Spring Apricot and Almond Viennoiseries

Ingredients

• Strong bread flour500g
• Caster sugar60g
• Fine salt10g
• Fresh yeast15g
• Whole milk (cold)280g
• Unsalted butter (for dough)50g
• Unsalted butter (for lamination, cold)280g
• Dried apricots200g
• Honey40g
• Water100g
• Lemon juice15g
• Almond flour120g
• Unsalted butter (softened, for frangipane)100g
• Powdered sugar100g
• Eggs2
• Vanilla extract5g
• Flaked almonds60g
• Egg yolk (for wash)1
• Whole milk (for wash)15g
• Apricot jam (for glaze)60g

Method

1. 1.Mix flour, sugar, salt, yeast, milk, and soft butter into a smooth dough. Knead 8 minutes until elastic, wrap flat, and refrigerate 1 hour.
2. 2.Pound cold lamination butter into a 20×20cm square between parchment. Keep cold.
3. 3.Enclose butter in dough (beurrage). Give three single folds, resting 30 minutes in the fridge between each.
4. 4.Simmer dried apricots with honey, water, and lemon juice until soft and jammy, about 12 minutes. Chop roughly and cool.
5. 5.Cream softened butter with powdered sugar and almond flour. Beat in eggs one at a time, add vanilla. Fold in cooled apricot compote.
6. 6.Roll laminated dough to 40×30cm, about 4mm thick. Spread almond-apricot filling evenly, leaving a 2cm border along one long edge.
7. 7.Roll tightly from the filled long edge into a log. Chill 20 minutes until firm. Slice into 12 rounds, about 3cm each.
8. 8.Place cut-side up on lined baking trays, press gently. Cover loosely and proof at warm room temperature for 1.5–2 hours until visibly puffed and jiggly.
9. 9.Brush with egg wash, scatter flaked almonds on top. Bake at 190°C for 18–20 minutes until deep golden.
10. 10.Warm apricot jam with a splash of water, brush over hot pastries for shine. Cool slightly before serving.