Name: Apricot Streusel Buns Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 6 buns
Ingredients: 250 g all-purpose flour (2 cups); 40 g sugar (3 tbsp); 1 tsp dry yeast (5 g); 110 ml lukewarm milk (scant ½ cup); 40 g soft butter (2 ½ tbsp); 1 egg (medium); 1 pinch of salt; a little freshly ground vanilla; 250 ml milk (1 cup); 3 egg yolks; 50 g sugar (¼ cup); 30 g cornstarch (¼ cup); freshly ground vanilla or seeds of 1 vanilla bean; 15 g butter (1 tbsp); 60 g all-purpose flour (½ cup); 40 g sugar (3 tbsp); 40 g cold butter (3 tbsp); a little vanilla; approx. 6-8 tsp chunky apricot jam; 1 egg yolk; 1 tbsp milk; powdered sugar for dusting

FAQ

Apricot Streusel Buns Questions

How do you know the yeast dough has risen enough before shaping?

You're looking for the dough to roughly double in size after that first 1 hour rise, so it feels soft and puffy rather than dense. If your kitchen is cool, just give it extra time rather than rushing - a properly risen dough is what gives you that light, pillowy bun texture.

Can you swap the apricot jam for something else?

Yes, you can use another chunky jam like plum or cherry if that's what you have on hand. Just keep it thick rather than runny, since a loose jam is more likely to bubble over the rim during baking.

How should you store these buns once they're baked?

Because of the custard filling, you'll want to keep these in the fridge rather than at room temperature, ideally in a covered container. They're really at their best the day you bake them, since the streusel softens a bit over time.

Can you make the custard and dough ahead of time?

Definitely - the custard needs to chill completely anyway, so making it a few hours ahead or even the night before works well. The yeast dough can also be prepared in advance up through the first rise, then you just shape, fill and bake when you're ready.

What's the most common mistake when filling these buns?

The biggest slip-up is overfilling, especially with the jam - the recipe is clear that it shouldn't touch the edge, or it will run over while baking. You'll also want to brush egg yolk only on the rim and keep the streusel there too, so the center stays open for the custard and jam to set properly.