Apricot and coconut chelsea
Sweet Buns, Sweet Snacks

Apricot and Coconut Chelsea Bun


An apricot and coconut spiced scroll. Make a tray and enjoy with a coffee.



9 serves

Prep time

60 minutes 1st raising time+ 45 minutes for 2nd raising time

Cooking time

20 minutes


  • 1 1/4 tsp dry yeast

  • 2/3 cup lukewarm milk

  • 3 cups plain flour

  • 1/4 cup caster sugar

  • 1/4 tsp salt

  • 2 large eggs, lightly beaten

  • 125 grams butter, melted

  • 1/4 cup desiccated coconut

spiced butter and Apricot filling

  • 100 grams butter, softened

  • 1/2 cup lightly packed soft brown sugar

  • 2 tsp ground cinnamon

  • 1/2 cup dries apricots, chopped

Lemon drizzle icing

  • 1 cup icing sugar, sifted

  • 2 tsp boiling water

  • 2 Tbsp lemon juice


  • Combine yeast and milk, leave in a warm place for 5 minutes or until bubbles appear.
  • In a large mixing bowl combine flour, sugar, salt, eggs, coconut, butter and yeast mixture. Beat with a dough hook attachment on low for 1 minute or until just combined.
  • Increase speed to high and beat for a further 8 minutes or until dough comes away from the sides of the bowl. Place in lightly greased bowl, cover with a damp tea towel and leave in a warm place for 1 hour or until doubled in size.


  • Beat butter, sugar and cinnamon until light and fluffy. Fold in apricots. Roll dough to 60 cm x 25 cm. Spread with spiced butter leaving a 1 cm border . Roll from the longest side tightly into a log. Cut into 9 pieces, place cut side down in a greased lined tin.Cover with a damp tea towel for 45 minutes or until doubled in size.
  • Bake in a preheated oven at 180 C or 160 C fan- forced. Cover loosely with foil and bake 30 minutes until dough is cooked through. Stand in tray for 15 minutes before turning onto a wire rack to cool.
  • Combine icing sugar, water and lemon juice, drizzle over buns.

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