Sweet Apricot Buns (Buchteln)

Yield: 9 buns

Ingredients:

• 2 tablespoons (30 ml) active dry yeast
• ½ cup (120 ml) warm water
• 1/3 cup (80 ml) sugar, plus 2 tablespoons (30 ml), divided
• 2 egg yolks
• 1 egg
• ½ cup (120 ml) milk
• 2/3 cup (160 ml) melted butter, divided
• ½ lemon, zest only
• ½ orange, zest only
• ¼ teaspoon (1.25 ml) salt
• 3 ½ cups (830 ml) all-purpose flour
• 3/4 – 1 cup (180–240 ml) apricot jam
• Icing sugar, for serving

Method:

Combine yeast, warm water, and 2 tablespoons (30 ml) sugar in a small bowl. Leave for 10 minutes, until foamy.

In a small bowl, beat the egg yolks and egg together.

Stir together the yeast mixture, the beaten eggs, milk, 1/3 cup (80 ml) butter, lemon zest, orange zest, and salt until well combined.

In a large bowl, sift together the flour and remaining sugar.

Pour the yeast-egg mixture into flour mixture and stir with a wooden spoon until a dough forms.

Transfer dough to work surface and knead with hands until dough is pliable and smooth.

Transfer to a bowl and cover with plastic wrap. Let rise for 2 hours.

Punch the air bubbles out of the dough, transfer to a lightly floured surface and roll out evenly to ¾-inch (2 cm) thick.

Cut out into circles that are about 3 1/2-inches (9 cm) in diameter.

Fill the middle of each circle with 1 ½ tablespoons (22.5 ml) of apricot jam, then wrap dough around the filling, pinching at the top to secure.

Brush each bun evenly with the remaining melted butter.

When buttered, arrange neatly, seam-side down, in a high-sided baking dish. For a round dish, start in the middle and make concentric circles. For a rectangular dish, use rows.

Cover and let rise for 20-30 minutes.

Preheat oven to 325 F (160 F).

Place buns on the middle rack and bake until golden brown, about 25-30 minutes.

Remove, let cool, then dust with icing sugar and serve.

Buon appetito!