Name: Apricot Streusel Buns
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

Directions

1
Custard first: Warm the milk with the vanilla. Beat the egg yolks, sugar and cornstarch until pale, slowly stir in the warm milk, strain back into the pot. Boil while stirring until thick, stir in the butter. Cover with plastic wrap on the surface and chill completely.
2
Sift the flour into a bowl, make a well, add the yeast, 1 tsp sugar and a little lukewarm milk. Stir briefly, salt at the edge, cover and wait 10 minutes until it foams.
3
Add the remaining sugar, milk, egg and vanilla and knead. Work in the butter piece by piece until smooth. Cover and let rise 1 hour until doubled.
4
For the streusel, mix the flour, sugar and vanilla, rub in the cold butter until crumbly. Chill.

Nothing sticks. Everything releases.

Your cake comes out clean, every single time.

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5
Roll out the dough 0.8-1 cm (⅓ inch) thick, cut out circles (9-10 cm / 3 ½-4 inches) and place on a lined baking sheet. Knead and re-roll the scraps. Cover and rise another 20-30 minutes.
6
Preheat the oven to 180 °C (350 °F). Press a deep well into each bun with the bottom of a glass, leaving a 1.5 cm (½ inch) rim. Brush the rims with egg yolk and milk.
7
Pipe 1-1.5 tbsp custard into each well, add 1 tsp apricot jam in the center - not to the edge, or it runs over.
8
Sprinkle the streusel onto the rim only, then bake 15-18 minutes until golden. Cool on a wire rack and dust with powdered sugar.

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Matching course module: Sweet Yeast Dough