds on top and Voila..

This got rated as (lick the plate good!, Awesome and More) from the teen testers and it got awesome adult reviews as well..

PS, if you had a Wait moment, and think I forgot to add the sugar, I didn’t, there is even sweetness from the icing that I didn’t feel that I needed to add any more in the roll itself.

photo (14) (500x375)

 

 

 

This entry was posted in Life moves on daily. Bookmark the permalink.

8 Responses to Apricot Almond Buns (perfect to take for a sunday brunch)

  1. Tina's avatar Tina says:
    March 11, 2013 at 11:07 am

    This looks magnificent. What an awesome job you did. This really is fine enough to grace any table Farmgal. Well done and thank you for sharing it with us all. I would imagine that this would be just as nice with other seasonal fruit, don’t you think? Like blackberries or plums in the summer?

    Reply
    • Just another day on the farm's avatar Just another day on the farm says:
      March 11, 2013 at 11:17 pm

      Hi tina

      Thank you, it did turn out awesome and I for sure will be making it again at Easter as a hostess gift, I think it would be very good with other season fruit, not sure how you would do that in terms of the flavour for the icing but it could be worked out.. I can see ginger being perfect with the Blackberries.

      Mom said she used a bitter marmalade on her’s that had orange, lemon and grapefuit and everyone loved it.. I think the key you are looking for is the tart fruit to play off the sweet but flavoured icing.

      Reply
  2. Tina's avatar Tina says:
    March 11, 2013 at 11:29 pm

    It does look awesome and there is something special with something made like this rather than the traditional cakes. We prefer this sort of thing ourselves. It is very European in style. The Swiss and Germans make a lot like this.

    I agree with you on the ginger. It would give a nice “heat” element to the dish and be awesome as a winter desert or tea time snack. With other fruits I think if they were used unsweetened then that would help to balance out the sweetness of the icing, or maybe just use some lemon or grapefruit juice to add some acidity to it.

    I think too many people go overboard with the sugar which is not always necessary. We do not like a lot of sweet stuff so much of what I make has an element of tartness or sourness to it in deserts especially. Well except for ice cream that is.

    I think you mum is onto a great thing using the bitter marmalade as that would work excellently to cut through the icings sweetness.

    Thanks again Farmgal and please do keep sharing these “honest” recipes. It is so refreshing to see good down to earth, honest cooking for a change.

    Reply

  3. Pingback: Have a cuppa tea with me.. | Just another Day on the Farm

  4. Deb Weyrich-Cody's avatar Deb Weyrich-Cody says:
    February 14, 2014 at 7:22 pm

    Hey FG, what size of pan are you using here; I’m guessing an 8×8″ square or 9″ pie plate/cake tin? (Greased, of course; ) and, do you have the bread dough recipe posted on the blog somewhere?

    Reply

Leave a comment