In this article you will learn how to make delicious buns with dried apricots. As always, I will share several step-by-step recipes with photos and videos, and also add a couple of useful culinary tips and ideas that will help diversify the taste of the dish.

What is the essence and beauty of buns with the addition of dried apricots? A sweet and aromatic delicacy, it is also a storehouse of vitamins and minerals. Preparing flour desserts and any baked goods with dried apricots does not require any special skills or a lot of free time. Everything is simple, fast, intuitive!

I will share three basic recipes, based on which you can prepare something of your own, based on your personal taste preferences.

By the way, I advise you to then take a look at these interesting collections of recipes:

• – similar, but with its own nuances;
• Large ;
• Well, simple ones for a change;

Recipes

Yeast buns with dried apricots

Delicious yeast buns filled with dried apricots. They look kind of like buns, but the cooking technique is “pie”.

Delicate butter dough, aromatic filling of dried apricots, orange zest and preserves (jam)! Try it - you won’t regret it, especially since the entire cooking process is described below in as much detail and step by step as possible.

Ingredients:

• Wheat flour – 1200 g.
• Water (or milk) – 700 ml.
• Vegetable oil – 350 g.
• Sugar – 1.5 cups;
• Salt – 1 teaspoon;
• Dry yeast – 15 g.
• Vanillin – 2 pinches;
• Dried apricots – 500 g.
• Orange (or lemon) – 1 pc.
• Jam (or preserves) – 1 glass;

Preparation

Stir the yeast in a glass of warm water, add a couple of pinches of salt and flour. Leave for 10 minutes.

Dissolve the remaining sugar, salt and vanillin in the remaining water. Pour in yeast water, add flour. Mix thoroughly, and at the end add vegetable oil (odorless). Knead again and leave the dough to rise for 1 hour. The consistency is soft and sticky.

While the dough is swelling, you can prepare the filling. As I said above, it consists of dried apricots, orange (including zest), and jam. Jam here plays the role of a sweet filler, increasing the volume of the filling. Without it it will turn out a little dry.

First, grate the orange zest and remove the seeds. Rinse dried apricots with hot water. Grind the dried apricots and orange through a meat grinder. You can use a blender. Add zest and jam (jam). Mix thoroughly - the filling is ready!

Take some dough and make a flat cake out of it. Make two small cuts along the edges as in the photo below.

Now we put a little filling along the flatbread; there is no need to press and spread it.

We pull the edges where the cut was made to the center and place them on top of each other. That's it, we tucked, pinched and placed the buns on a greased baking sheet.

Heat the oven to 220 degrees, place the baking sheet with the preparations in it for 20 minutes until nicely browned.

Buns with dried apricots and carrots

Round and fluffy buns made from butter dough with the addition of oatmeal, grated carrots and dried apricots. They are covered with a sweet topping of sugar and oatmeal. It turns out very tasty!

You can cook with both milk and kefir.

I recommend using instant oatmeal, or better yet, one that does not require cooking. It will make the buns more tender.

Ingredients:

• Wheat flour – 350 g.
• Oatmeal – 50 g.
• Milk (kefir) – 250 ml.
• Butter – 50 g.
• Sugar – 3 tbsp. spoons;
• Dried apricots – 120 g.
• Carrots – 1 pc.
• Dry yeast – 1 teaspoon;
• Chicken egg – 1 pc.
• Salt – 1 pinch;

• Oatmeal – 2-3 tbsp. spoons;
• Sugar (brown) – 2-3 tbsp. spoons;
• Egg – 1 pc.

Let's start cooking

1. Heat the milk slightly, add yeast, a couple of teaspoons of sugar and a pinch of salt. Wait 10-15 minutes until foam appears.
2. Chop the dried apricots, wash the carrots and grate them on a fine grater. Grind the rolled oats flakes in a coffee grinder (but not to flour).
3. Beat the egg with melted butter, add sugar
4. Mix milk with eggs, add dried apricots with carrots, oatmeal - mix well.
5. Gradually add flour, knead soft dough. It will turn out quite sticky. Leave it to rise for about 60-80 minutes.
6. Grease a baking sheet or line it with special baking parchment. Pinch off a piece of dough, roll it into a ball and place it on a baking sheet. Do this with the remaining dough.
7. Turn on the oven to heat up - 200 degrees, while we decorate the buns.
8. Whisk the egg and brown sugar in a bowl. Brush the buns with a brush and lightly sprinkle oatmeal on top. Just a little bit!
9. Place in the oven for 20 minutes until golden.

Open yeast-free buns

Beautiful buns with dried apricots, raisins and prunes. The dough is without yeast, which means that cooking will take even less time.

Ingredients:

• Milk – 100 ml.
• Egg – 1 pc.
• Wheat flour – 200 g.
• Sunflower oil (unflavored) – 2 tbsp. spoons;
• Baking powder – 1 teaspoon;
• Sugar – 3-5 tbsp. spoons (plus for sprinkling);
• Jam or jam - 2 tbsp. spoons;
• Dried apricots – 50 g.
• Prunes – 50 g.
• Raisins – 50 g.
• Cinnamon – 1 pinch;

Preparation

1. In a deep bowl, mix flour with cinnamon, baking powder and sugar. Add egg white, milk, butter and knead the dough thoroughly.
2. To make the dough less sticky and at the same time elastic, cover it with film and put it in the refrigerator for 30 minutes.
3. Rinse prunes and dried apricots with hot water and cut into small pieces. Pour boiling water over the raisins and leave for a couple of minutes.
4. Take the dough out of the refrigerator and roll it out into a layer.
5. Lubricate with jam, lay out pieces of dried fruit, you can also sprinkle with additional sugar if you like it sweeter.
6. Roll it into a roll, cut it slightly diagonally to make beautiful open buns as in the photo.
7. Place the buns on a greased baking sheet. Brush the buns themselves with beaten egg yolk and sprinkle with sugar.
8. Heat the oven to 180 degrees, place the baking sheet in it for 20 minutes.

Cooking video

I shared the simplest recipes; at the beginning of the article there are also links to interesting cooking options. I advise you to take a look!

• The dough can be kneaded not only with water and milk, but also with any other liquid product: fermented baked milk, whey, kefir, yogurt, liquid sour cream and even fruit juice.
• In addition to dried apricots, you can also add nuts to the filling: walnuts, hazelnuts, peanuts - choose what you like best.
• The following will help to add new notes to the aroma of baked goods: vanillin (or vanilla sugar), ground cinnamon, cocoa powder, nutmeg.
• If the dried fruits are hard, then steam them with hot water first, otherwise they may become even harder during the baking process.

Buns with dried apricots are not just a tasty treat, but also healthy! The dried apricots themselves, which can be bought in our country, are brought from Tajikistan and Turkey.

The product is able to retain nutrients and a lot of microelements, despite the fact that it goes through the drying process. Dried apricots contain phosphorus, calcium, and iron. She is so useful that a fresh apricot is not suitable for her marks.

Experts advise eating dried apricots in case of weakened eye function, heart pain, anemia, decreased hemoglobin, the appearance of solid tumors, to strengthen hair and rejuvenate the skin.

True, when preparing buns with dried apricots for guests, it is worth considering the fact that very often people develop allergies to this very healthy product.

Today, dried apricots are used in the cuisines of different nations. As a rule, these are baked goods and desserts. They turn out very tasty and original, look at the photo in person.

Using dried fruit

When starting to prepare a dish with the addition of dried apricots from the store, you need to prepare the product for this. First you need to soak it for 30 minutes in hot water. Only then let it dry on a paper towel.

By the way, an excellent option would be to soak dried apricots overnight; for this you should use apple juice.

You can even make dried apricots at home. It is better to use special industrial drying for these purposes. Thanks to this device, all micro- and macroelements, vitamins, and enzymes will be preserved in apricots.

This will have a positive effect on the taste of the dried fruit. But if you don’t have such a device at home, you can dry the apricots differently.

For these purposes, you can use an oven, where apricots need to be dried for 6-8 hours at 65 degrees; air drying is also a popular method.

And now it’s time to learn useful ways to bake a delicious treat with dried apricots for the whole family for breakfast.

"Roses" with dried apricots

The recipe is attractive because it does not require extra effort or a lot of time from the hostess. To make buns, you need to knead the dough with yeast. For these purposes you will need kefir.

Look at the photo to see how delicious the healthy buns are; what’s more, they are incredibly tasty.

Components: 300 gr. flour; 150 gr. sah. sand; 250 gr. dried apricots; 2 pcs. chickens eggs; ¼ tbsp. milk; ¼ pack sl. oils; 0.5 tbsp. kefir; 5 gr. yeast.

You can use honey as a decoration.

Cooking algorithm with photo:

1. I dilute the yeast in warm milk and let it sit quietly for 25 minutes.
2. 1 PC. chickens eggs, 2 tbsp. sugar and sl. I mix the butter, add the flour and pour the yeast into the dough. Mix well and leave for 60 minutes until the dough rises.
3. I pour water over the dried apricots and let the mixture swell. This will take 30 minutes. I squeeze out the dried fruits and cut them into smaller pieces. Divide the dough into 18 pieces. I roll it into a ball and press it with my hand.
4. I make 4 cuts along the edges and put the filling in the center. I lift all the edges up and bend them so that they look like rose petals. The center needs to remain open.
5. I put the buns on a baking sheet and grease the chicken. yolk, sprinkle with sugar. sand. Bake in the oven until golden brown.

The recipe for buns is not at all complicated, but look how beautiful the baked goods are in the photo. Try it yourself, your guests will be delighted with such festive pastries for tea, and the filling is also healthy.

French buns with delicious dried apricots

Components: 200 gr. dried apricots, sl. butter, flour, sugar; 1 gr. vanillin; 1 PC. chickens eggs; 2 gr. salt; 5 gr. baking powder and soda; 50 ml cream (it is better to take heavy cream).

Cooking algorithm:

1. I boil water, put dried apricots in it and sprinkle with salt. I leave it like this for 30 minutes.
2. I divide the amount of sugar and slurry. equal amount of oil. I beat one part with a mixer, and supplement the second with cream. I heat it over low heat, it needs to be so hot. the butter melted and the mass became homogeneous.
3. In the whipped sl. add the remaining ingredients and beat together. I take out the dried apricots and squeeze them out, but don’t throw out the water. I cut dried apricots finely. I put it in the dough. You need to pour in a little liquid that remains from the dried fruit. I stir until the dough becomes thick, like rich sour cream.
4. I pour in the plant. butter into baking pans and place the dough on them. I add a little water to the baking sheet and place the molds.

I bake for 25-35 minutes until the crust appears golden brown. The buns will be shaped like a baba. It is best if you serve the dessert with ginger jam.

Buns with cottage cheese and dried apricots

Ingredients: 500 ml milk; 300 gr. cottage cheese; 50 ml sour cream; 2 pcs. chickens eggs; 15 gr. dry yeast; 200 gr. dried apricots; 7 tbsp. flour; 50 ml plant. oils; 60 gr. sah. sand.

I also like this bun recipe because they stay fresh for several days after baking!

Cooking algorithm:

1. I heat the milk to 38 degrees and raise the yeast in it.
2. I soak the dried apricots in warm water and leave for about 20 minutes. I squeeze them and cut them into small pieces.
3. I stir the sour cream, chicken. eggs, cottage cheese, dried apricots and sugar. I pour in the milk and knead again.
4. I coat the pan with sl. oil and place the dough in a container. Cover with a towel and leave for 1.5 hours.
5. Roll out half of the dough into a rectangle and divide the layer into 3 parts. I cover the bottom with the top so that it goes down.
6. I roll it out again and do the above procedure again. You need to do this 3 times and then cut the dough into rectangles. It will come out somewhere around 6-8 pieces.
7. I fold the rectangles, turn one of the ends 180 degrees. I place the buns on a floured table. I cover the food. film and leave for 20 minutes. I do all the operations with the dough again.
8. I put the buns in the oven, wait for the second batch to rest, and start preparing the next batch.
9. The buns should not be removed from the oven, as the dough will settle. When the baked goods sit in the oven for 10 minutes, they will be able to retain their airiness longer, so take this advice to heart!

Puff pastry recipe

Components: 500 gr. yeast puff pastry from the store; 30 gr. sah. sand; 250 gr. dried apricots; 10 ml water; 20 gr. zest.

To decorate the puff pastry, you can use sugar if desired. powder

Cooking algorithm:

1. I chop the dried apricots in a meat grinder or chop them with a knife as finely as possible. I put it in a saucepan. I pour boiling water over it, add lemon zest, sugar and cook over low heat, stirring constantly, but only for a few minutes.
2. I roll out the dough to about 0.5 cm in thickness. I cut into squares of 7-8 cm. I make cuts on both sides at a distance of 1.5 cm from the edge of the layer. They must be parallel and run exclusively inside. Leave 2 cm of untouched dough to the edge.
3. Place the cooled filling in the center. I fold the right edge over the filling, then place the opposite edge overlapping on top of it. I do this with every puff pastry.
4. I line the deck with parchment paper and cover the plant. butter and add puff pastries. I bake at 230 gr. 15 minutes.

The recipe is very simple and quick, since you don’t need to prepare the dough, but you can buy it in the store. But if you don’t trust a purchased product, you can make it at home yourself.

Healthy buns for the stomach with dried apricots

Components: 500 gr. flour; 20 ml plant. oils; 30 gr. sl. oils; 5 gr. dry yeast; 250 ml milk; 25 gr. Sahara; 2 gr. salt; 350 gr. dried apricots; 2 pcs. chickens eggs; 5 gr. dry yeast.

Cooking algorithm:

1. I heat the milk, add 1 tbsp. sugar and a little salt in it. I'm whipping chickens. egg, mash oil and dissolve in liquid. Using a whisk, I beat the mixture.
2. Mix the yeast with flour (1 tbsp) and pour it into the first mixture. I leave it aside for 15 minutes.
3. I sow flour and add it to the dough, mix it. I leave it.
4. Pour boiling water over the dried apricots, cook for 10 minutes on fire, and let the mixture cool. I cut the dried fruit into smaller pieces and mix it with 1 tsp. Sahara. The filling is already ready. I roll the dough into balls, the width of the layers will be approximately 5 mm. I put the filling in the center of the bun and lift the edges on both sides up. I fasten them.
5. I grease the baking tray. butter, place the buns on top, just need to put the seam down. I bake buns at 200 gr. about 30 minutes.

My video recipe

Let's make wonderful buns with dried apricots and dried apples. These buns turn out very soft and tasty.

To prepare the dish we will need:

• For the test:
• Eggs - 2 pcs.
• Milk - 1 glass
• Sugar - 0.5 cups
• Butter - 100 grams
• Flour - how much dough will take (approximately 500-600 g)
• Yeast - 1 tsp.
• For filling:
• Dried apricots – 250 grams
• Dried apples - 250 grams
• Sugar

Recipe for making buns with dried apricots and apples

First, let's prepare the yeast. Pour half a glass of warm milk into a bowl, add 1 tablespoon of sugar and 1 teaspoon of yeast. Stir and leave for about 15-20 minutes until a “cap” appears on the surface



Pour the remaining half a glass of milk into a bowl, add 0.5 cups of sugar and 2 eggs. Mix well. You can add a pinch of salt.



Melt 100 grams of butter, let cool slightly and pour into a bowl. Mix.



When the yeast has already risen, pour it into a bowl and, gradually adding flour, knead the dough.



The dough should not be too tight, but it should not stick to your hands. Place the dough in a warm place until it expands in volume, about 1 hour.



In the meantime, prepare the filling. We took a package of dried apricots and the same amount of dried apples. It doesn’t matter in principle how much of each ingredient there is. For example, you can cook buns only with dried apricots or, conversely, only with apples. Apples and dried apricots must be soaked for 15-20 minutes in water. And then rinse thoroughly.



Grind the finished dried fruits through a meat grinder.



Place the resulting minced meat in a saucepan, pour in about 0.5 cups of water, add sugar if necessary and cook for about 5 minutes.



The dough has risen. The filling is ready. You can start forming the buns. To do this, cut off a piece of dough, roll it into a sausage and cut it into pieces. Roll the cut areas in flour. Roll each piece of dough into a flat cake.



Place the filling on top of the flatbread in the center.



We make cuts on the sides of the filling.



Then we thread one end of the dough into the cut and bend it down. You get these buns with dried apricots and apples.



We form the remaining buns in the same way. Place on a baking sheet. Mix the yolk of one egg with 1 teaspoon of water in a separate container. Mix and brush each bun. Bake in an oven preheated to 180 degrees until golden brown.



These are the beautiful and delicious buns we got with dried apricots and apples! Enjoy your tea!

Soft, tasty dried apricots with amber “eyes”... These buns are easy to bake.

BUNS WITH Apricots

For the dough:
30g “live” yeast or 11g sachet SAF-moment
1/3 cup warm milk or water
1 tablespoon flour
1 tablespoon sugar

For the test:
3 eggs
150g butter or margarine
3 heaped tablespoons of sugar
0.5 teaspoon salt
1 glass of milk
4.5-5.5 cups flour
a little vegetable oil

To prepare the filling:
dried apricots
sugar to taste
water

Sort out the dried apricots for the filling, rinse, add water (so that the dried apricots are barely covered), add sugar to taste. If you are sure that dried apricots are already too sweet, you don’t need to add sugar. Place on the stove, bring to a boil, reduce the heat and keep on the stove at a low simmer until the dried apricots are soft. Cool.

Bring a glass of milk with butter (150g), three tablespoons of sugar and salt to a boil. Cool to at least 40 C.
And then grind the yeast in a bowl with sugar and flour, gradually diluting with warm milk (water). Place in a warm place for 15 minutes so that the dough rises like a cap. I put it in the microwave, turning it on for 2 minutes at minimum power.

During this time, sift 5.5 cups of flour into a deep bowl in which the dough will be kneaded, and then remove 1 cup from this amount and set aside. I always do this when making yeast dough. Because depending on the amount of flour, the fat content of the milk, and the moisture content of the flour, different amounts of flour may be required. Today it will take 5.5, and in a week it will be much less. There are no strict verified proportions in yeast dough.

Lightly beat the eggs with a fork.

After 15 minutes, when a “cap” appears on the yeast mixture, knead the dough.

Make a well in the flour, pour in the milk-butter mixture, eggs and yeast mixture. Knead the dough. I stir for about 10 minutes until it stops sticking to my fingers. But it doesn't have to be cool. If the dough is too sticky, gradually add (to the desired consistency) flour from a glass set aside.

Having finished kneading, pour odorless vegetable oil into your right palm, stroke the dough on all sides, so to speak, “enclose it in an oil cocoon.” Don't forget to oil the top.

Place the dough in a warm place for an hour. It should rise to about double.

Dump the dough onto a cutting board sprinkled with flour and cut into balls. Pieces 12-14. Let rest for 10 minutes.

Roll each piece into an oval cake, make through cuts, moving away from the edges. Place dried apricots in a “path” in the middle.

Using your fingers, twist each outer strip of dough a little and place them crosswise on opposite sides. We received a “boat”.

Place the finished buns on a baking sheet and let them rest for 15 minutes. During this time, heat the oven to 230-250 C (bakery “trifle” is baked at a fairly high temperature). Brush the dough with yolk mixed with milk.

Place the baking sheet on the middle shelf of the preheated oven. Bake for 15 to 20 minutes until golden brown.

Take out a baking sheet and cover it with a cotton towel until the buns cool.

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