Ingredients

• 500g/1lb plain flour
• 50g/2oz butter
• 2 tsp salt
• 65g/2½oz caster sugar
• 75g/3oz ground almonds
• 1 x 7g/¼oz sachet fact-action dried yeast
• 300ml/10fl oz milk
• warmed
• vegetable oil
• for greasing
• 125g/4oz flaked almonds
• 150g/5oz mixed dried berries
• 75g/3oz dried apricots
• roughly chopped

Directions

• Place the flour into a mixing bowl and
• using your fingertips
• rub in the butter until the mixture resembles fine breadcrumbs. Add the
• salt
• sugar
• ground almonds
• and yeast and stir until well combined.
• Add the milk and mix together with a fork until the mixture comes together as a sticky dough.
• Tip the dough onto a lightly floured work surface and knead for five minutes
• or until the dough is smooth and elastic.
• Lightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour
• or until the dough has doubled in size.
• Lightly grease two baking trays.
• Knock the dough back to its original size and turn out onto a lightly floured work surface. Knead in half of the flaked almonds and all of the dried fruit.
• Sprinkle the remaining flaked almonds onto a plate.
• Divide the dough into 12 portions and shape them into rounds. Roll each round in the flaked almonds and place onto the baking trays
• cut-side facing upwards
• ensuring that the rolls are well spaced. Cover with a tea towel and set aside to prove for one hour.
• Preheat the oven to 220C/425F/Gas 7.
• Bake the almond buns for 15-20 minutes
• or until risen and golden-brown. Remove the buns from the oven and set aside to cool on a wire rack.