For sweet dough week the signature challenge was a tea loaf ... professional looking amateur Apricot Couronne seen on GBBO. Two different types of European sweet buns, twelve of each.

apricot jam, warmed and sieved, for brushing. ... Knead 5 mins. Put in large greased bowl and cover with a tea towel. ... Shape into 12 equal size buns.

Put in large greased bowl and cover with a tea towel. Leave in warm spot ... 180 and bake for a further 15 minutes. Brush buns while warm with apricot jam to make them shiny.

Makes 12 buns. If the apricot jam is chunky, strain it before using. Ideally, use a baking dish that is taller than the rolls. If the dish is shallow, do not cover them during the second rising.

There are also hot cross buns made with icing, sometimes flavored with fruit like oranges or apricot jam. In the U.K. during Easter, hot cross buns are everywhere. (And if you’re lucky, you’ll ...