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Baked Apricot swirl buns with candied fruits
#Pastries and sweets
Sweet, extremely good

Apricot swirl buns with candied fruits

Easy to make, extremely delicious and they smell fantastic as well.

Apricot swirl buns with candied fruits
Sometimes things don't go as planned, we've all been there. But the most important thing is to try and achieve a positive outcome. A little while ago we were expecting some friends over, but something came up and they weren't able to come. We planned to make pizza and we did, but half of the proofed dough was still left. So Jernej decided to experiment a bit, add some candied fruits, winterish spices, marzipan and apricot marmalade. I was amazed at the combination and decided to write down the recipe, not knowing it will turn out as amazing as it did. The whole kitchen smelled beautifully and the buns were just so Christmasy and incredibly delicious. Most of the time, first time recipes aren't perfect and sometimes things don't go as planned, maybe there's a reason for that, like these incredible buns of joy.

Baked Apricot swirl buns with candied fruits

Baked Apricot swirl buns with candied fruits

Baked Apricot swirl buns with candied fruits on a tray

Apricot swirl buns with candied fruits


Lets get cooking!

  • makes
    swirl buns
  • preparation:


  • make the dough

    Prepare the dough. In a large bowl mix together all purpose flour, active dry yeast and water. Set aside and leave to rest for about 10 minutes. Knead into a dough, add the salt and shape. Cover with a kitchen towel and let proof at room temperature for about 40 - 50 minutes or until doubled in size.

    You can also use a stand mixer for this process.
  • Roll out the dough

    When the dough has risen, punch it down in the bowl. Roll into a rectangle about 3mm thick. Spread the apricot marmalade all over it

  • prepare the filling

    In a bowl mix together softened butter, marzipan, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon freshly ground nutmeg, icing sugar and candied fruit. Mix using an electric mixer. Add one egg and mix. Spread the mixture over the apricot marmalade.

  • proofing

    Preheat the oven to 220 °C / 430 °F. Fold in half to create a sandwich of the filling. Lightly dust the working area and cut out 5cm thick slices. Twist each strip to expose the filling slightly and then tie into a rough knot. Place each swirl bun onto a baking tray lined with parchment paper. Cover with a kitchen towel or cling film and allow to rise for about 30 minutes at room temperature. Brush with a beaten egg and sprinkle with pearl sugar (optional).

  • bake

    Place the buns in the oven and bake for 5 minutes at 220 °C / 430 °F, then lower the heat to 190 °C / 375 °F and bake for 15 minutes or until golden brown. Let cool on a wire rack or eat one still warm. Enjoy.


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