Sweet Apricot Buns
Sweet Apricot Buns - Delicious and wonderfully fragrant bread for the morning
Healthy, because
Even smarter
Nutritional values
These sweet apricot buns contain various polyunsaturated fatty acids as well as plenty of beta-carotene.
For more variation try adding 3-4 ounces of raisins or 1.5 ounces of chocolate chips to the recipe. If you want it to be savory, leave out the honey and knead in finely chopped dried tomatoes and some pizza spice.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 468 mg | (12 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- ¾ cup Carrot juice
- 2 Tbsps honey
- 3 Tbsps Canola oil
- 6 dried, soft Apricot
- 5 ozs Pastry flour
- 4 ozs tender Oats
- ½ pinch Dry yeast
- 1 pinch salt
Kitchen utensils
Preparation steps
Heat carrot juice in a small pot. Add honey and stir to dissolve, then stir in oil. Chop apricots.
Combine flour, oats and yeast in a mixing bowl. Mix in lukewarm carrot juice, apricots, and salt.
Knead with a hand mixer until dough is elastic, adding a little more juice if necessary. Cover dough and let rise about 30 minutes in a warm place.
Line a baking sheet with parchment paper. After dough rises to double the volume, knead well again. Lightly dust work surface and hands with flour and shape dough into a thick roll.
Cut 12 equal portions from the roll and shape into round buns. Place on baking sheet and let rise again for 15 minutes.
Brush buns with a little water and bake in a preheated oven at 400°F/convection 350°F on a middle oven rack for 12-15 minutes. Cool on a wire rack before serving.
