Recipe: Queen’s Apricot Buns

These deliciously moist buns can also be made completely dairy‑free. In that case, use only apricot purée as the liquid, replace the whipped cream with a plant‑based version, and use oil such as canola oil in the dough. Try different Bonne purées for making your own homemade jams!

Ingredients

Dough:
2 dl milk
3 dl Bonne Apricot Purée
50 g fresh yeast
1 tbsp cardamom
1 egg
2 dl sugar
approx. 13 dl wheat flour
200 g butter or margarine

For the top:
1 egg
1 dl pearl sugar

Queen Jam:
5 dl Bonne Queen's Purée
250 g jam sugar

Additionally:
2 dl heavy cream
2–3 tbsp powdered sugar

Instructions

Start by preparing the jam, preferably the day before or earlier.
Pour the Bonne Queen's Purée into a saucepan and bring to a boil.
Add the jam sugar while stirring and let simmer gently for about five minutes.
Allow to cool for a moment, then transfer to a clean glass jar. Store in the refrigerator.

Make the bun dough.
Place the milk and apricot purée in a bowl and warm until the mixture is lukewarm.
Dissolve the fresh yeast into the liquid. Add cardamom, egg, and sugar. Knead in the wheat flour.
Finally add the melted butter or margarine and knead until smooth.
Let the dough rise under a cloth until doubled in size.

Knead the dough and divide it into two parts.
Shape into even logs and cut into equal pieces.
Roll into small buns and let rise under a cloth for about 15 minutes.
Brush with beaten egg and sprinkle with pearl sugar.
Bake at 225°C on the middle rack for about 10–13 minutes.
Let cool.

Whip the cream and sweeten with powdered sugar.
Cut the buns in half and pipe whipped cream onto the bottom halves.
Add Queen jam in the center.
Place the bun tops back on.

Tip! Add fresh strawberries, blueberries, or raspberries as decoration.