Description
Soft, fluffy yeast rolls subtly flavored with orange blossom water and vanilla, filled with tart apricot jam, twisted into charming pinwheels, baked golden, and finished with a delicate orange‑juice glaze.
Ingredients
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 flour, salt, and sugar.
Warm the milk slightly, sprinkle on the yeast, and let foam (~5 min). Stir in orange blossom water, vanilla, and beaten egg.
Form & Knead:
Add the liquid mix to dry ingredients and stir into a shaggy dough. Turn onto a floured surface and knead until smooth.
Incorporate the softened butter gradually, kneading until the dough is silky and elastic. Place in a lightly oiled bowl; cover and let rise until doubled (~1 hour).
Shape into Pinwheels:
Roll dough into a ~30×40 cm (12×16 in) rectangle on a floured surface.
Spread the apricot jam evenly over dough, leaving a ~2 cm border.
Tightly roll the dough from the long side; pinch the seam to seal.
Slice & Proof:
Use sewing cotton or a sharp knife to slice the log into ~9 even pinwheels. Arrange them in a greased pan, snipped side up.
Cover and let rise again until puffed (~30 min).
Bake:
Preheat oven to 180 °C (350 °F). Bake the pinwheels for 20–25 minutes until golden-brown.
Glaze:
While warm, whisk icing sugar and orange juice to a smooth consistency and drizzle over the rolls. Let set slightly before serving.
- Prep Time: ~20 min (plus rising time)
- Cook Time: 20–25 min
- Category: Dessert
