Lemon-Apricot Sticky Buns are sweet, tart, and gooey. But they aren’t low-calorie or diabetic-friendly! A perfect once-per-year treat, maybe for Easter?
Who doesn’t love sticky buns? Their delicious gooeyness (is that a word?) brings out the child in all of us. But traditional cinnamon sticky buns seems to be a winter-time treat to me. For the Easter season I wanted something bright and spring-like. So I combined two of everyone’s favorite things; cold weather baking and warmer weather lemon. For good measure I threw in some dried apricots and apricot jam left over from last summer.
Sticky buns aren’t difficult to make, they just take a little time. Not as much time as a loaf of sourdough bread, but more time than a loaf of quick bread. Remember, since sweet dough dries out rather quickly, these buns are best made the same day they are to be eaten.
- 3½ cups unbleached all-purpose flour
- 2 tsp active dry yeast
- 3 Tbsp sugar
- 2 Tbsp dry milk
- 1 tsp salt
- 1 large egg
- ¾ cup water
- 2 Tbsp plain yogurt
- 1 cup granulated sugar
- ½ cup snipped dried apricots
- grated peel from 1 large lemon, about 2 Tbsp
- 1 egg
- 1 Tbsp water
- ½ cup apricot jam
- 1 Tbsp lemon juice
- 1 cup granulated sugar
- 3 Tbsp melted butter
- 1 cup chopped macadamia nuts (optional)
- Combine all dough ingredients and knead until a soft, smooth dough forms.
- Place in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
- Meanwhile, make the filling by combining the sugar, lemon peel and snipped apricots.
- In a separate bowl, make an egg wash by combining the egg and water with a fork until well mixed.
- Lightly coat a flat work surface with flour. Turn out the dough on the surface and roll into a 14 x 20 inch rectangle.
- Brush the dough with the egg wash and then sprinkle with filling mixture.
- Roll up the dough, starting on the short side, until you have a rolled log.
- Using a serrated knife, cut the log in half and then cut each half into 6 equal pieces.
- Make the glaze by stirring all glaze ingredients together. Pour glaze into a greased 9 x 13 inch pan.
- Place the cut buns in the pan, on top of the glaze. Cover and let rise for another hour.
- Preheat oven to 350 degrees.
- Remove cover from the buns and bake until golden brown, about 30 minutes.
- Remove from oven and let sit for 5-10 minutes.
- Carefully turn buns onto a cooling rack that has been placed over a large piece of parchment.
- Spoon any glaze that remains in the baking dish over the buns. Cool before eating.
Have you experimented with non-traditional sticky buns? What are your favorite flavors?