Prep Time : 20 + 15 Minutes | Cook Time : 20 Minutes | Total Time : 3 hours | Difficulty : Bread
Hello my lovelies! Ever since I made Pan de Muerto last year I’ve been thinking about ways to add orange blossom to things. For the longest time I couldn’t get past the fact that the scent reminded me of the small soaps my mum carried in her handbag in case we needed to wash our hands while we were out somewhere. There was a time before readily available hand sanitiser. But once I tried it I was hooked. It works so well with vanilla and fruit flavours. These rolls are an excellent way to try a new flavour in a familiar form. This batch makes nine scrolls but you can double it to fill a 9 x 13 pan with them if you decide you love them as much as I do. This is an enriched dough so it’s a bit messy to handle. Persevere. Please don’t add extra flour while kneading – it will come together trust me. The butter and egg help make these buns soft and rich and delectable. Let’s be honest in a rainy week like this we all need something golden and sweet to get us through.
Mix the flour, salt and sugar in a large bowl.
Warm the milk with a pinch of sugar and sprinkle over the yeast. Leave to get foamy. Add the orange blossom water, vanilla and egg and beat together with a fork.
Add the liquid to the dry ingredients and mix to a dough.
Tip the dough out onto the bench and knead until smooth and elastic.
Pat the dough out a bit an spread half the butter over it.
Knead until the butter is absorbed. It will look like this for a bit.
Then it will look like this. Yay.
Repeat with the remaining butter. Put the dough back in the bowl, cover and leave in a warm spot to double in size.
Tip the dough out onto a lightly floured surface. The dough is soft so it will stick if you don’t have a bit of flour to help. Roll it out into a 30 by 40 cm rectangle.
Spread the jam over the dough, leaving a one inch border along one long edge.
Roll up the dough starting at far edge. When you get close to the border stop rolling. Stretch the border up and over the log of dough and pinch it together on top.
Make sure the roll of dough is loosened from the bench. Use a length of sewing cotton to cleanly cut the roll into nine pieces. The cotton won’t squash the dough – even the sharpest knife can smush it down and force jam out the end and make a mess.
Arrange the slices into the greased pan.
Set aside in a warm spot until doubled in size. The pinwheels will squish together as they rise.
Heat the oven to 180C (350F). Bake the pan of pinwheels for 20 to 25 minutes until golden brown.
Remove the pan from the oven and leave to cool a bit. Mix the icing sugar with a little orange juice until you get a soft thick glaze. When the rolls are warm but not hot drizzle with glaze.
Now remove all obstacles between the pan of warm sticky rolls and ya face…
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Apricot + Orange Blossom Pinwheels
Prep Time : 20 + 15 mins | Cook Time : 20 mins | Total Time : 3 hours | Difficulty : Bread
Makes : 9 pinwheels
Soft fluffy rolls scented with orange blossom and vanilla and filled with tart apricot jam.
Ingredients:
- 2 cups + 2 tablespoons (300 grams) bread flour
- 1 teaspoon fine salt
- 2 tablespoons sugar
- 1/2 cup + 1 tablespoon (135 mls) full fat milk
- 1 teaspoon active dried yeast
- 2 teaspoons orange blossom water
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons (30 grams) unsalted butter
- 1/4 cup apricot jam
To finish:
- 1/4 cup icing sugar
- orange juice to mix
– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients –
Equipment:
- bowls and spoons
- rolling pin and cotton thread
- 8 inch square pan greased with coconut oil
Directions:
Mix the flour, salt and sugar in a large bowl.
Warm the milk with a pinch of sugar and sprinkle over the yeast. Leave to get foamy. Add the orange blossom water, vanilla and egg and beat together with a fork.
Add the liquid to the dry ingredients and mix to a dough.
Tip the dough out onto the bench and knead until smooth and elastic.
Pat the dough out a bit an spread half the butter over it.
Knead until the butter is absorbed. It will look like all broken and messy for a bit. Then it will come together.
Repeat with the remaining butter. Put the dough back in the bowl, cover and leave in a warm spot to double in size.
Tip the dough out onto a lightly floured surface. The dough is soft so it will stick if you don’t have a bit of flour to help. Roll it out into a 30 by 40 cm rectangle.
Spread the jam over the dough, leaving a one inch border along one long edge.
Roll up the dough starting at far edge. When you get close to the border stop rolling. Stretch the border up and over the log of dough and pinch it together on top.
Make sure the roll of dough is loosened from the bench. Use a length of sewing cotton to cleanly cut the roll into nine pieces. The cotton won’t squash the dough – even the sharpest knife can smush it down and force jam out the end and make a mess.
Arrange the slices into the greased pan.
Set aside in a warm spot until doubled in size. The pinwheels will squish together as they rise.
Heat the oven to 180C (350F). Bake the pan of pinwheels for 20 to 25 minutes until golden brown.
Remove the pan from the oven and leave to cool a bit. Mix the icing sugar with a little orange juice until you get a soft thick glaze. When the rolls are warm but not hot drizzle with glaze.
Cook’s Notes:
- If you like these you may also like to try swapping the apricot for raspberry jam, omitting the orange blossom water and adding a little rosewater to the glaze.
- Try not to overfill the dough with jam – it can make everything a sticky mess and the jam will ooze out while the buns rise.
– These pinwheels are best the day they are made but will keep in an airtight container at room temperature for up to three days –
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