Name: Appley Village Buns
Prep time: 6 h
Cook time: 20 min
Total time: 6 h 20 min
Yield: Makes 9 buns
Ingredients: 50g/1¾oz/½ cup cornflour/cornstarch; 100g/3½oz/⅔ cup chopped dried apricots, soaked and drained; 4 egg yolks; 1 egg, beaten; zest of ½ unwaxed organic orange; 12g/scant 2½ tsp fresh yeast; 125g/4½oz/½ cup milk, warm; 2½g/½ tsp fine/table salt; 50g/1¾oz /scant ⅔ cup flaked/slivered almonds; 60g/2¼oz/4 tbsp butter, softened; 50g/1¾oz/¼ cup caster/superfine sugar; 325g/11½oz/scant 2½ cups plain/all-purpose flour; 100g/3½oz/½ cup caster/superfine sugar; 500g/1lb 2oz/2 cups milk; 12g/2½ tsp butter; a pinch of grated nutmeg; juice of ½ orange; icing/confectioners’ sugar; 2½g/½ tsp pure vanilla extract

Preparation info

Makes
9
buns

Difficulty
Medium
Ready in
7 hr

Appears in

Slow Dough, Real Bread

By Chris J L Young

Published 2016

About

These buns get their name not because they’re made with apples (they’re not: the filling is apricots) but because Katie first made them for the reopening of the local shop in her neighbouring Somerset village of Appley. They later inspired the Appley Bun Fun Run. If you wanted to make the buns more closely match their name, using chunks of peeled Bramley (cooking) apple instead of apricots might work rather well . . .