Description
Delight in these soft, fragrant Orange Blossom Apricot Rolls, featuring a tender bread dough infused with orange blossom water and vanilla, filled with sweet apricot jam, baked to golden perfection, and finished with a light citrus glaze. Perfect as a breakfast treat or an elegant dessert.
Ingredients
Scale
Dough:
- 2 cups plus 2 Tbsp (≈300 g) bread flour
- 1 tsp fine salt
- 2 Tbsp granulated sugar
- ½ cup plus 1 Tbsp (≈135 ml) full‑fat milk, warmed
- 1 tsp active dry yeast
- 2 tsp orange blossom water
- 1 tsp vanilla extract
- 1 large egg
- 2 Tbsp unsalted butter, softened
Filling:
- ½ cup apricot jam (room temperature)
Glaze:
- ¼ cup icing sugar
- Orange juice (to thin to drizzling consistency)
Instructions
- Prep the Dough: In a large bowl, whisk together the bread flour, fine salt, and granulated sugar until well combined. Warm the full-fat milk slightly and sprinkle the active dry yeast on top, allowing it to foam for about 5 minutes. Then stir in the orange blossom water, vanilla extract, and the beaten egg to the milk mixture.
- Form & Knead: Pour the liquid ingredients into the dry ingredients and stir until a shaggy dough forms. Transfer the dough onto a floured surface and knead until smooth. Gradually incorporate the softened unsalted butter, kneading continuously until the dough becomes silky and elastic. Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size, approximately 1 hour.
- Shape into Pinwheels: Roll the risen dough into a rectangle measuring about 30×40 cm (12×16 inches) on a floured surface. Spread the apricot jam evenly over the dough, leaving a 2 cm border on the edges. Starting from the long side, roll the dough tightly into a log, pinching the seam to seal it well.
- Slice & Proof: Use a length of sewing cotton or a sharp knife to slice the log into about 9 even pinwheels. Arrange the pinwheels in a greased baking pan with the cut side facing up. Cover the pan and let the rolls rise again until puffed, about 30 minutes.
- Bake: Preheat the oven to 180 °C (350 °F). Bake the pinwheels for 20 to 25 minutes or until they are golden brown and cooked through.
- Glaze: While the rolls are still warm, whisk together the icing sugar and enough orange juice to create a smooth drizzleable glaze. Drizzle the glaze over the warm rolls and allow it to set slightly before serving.
Notes
- Make sure the milk is warm, not hot, when activating the yeast to avoid killing it.
- Using sewing cotton to slice the dough log helps maintain neat, even slices without squashing the rolls.
- You can substitute apricot jam with other fruit preserves like raspberry or peach for a different flavor.
- For an extra special touch, sprinkle some slivered almonds on top before baking.
- Store leftovers in an airtight container and consume within 2 days for best freshness.
