Description
Delight in these fragrant Orange Blossom Apricot Rolls, featuring a tender, buttery dough infused with orange blossom water and vanilla. Filled with sweet apricot jam and finished with a light orange glaze, these rolls are perfect for breakfast or an elegant snack.
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. Warm the milk slightly and sprinkle the active dry yeast on top. Let it sit for about 5 minutes until the yeast foams. Stir in the orange blossom water, vanilla extract, and beaten egg into the milk mixture.
- Form & Knead: Add the liquid mixture to the dry ingredients and stir until a shaggy dough forms. Turn the dough out onto a floured surface and knead until it becomes smooth. Gradually incorporate the softened unsalted butter while kneading until the dough is silky, elastic, and well combined. Place the dough in a lightly oiled bowl, cover it, and let it rise until doubled in size, approximately 1 hour.
- Shape into Pinwheels: Roll the dough out on a floured surface into a rectangle about 30×40 cm (12×16 inches). Spread the apricot jam evenly over the dough, leaving a 2 cm border around the edges. Starting from the long side, tightly roll the dough into a log and pinch the seam to seal it.
- Slice & Proof: Using sewing cotton or a sharp knife, slice the log into approximately 9 even pinwheels. Arrange them snipped side up in a greased pan. Cover and allow the rolls to rise again until puffed, about 30 minutes.
- Bake: Preheat the oven to 180 °C (350 °F). Bake the pinwheels for 20 to 25 minutes until they turn golden brown and cooked through.
- Glaze: While the rolls are still warm, whisk the icing sugar with enough orange juice to create a smooth, drizzling consistency. Drizzle the glaze over the warm rolls and let it set slightly before serving.
Notes
- Make sure the milk is only warm, not hot, to activate the yeast properly without killing it.
- Using sewing cotton to slice the dough creates clean, even pinwheels without squashing the roll.
- Allow the dough to rise fully at both proofing stages for a light, fluffy texture.
- You can substitute apricot jam with other fruit preserves if desired.
- Store leftover rolls in an airtight container and reheat gently before serving.
