Rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
200 g wholemeal spelt flour, 125 g freekah flour, 2 tsp baking powder, 100 g unsalted butter, 100 g light muscovado sugar
Stir in the apricots.
80 g unsulphered apricots - chopped
Make a well in the middle and break in the egg. Add the vinegar and 1 tbsp water.
1 large egg, 1 tbsp vanilla vinegar, 1-2 tbsp water
Stir with a knife from the centre outwards until the mixture comes together to form a dough. Add a little extra water if the mixture is too dry.
Divide the dough into twelve and roll into balls between our hands.
Place well apart on a greased baking sheet. Make holes in the middle using a wet finger or thumb and fill them with the apricot jam.
6 tsp vanilla apricot jam
Bake on the middle shelf at 180℃ (160℃ fan, 350℉, Gas 4) for 18-20 minutes when the buns should be well risen and golden.
Remove from the tray onto a wire rack to cool.
Notes
Buns can be made entirely with spelt flour or even plain wholemeal flour.Swap pure apricot jam for the vanilla apricot jam.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.