For Morning Buns

1. In a medium bowl, combine yeast and warm milk.
2. Melt butter in a microwave safe bowl and set aside to cool slightly.
3. In a large bowl, whisk together flour and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine sugar, yogurt, egg, melted butter and vanilla extract.
5. With mixer on low speed, add half of the flour mixture.
6. Add the yeast and milk mixture and beat until just incorporated.
7. Add the remaining flour mixture and mix on low until barely combined.
8. Switch from the paddle attachment to the dough hook attachment and knead dough on medium speed until smooth, about 5 minutes.
9. Dough should be elastic but not sticky. If dough feels tacky, add more flour one tablespoon at at time and continue to knead.
10. Spray the bottom and sides of a large bowl with nonstick cooking spray.
11. Place dough in bowl and turn over one time to coat both sides.
12. Cover with plastic wrap and let rise in a warm place until doubled in size. This should take about an hour.
13. Once dough has risen, lightly punch down center of dough. Cover with a dish towel and let it rest for 5 minutes.
14. Meanwhile, line two baking sheets with parchment paper.
15. Place dough onto a lightly floured surface and roll the dough into a 13 x 21″ rectangle, being careful that dough is even throughout.
16. With a spatula, gently spread cooled apricot almond mixture onto the dough, leaving a 1 inch border at the edges.
17. From the short end, fold over one third of the dough from the right side towards the center, followed by the left side. You now have a 7 x 13″ rectangle. Gently roll to flatten down and seal the new edges.
18. Using a pizza or dough cutter, trim off very edges of the short end to make even.
19. Then cut rectangle into 12 1-inch strips.
20. Take each strip, one by one and twist it gently. Then tie a loose knot with the dough and tuck ends underneath.
21. Place buns on baking sheet and cover with a dish towel. Let rise in a warm place until double in size. About 30 minutes.
22. While buns are rising, preheat oven to 350 degrees.
23. Bake buns on center rack of oven, one sheet at a time until golden brown for 18-20 minutes. A toothpick inserted in the center should come out clean.
24. If buns are browning too quickly, lightly cover with a piece of foil.
25. Remove from oven and brush with Bonne Maman Apricot Preserves. Let cool on baking sheets for 10 minutes before serving.

Apricot Almond Filling

1. Slice dried apricots in half and place in a small saucepan. Fill saucepan with just enough water to cover the apricots by 1 inch.
2. Bring to a boil.
3. Reduce heat to a low simmer and cook about 20-25 minutes until apricots are soft.
4. Drain the apricots reserving 2 TBSP of the liquid from the saucepan.
5. Place the apricots, reserved liquid, sugar and butter in a food processor.
6. Pulse about 12 times until the mixture combines well and has the texture of preserves.
7. Place the mixture in a bowl and gently stir in sliced almonds.
8. Chill in refrigerator until ready to use.