Apricot Crumb Buns Recipe

Ever had one of those days where the only solution is to bake something absolutely scrumptious? Well, today I’m throwing apricots and a buttery crumb topping into the mix for a flavor explosion that’s seriously worth the carb splurge!

Explore the wonderful fusion of flavors found in my Apricot Crumb Buns. I adore how the dough—soft and sweet for being made with 2 cups of all-purpose flour, and boosted with 1/4 cup of granulated sugar—holds its own alongside a filling of luscious apricot.

The topping, crumbly and with hints of cinnamon, is just the right amount of crunch.

Ingredients

• All-Purpose Flour: A base ingredient, rich in carbohydrates, providing structure.
• Granulated Sugar: Adds sweetness and promotes fermentation in the dough.
• Active Dry Yeast: Ferments dough; causes it to rise, giving the buns volume.
• Warm Milk: Hydrates the dough while adding richness and flavor.
• Apricot Preserves: Adds fruity sweetness and moisture to the buns.
• Dried Apricots: Provide chewy texture, natural sweetness, and fiber.
• Brown Sugar: Adds a deeper, molasses-like sweetness to the buns.
• Lemon Juice: Offers a tangy contrast, enhancing the apricot flavor.
• Cinnamon: Adds warmth and spice to the crumb, enhancing aroma.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, softened
• 1 large egg
• 1/3 cup apricot preserves
• 1/4 cup dried apricots, finely chopped
• 2 tablespoons brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• For the Crumb Topping:
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon cinnamon
• Pinch of salt

How to Make this

1. In a big mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1/2 teaspoon of salt, and 1 packet (2 1/4 teaspoons) of active dry yeast. Stir well until everything combines properly.

2. Include in a half cup of warm milk, which should be around 110 degrees Fahrenheit. Also add a quarter cup of softened, unsalted butter and one large egg. After these ingredients have been added, mix everything together until you’ve got a nice, soft dough.

3. Knead the dough on a surface lightly dusted with flour. For about 5-7 minutes, work the dough until it is smooth and has elastic qualities. You should be able to stretch a piece of the dough without it tearing. Place the dough in a bowl that has been greased with olive oil. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free place. Allow the dough to rise for about 1-2 hours, or until it has doubled in size.

4. As the dough rises, ready the apricot filling by mixing 1/3 cup of apricot preserves, 1/4 cup of finely chopped dried apricots, 2 tablespoons of brown sugar, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract in a small saucepan. Heat over low heat until the sugar dissolves and the mixture slightly thickens, then set aside to cool.

5. At the same time, create the crumb topping. In a bowl, combine the following:

– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup melted unsalted butter
– 1/4 teaspoon cinnamon
– a pinch of salt

Stir until the mixture forms coarse crumbs and set aside.

6. When the dough has risen, punch it down gently and roll it out on a floured surface into a rectangle about 12×9 inches in size.

7. Evenly spread the apricot filling over the dough, leaving a small border around the edges.

8. Beginning at the long side, roll up the dough into a log, pinching the seams to seal. Cut the log into 12 equal pieces and put them in a greased 9×13-inch baking dish or on a lined baking sheet.

9. Evenly distribute the prepared crumb topping over the buns. Place a kitchen towel over the buns and allow them to rise for another 30 minutes.

10. Set the oven to 350°F (175°C). For 20-25 minutes, place the buns inside and let them bake until they achieve a golden-brown hue. You can allow the buns to cool for a minute or two after taking them out of the oven, but it’s best to serve them warm, not long after they’ve been removed from the heat.

Equipment Needed

1. Large mixing bowl
2. Whisk or spoon for mixing
3. Small saucepan
4. Measuring cups and spoons
5. Thermometer (for checking milk temperature)
6. Rolling pin
7. Clean kitchen towel
8. Baking dish (9×13-inch) or lined baking sheet
9. Knife (for chopping dried apricots and cutting the dough)
10. Pastry brush (for greasing the bowl)
11. Flat surface or board (for kneading and rolling dough)

FAQ

• Q: Can I use instant yeast instead of active dry yeast?A: You can use instant yeast. You don’t have to dissolve it in warm milk; in fact, you can just mix it right in with the dry ingredients.
• Q: What can I use as a substitute for apricot preserves?A: If you’d rather not use apricot preserves, you can substitute other fruit preserves, like peach or marmalade. Just as good, and maybe even better!
• Q: Can I make the crumb topping ahead of time?Yes, a topping of crumbs can be prepared the day before and stored in the refrigerator until it is needed.
• Q: How should I store leftover buns?A: Store them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. Slightly reheat before serving.
• Q: Can I use fresh apricots instead of dried ones?Yes, you can use fresh apricots. But the texture and moisture content might slightly alter the filling.
• Q: Is there a vegan substitute for butter in this recipe?A: For a vegan version, you can use either a plant-based butter alternative or coconut oil.

Apricot Crumb Buns Recipe Substitutions and Variations

All-purpose flour: Substitute with an equal amount of whole wheat flour for a more robust, chewy texture.
Sugar in granulated form: Substitute with the same weight of coconut sugar for a delightful, more nature-derived sweetness.
Milk: Replace with almond milk, soy milk, or another non-dairy milk for a dairy-free option.
Apricot preserves: Substitute with peach preserves for an alternative fruit flavor.
Substitute dried figs for dried apricots in any recipe, and you will delight in the unexpected flavor variation. Both dried fruits are rich in nutrients, but they offer quite different taste experiences.

Pro Tips

1. Proof the Yeast: Before adding the yeast to the dry ingredients, dissolve it in the warm milk with a pinch of sugar. Let it sit for about 5-10 minutes until it becomes frothy. This step ensures the yeast is active and will result in better dough rising.