Plascon Orange and Apricot Cinnamon Buns
Orange and Apricot Cinnamon Buns
Recipe by Tjaart Walraven
Preparation: 25 minutes plus 2 hours
Cooking: 1 hour
280 ml milk, warmed
100 g plus 20 g sugar
1 packet active dry yeast
1 t salt
3 large eggs, at room temperature
700 g flour, divided, plus more for dusting
120 g unsalted butter, softened
Filling (spiced sugar)
210 g lightly packed light brown sugar
1 Tbsp ground cinnamon
1 t ground nutmeg
200 g dried soft apricots (Turkish), finely chopped
finely zest of 2 oranges
110 g unsalted butter, softened
300 g icing sugar
2 lemons, juiced
5 ml vanilla extract
1 pinch salt
Using the bowl of an electric stand mixer whisk ½ the milk, 1 tablespoon of the sugar, and the yeast and let stand until frothy, about 5 minutes.
Using the paddle attachment with the mixer on a low speed, add the remaining milk, the remaining
sugar, the salt, and eggs and beat for 1 minute.
Change to the dough hook and add most of the flour, reserving a few tablespoons.
Starting on a low speed and gradually increasing the speed to a medium pace, mix until the dough is fairly smooth, about 3 minutes.
Reduce the speed to low and add half the butter and the remaining flour.
Transfer the dough to a floured work surface and knead until the dough is soft, smooth and no
longer sticky, about 2 minutes.
Transfer the dough to an oiled bowl, cover, and let rise in a warm place until doubled in size, about
Filling (spiced sugar)
Combine the brown sugar, cinnamon, nutmeg, apricots and orange zest.
Knock the dough back and press down, and then turn out onto a lightly floured surface.
Knead the dough two to three times, and then roll out into a 60 cm long by 30 cm wide rectangle.
Spread two-thirds of the remaining butter all over the dough (do not leave a border).
Sprinkle evenly with the spiced sugar.
Starting at the long side closest to you, tightly roll up the dough, and then pinch the seam closed.
Cut the log of dough into 12 two-inch pieces.
Generously grease the bottom and sides of a deep pan baking tray with the remaining butter and
arrange the rolls, cut side up, in a single layer.
Cover with tin foil and let stand at room temperature for 1 hour.
Pre-heat your oven to 190 °C.
Place the rolls, still covered with the tin foil, in the oven and bake for 35 minutes.
Remove the foil from the tray and continue baking until the dough is cooked through and the tops
are lightly browned, 20 to 30 minutes more.
Remove from the oven, set on a heatproof surface, and let cool for 10 minutes.
Meanwhile, make the icing.
Sift the icing sugar into a bowl, and then gradually add the lemon juice to form a thick but smooth
paste. Add the vanilla and salt, whisking to incorporate thoroughly.
Using a thin-edged knife, cut between the seams of the rolls and transfer to a cooling rack with a
Spread the icing over the top of the rolls and leave to set, about 10 minutes.
Serve warm or at room temperature.