braided apricot buns

(click on image for larger view and more photos)
apricot buns I was making bagels yesterday and suddenly decided that I should try making something like the amazing braided bread I saw when surfing through various blogs last month.

But I couldn’t remember exactly how I had come across the blog. So, as the bagel dough was rising, I wandered through the history on my browser. But no go. I had a vague recollection that the dough was flattened into a rectangle and then jam was placed into the center before cutting the edges into strips to create a braid. Even though I couldn’t find the blog, I went ahead anyway. How hard could it be??

making apricot buns Not wanting to make a whole braided loaf, I decided to make buns instead. The dough is enough for 12 bagels; I made 8 bagels and 4 braided apricot buns. (click on image for larger view and more photos)

Just before baking the buns, I brushed the risen braids with the malted water left over from parboiling the bagels. I don’t know if it made any difference at all… but they looked pretty darn good when they came out of the oven!

(Remind me to post about the bagels too. In the meantime, here is the bagel recipe I followed.)

We had the apricot buns with goat cheese and coffee for breakfast this morning. I was pretty happy. They really were good. They were actually very good – wonderfully chewy with pockets of lovely candied apricot jam. Although… they could have used a tiny bit more jam inside. I would have loved to have slathered them with butter but my butter intake is being very strictly rationed right now. T wanted the buns to be sweeter as well and had his with butter, goat cheese and orange marmalade.

Next time (because there will be a next time), instead of apricot jam, I want to try making an onion marmelade and slathering that inside when shaping the buns. I bet they’d be delicious that way with soup.

The Lost has been Found:

Naturally, after taking the buns out of the oven, I found Leann’s (“Eating to Live”) site and saw that she had added cream cheese as well as preserves to her bread:

Sorry to have lost you and so glad to have found you again, Leann!! (I’ve bookmarked your site now….) Many thanks for a great idea.

 

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  • Wow, they turned out GREAT!!!!! I am so glad you shared these with us and thanks for linking to me, too. :)

  • It all sounds divine! I especially like the bagesl with goat cheese … nice!

  • These look and sound great! Braided loaves always resonate with me as they were one of the first things I made with my mother in my very early kitchen days (I was 6 at the time).Those loaves were much simpler; 3 rolls of dough briaded into one; now that I think of it, I guess they were plaited. Well, close enough!

  • ejm

    The thanks go to YOU, Leann, for posting your braided bread in the first place.

    Ivonne, I love bagels with goat cheese as well. But I think my favourite bagel condiment is (are??) butter, cream cheese and apricot jam. My second favourite is (are??) cream cheese, smoked salmon and capers.

    What a lovely memory, Mats. I remember watching Mom make bread when I was about 7 but I don’t recall if I got to actually do any of the shaping. And I keep meaning to make real braided bread the way that you and your mother did but I also keep forgetting! (Plaits, braids – I always thought they were the same.) I’ve only done it once before, at a friend’s house when I was holding her hand while she made her first challah loaf (brilliant success – she was thrilled)

    I think that the next time I make cinnamon buns, I’ll braid them instead of making buns.

  • Not to push the early baking experience too far, I think what made me most enthusiastic at the time was the “cook’s hat” that my mother sewed for me and that I wore at all times during my early kitchen years. I felt like a pro!!