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1
Sift the flour and salt into a large bowl.
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2
Rub the butter into the flour until it resembles fine crumbs.
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3
Stir in the yeast and sugar, then combine the egg and milk and pour the mixture into the flour.
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4
Mix the dough together, pulling it into a ball.
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5
Knead for 3-4 minutes on a lightly floured surface.
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6
Put the dough back in the mixing bowl, cover and leave in a warm place to rise for about an hour, until the dough has doubled.
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7
I like to use a very lightly heated oven for this.
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8
Meanwhile, put the apricots in a small pan, cover with water, bring to a boil and then turn the heat down and simmer for 20 minutes.
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9
Drain and chop the apricots into small pieces.
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10
Crack open the cardamom pods and grind the seeds into a powder.
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11
Stir that into the apricots with the jam.
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12
When the dough has risen, pre-heat the oven to 220 C.
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13
Punch the dough down, then roll into a rectangle about 40cm x 25cm.
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14
Spread over the apricot mixture, spreading it as far out as and onto the edges.
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15
Wet the top, long edge with water, then roll the dough from bottom to top into a long roll.
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16
Press the wet edge to seal.
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17
Cut into rolls, then place on a non-stick baking pan and leave in a warm place for 20-30 minutes.
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18
Scatter the brown sugar over and bake for 12-15 minutes until risen and golden.
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19
Melt the apricot jam in a small pan with 1-2 tbsp water.
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20
When it is bubbling brush it over the top of the buns.
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21
Cool slightly and serve.
