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Apricot & almond Chelsea buns

Apricot & almond Chelsea buns Recipe

  • 450g strong white flour , plus extra for dusting
  • 2 x 7g sachets easy-blend yeast
  • 50g caster sugar
  • 150ml warm milk
  • 1 egg , beaten
  • 50g unsalted butter , melted, plus extra for greasing
  • oil , for greasing
  • 25g softened butter , plus extra for greasing
  • 85g dried apricots , finely chopped
  • 85g toasted flaked almonds , plus a few extra to decorate
  • 25g caster sugar
  • 2 tbsp apricot jam
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