Bun with dried apricots: a recipe with a photo

Buns - a long-known and popular dish of many cuisines of the peoples 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, even more - a bun with dried apricots! This is generally delicious. And besides, buns with dried apricots are very useful, because they contain (in the filling) the nutrients necessary for the human body. So you have a bite, and you'll worry about health at the same time. A bun with dried apricots, eaten with tea or coffee, is a good and rather hearty first breakfast for a child or an adult. So why not try to cook?

Buns with dried apricots. Recipe with a photo

Soft and fragrant buns plus delicious filling will not leave anyone indifferent. Especially since it's quite easy to cook, especially to those housewives who are used to cooking in a different kind of bread in their kitchens. So, let's try to make buns with dried apricots (the recipe with the photo is shown below), to please home or friends who come to visit for tea.

What do they consist of?

No matter how idle the question may look, it has some sense, at least in terms of the division of labor. What are buns with dried apricots? It's clear, from the dough and stuffing. Accordingly, the dough can be different: yeast and not, sweet and not very, on kefir or on milk. And the taste of buns will also differ quite strongly.

And the filling, what about it? It would seem, dried apricots - it is dried apricots (that is, dried in a special way apricots without seeds). But in the filling of the experienced culinary will find how to show their irrepressible imagination. After all, there are various additives, you can put and honey instead of sugar, add seasonings: cinnamon, nutmeg, vanilla. And you can bake biscuits with a couple of drops of cognac or rum. As they say, everything is in our hands, so let's start baking already, so that you can get delicious buns with dried apricots!

Dough. Basic option

In the basic version, prepare the usual yeast dough. For this we need: a glass of medium-fat milk, half a two-hundred-pound butter pack, a bag of dry fast yeast, a couple of eggs, half a cup of sugar, a couple of spoons of lean oil, half a kilo of flour - all known, affordable and inexpensive ingredients.

Cooking dough

How to make a dough for baking, knows, probably, any self-respecting mistress. But just in case, we will repeat, because in any case there are newcomers, and they can not be avoided. So, we begin.

1. In warm, but not boiled milk, we breed a small packet of yeast, stirring to avoid lumps. Opara should stay a little in a warm place: literally about five minutes. Now we also add broken raw eggs and a drop of flour, having interfered with all this with a special broom or, at worst, a fork.
2. Butter in the frying pan on the smallest fire, so that it does not burn, but simply melted. We pour oil into the future dough.
3. In the mixture add the remaining flour - a trickle, stirring gradually, and a pinch of salt. A good dough is kneaded: first you can use a whisk or a mixer, and then continue with your hands. Dough, so that the bun with dried apricots turned out delicious, you need to make not too steep. While it is suitable, we set it aside and deal with the filling.

Filling. Basic option

It all starts with the right choice of dried apricots. Many prefer and advise to choose it in the market: there, at least, you can "feel" the goods and determine (even the taste is given a try), whether fresh or not. Avoid dried apricots, which have a non-natural color: most likely, it was treated with something bad for long-term storage. It is also necessary, advise experienced culinary experts, 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 the smells quite well. So if you do not want garlic cloves instead of buns with dried apricots, sniff! If you choose a product in the supermarket, pay attention to the production time. 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 criterion of choice is the freshness of the product, and then everything will turn out.

Making stuffing is easy!

Selected with the utmost care dried apricots, pouring boiling water, so that it is properly swollen (and in terms of disinfection, this procedure does not hurt). Then we strain the water and let the dried fruits pass through a large meat grinder (if you make a gruel, for example, grind it down and blast in a blender, it will spread and try to get out of the product at the cooking or eating stage). You can add honey to the mass, you can - walnuts or raisins to get excellent buns with dried apricots (the recipe for variations of the filling will be considered below). All carefully mix, and here - the filling is ready!

How to fill the filling in the dough?

To ensure that every bun with dried apricots is whole, and the filling does not flow out when preparing a 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"

The dough, which has approached and grown to the required volumes, is rolled with sausage (the thickness of the semi-finished product depends directly on the size of the bun you are going to bake). Experience shows that it is best to make a medium size, approaching a small one. But the mini has its pros and cons. Plus - almost immediately prepared! Minus - toppings put a very small amount (if you put more, will flow). So everything is selected by experience.

The resulting "sausage" is cut across into small pieces. Each of them using a rolling pin is rolled into a circle (just make sure that the rolled dough is not too thin - it will break, and the filling will flow out at the most inopportune moment). In the center of each mug we put a spoonful of stuffing - act on the eye, trying not to overdo it, but not to put too little. Then, each form is covered from the sides to the top, leaving no holes. From above, form a smooth surface, so that every bun with dried apricots looked perfect.

With these semi-finished products we fill the baking tray, previously laid out with culinary parchment. It should be taken into account that buns will increase in volume during cooking, become more magnificent. So 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 the unplanned sudden arrival of guests for tea). The dough prepared in advance is rolled out with a rolling pin, into a layer of thickness from five to seven millimeters. Sprinkle a little on top and bottom with flour, so that it does not stick to the table. We take the bowl with the filling and distribute the dried dried apricots in a uniform manner, with or without additives, over the entire plane of the plate. We level it carefully, so that it turns out without bumps. Then we turn the dough layer inside, and seam the stitch exactly. Roll cut into pieces about three centimeters in thickness. To the filling does not flow out during cooking and eating, the future rolls with a hand napelevaem from the ends - just a couple of movements. Then we lay out on a baking sheet, pasted with parchment.

Variations: buns with dried apricots and raisins

This type of dish is easy to prepare. We do everything the same as described above, choosing the way of preparation of the dough and stuffing. The only difference is to introduce into the filling steamed slightly raisins (better - kishmish without pits), and mix it in equal parts with dried apricots and honey. By the way, if you want, you can add to the mixture and ground walnuts - quite a bit, for taste. A cinnamon on the tip of the knife and nutmeg will enhance the taste of the products.

More about the filling: some housewives use apricot jam! By the way, the dough used for baking can also be varied. Some prefer to cook the dough on kefir or on sour milk. Others - flaky sheet (ready, bought in a supermarket). All these options, probably, should also be tried, but it's more pleasant to make a dough with your own hands: it will come out more magnificent and more tender.

How to bake

Before baking we make a simple procedure: with whipped egg yolk, we grease every bun with a culinary brush. The oven is heated to 180-200 degrees and we send a baking tray with semi-finished products. Baking time depends largely on the size of the product and on the properties of your oven. But on average, with a well-heated, is 15-20 minutes. Here are the ruddy buns with dried apricots (photo attached). And on top of our dish can be decorated with a piece of dried apricots, spread a glass of fillings or cover with glaze - show your culinary fantasy!