Apple and apricot jam buns are made from soft yeast dough, apples, cinnamon, and fruity apricot jam. The apples bring a fresh, lightly tart note, while the apricot jam adds sweetness and a lovely fruity contrast. These buns are particularly suited to breakfast or brunch.
What Are Apple and Apricot Jam Buns?
Sweet filled buns have appeared in many forms across European baking traditions, with variations ranging from enriched yeast rolls to steamed or boiled doughs finished in the oven. The idea is wonderfully straightforward: take a soft dough, add a sweet filling, and turn it into an individual portion that is easy to serve.
This particular recipe has an interesting twist because the filled dough is briefly boiled before baking. That extra step is not something you see in every bun recipe. The short dip in hot water gives the dough an additional cooking stage before it enters the oven, while the final bake develops colour and finishes the texture.
Apples and apricots are also natural companions in sweet baking. Apples contribute moisture and a gentle tartness, while apricot jam brings concentrated fruit flavor and sweetness. Add cinnamon to the equation and you have a combination that has been appearing in pies, pastries, cakes and other desserts for generations.
The buns are also pleasantly adaptable when it comes to serving. They can be enjoyed warm for breakfast, packed as a snack, or served as part of a leisurely brunch spread. And because each bun is filled individually, everyone gets their own little parcel of apple, jam and cinnamon.
Pro Tips for the Best Apple and Apricot Jam Buns
- The milk should feel pleasantly warm rather than hot. Very hot milk can damage the yeast and make it difficult for the dough to rise properly. If it feels comfortably warm on your finger, you are generally in the right territory.
- The recipe calls for two hours, so resist the temptation to rush this stage. Yeast dough needs time to develop volume and structure. Keep the bowl somewhere reasonably warm and free from cold draughts.
- Large apple chunks can make the buns difficult to close neatly. Smaller pieces distribute the fruit more evenly and make the buns easier to shape. You want enough apple in every bun without creating a filling mountain that refuses to stay inside.
- Apricot jam has a sneaky talent for escaping when given the opportunity. Use enough to provide a good fruity centre, but leave sufficient dough around the edges to seal the filling securely.
- After adding the filling, pinch the edges together firmly. Check the seam before moving the bun to the next stage. A properly sealed bun is much less likely to lose its jam during boiling.
- The recipe calls for just 30 seconds in hot water. This is not the moment for a long soak. Keep the timing short and consistent so the dough receives the intended pre-cooking without becoming waterlogged.
- The buns need room to bake without sticking together. Arrange them with a little breathing space on the baking tray. If they touch during baking, they may be harder to separate neatly afterward.
- Ovens vary, so start checking the buns toward the end of the stated baking time. You are looking for a cooked, lightly golden exterior rather than an overly dark crust.
- The finishing butter is easiest to spread while the buns are still warm from the oven. It helps keep the surface soft and adds a pleasant richness to the finished buns.
- Some apples are much juicier than others. If your chopped apples release a lot of liquid, avoid adding that excess moisture to the buns. Too much liquid can make the filling messy and interfere with sealing.
Frequently Asked Questions
Can I use a different type of jam?
Absolutely. Apricot jam works particularly well because its fruity sweetness complements both apples and cinnamon, but you can experiment with other jams. Raspberry, strawberry, peach or plum would each create a different flavor profile. Choose a reasonably thick jam rather than an extremely runny preserve. A loose filling is more likely to leak during shaping and boiling. If your jam is particularly liquid, use a slightly smaller amount in each bun.
What type of apples should I use?
You can use most eating apples for this recipe, although apples with a pleasant balance of sweetness and tartness work especially well. A firmer apple will also hold its shape better during cooking.
Can I prepare the dough ahead of time?
Yes, the dough can be prepared ahead if you plan the timing carefully. Once mixed, yeast dough generally needs suitable conditions to rise, so keep it covered while it rests.
Why does the recipe boil the buns before baking?
The brief boiling stage gives the dough an additional cooking step before it goes into the oven. It is a technique that differs from the standard method used for many sweet yeast buns.
Can I skip the cinnamon?
Yes, although cinnamon adds an especially pleasant warm spice note to the apple and apricot combination. If cinnamon is not your favorite, you can leave it out. You could also experiment with a small amount of another warm spice. Nutmeg or a little mixed spice could work, but use it sparingly so the fruit remains the main flavor.
Can I use wholemeal flour?
You can replace some of the plain flour with wholemeal flour, but the texture will change. Wholemeal flour generally produces a denser, more substantial dough than refined flour. You may also need to account for differences in liquid absorption depending on the flour you use.
How do I know when the dough has risen enough?
The dough should increase noticeably in size during the two-hour resting period. It should look fuller and feel lighter than when it was first mixed.
Why did my filling leak out?
The most common reasons are overfilling or failing to seal the dough properly. Jam needs very little encouragement before it starts looking for an escape route.
Can I make the buns smaller?
Yes. You can divide the dough into more than 12 pieces if you prefer smaller buns. This can be useful if you are serving them as part of a brunch spread or snack table. Keep in mind that smaller buns may require less baking time, so start checking them earlier. The goal is to bake them until properly cooked without drying them out.
Can I freeze apple and apricot jam buns?
Yes, these buns can be frozen once they have cooled completely. Place them in an airtight freezer-safe container or wrap them well to protect them from freezer air. For best results, freeze them without adding an excessive amount of finishing butter. Thaw them thoroughly and warm them gently before serving. The texture is generally more enjoyable when reheated rather than eaten cold.
How should I serve these buns?
They are excellent served warm for breakfast or brunch, particularly alongside coffee, tea or milk. You can serve them on their own because the fruit and jam provide plenty of flavor. For a more substantial breakfast spread, pair them with fresh fruit, yoghurt or another light accompaniment. They can also be served as an afternoon snack when you fancy something homemade and sweet.
How to Store Any Leftovers
Allow the buns to cool completely before storing them. Place them in an airtight container and keep them at room temperature if they will be eaten within a day or so. For longer storage, refrigerate the buns in a sealed container. However, refrigeration can make yeast-based baked goods feel firmer, so gently warming them before serving can help restore a softer texture.
Ingredients
How to Make Sweet Apple and Apricot Jam Buns
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Create the base for the yeast dough, making sure that the milk is warm rather than hot. Add the flour and salt to the milk mixture. Add the butter and mix everything together until a dough forms.
Create the base for the yeast dough, making sure that the milk is warm rather than hot. Add the flour and salt to the milk mixture. Add the butter and mix everything together until a dough forms.
Work the mixture until the ingredients are combined and you have a cohesive dough. Cover the bowl and leave the dough to rise for about two hours.
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Work the mixture until the ingredients are combined and you have a cohesive dough. Cover the bowl and leave the dough to rise for about two hours.
Once the dough has risen, transfer it to your work surface and divide it into 12 equal pieces. Try to keep the portions roughly the same size so the buns cook at a similar rate. Roll each piece out into a small round or oval shape, ready for its filling. Place some apricot jam in the centre of each piece of dough. Add chopped apple pieces and sprinkle with cinnamon.
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Once the dough has risen, transfer it to your work surface and divide it into 12 equal pieces. Try to keep the portions roughly the same size so the buns cook at a similar rate. Roll each piece out into a small round or oval shape, ready for its filling. Place some apricot jam in the centre of each piece of dough. Add chopped apple pieces and sprinkle with cinnamon.
Bring the edges of the dough together around the filling and pinch them firmly to seal. Bring water to a boil and carefully place the filled buns into the hot water for approximately 30 seconds.
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Bring the edges of the dough together around the filling and pinch them firmly to seal. Bring water to a boil and carefully place the filled buns into the hot water for approximately 30 seconds.
Transfer the buns to a suitable baking tray and place them in a preheated oven at 180°C (360°F). Bake for approximately 20 minutes, or until the buns are cooked through and have developed a lightly golden exterior.
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Transfer the buns to a suitable baking tray and place them in a preheated oven at 180°C (360°F). Bake for approximately 20 minutes, or until the buns are cooked through and have developed a lightly golden exterior.
Remove the buns from the oven and, while they are still warm, spread them with melted butter. Give the buns a few minutes to cool before serving, especially if the filling is piping hot.
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Remove the buns from the oven and, while they are still warm, spread them with melted butter. Give the buns a few minutes to cool before serving, especially if the filling is piping hot.
Enjoy!
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