These buns are soft and delicious, with a delicious filling made with dried apricots. I love dried apricots, they are my favourite dried fruits, great for snacking or used in baked goods. And also delicious made into jam.
There's milk and sour cream used for the dough, which makes for a nice soft tender crumb. I've used vanilla extract instead of almond extract for the dough. To make the filling, bring dried apricots and water to a boil, then reduce the heat, and simmer for 20 minutes until the apricots are softened. Drain apricots, reserve some of the cooking liquid. Process the softened apricots in a food processor with 2 tablespoons of the cooking liquid, sugar, butter and ground cinnamon, and process until mixture has the texture of jam. I have however added only 1 tablespoon of the cooking liquid and 2 tablespoons of dark rum. Smells so lovely and tasted amazing. This filling would be a wonderful jam for bread and toast, it is quick to make, and can be made in small amounts. I'm making a batch of the filling soon just to enjoy with bread. Love it!
The dough is rolled out and spread with the apricot filling, then fold in thirds in a rectangle, which is cut to 1 inch strips. Each strip is then twisted and tie in a knot, tucking ends under. Place on parchment lined baking sheets, spaced well apart, then left to rise until puffed. Bake in a preheated oven until golden brown.
The buns are glazed with a brown sugar glaze of which I have omitted, preferring to brush the hot buns with melted butter instead. These buns are soft and delicious with the apricot-rum filling. Especially good when eaten still slightly warm.
This fabulous recipe is from The Bread Collection cookbook, page 65, and can also be found at Bake From Scratch website. There is a video where Brian Hart-Hoffman shows how he shape the strips of dough into knotted buns.