Apricot Cream Cheese Buns

1. 1

   Make the dough in a bread maker and let sit for 40 minutes for the first rising.

2. 2

   When the rising has finished, divide the dough into 9 equal parts (about 40 g each), roll the dough into balls, and let the dough sit for 15 minutes.

3. 3

   Once the dough has finished sitting, lightly press the dough balls into 7-8 cm diameter discs.

4. 4

   Arrange on a baking sheet with 3-4 cm gaps between.

5. 5

   (Press a round cookie cutter into the dough without cutting through.)

6. 6

   Let sit for the second rising for about 40 minutes.

7. 7

   Bring the cream cheese for the filling and the unsalted butter to room temperature, then place into separate plastic bags.

8. 8

   Once the rising has finished, press down the centers of the discs.

9. 9

   Fill the wells with the cream cheese.

10. 10

    Top the cream cheese with the apricots and squeeze the almond cream around the edge.

11. 11

    Bake in an oven at 170C for 10~11 minutes.

12. 12

    Once cooled, dust with powdered sugar and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.