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delicious bun disaster
Prep Time30 mins
Cook Time30 mins
Servings: 8
for the dough:
  • 1 packet yeast-flour-mix (about 250 g)
  • 100 g all-purpose flour
  • 125 ml milk (lukewarm)
  • 20 g icing sugar
  • 40 g butter
  • 1 egg
  • zest of half an organic orange
  • flour (for the rolling out the dough)
  • oil w/o flavour (for the casserole)
for the filling:
  • 150 g ricotta
  • 20 g icing sugar
  • 1 egg
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 150 g apricots
for the icing:
  • 150 g icing sugar
  • 2 - 3 tbsp lemon juice
  • 1 handheld electric mixer
  • 1 rolling pin
  • 1 casserole (32 cm)
how to...
  • Slightly oil the casserole.
  • Preheat the oven to 160° C w/ fan.
for the dough:
  • Melt the butter & mix w/ the sugar & the milk. The resulting fluid shall be lukewarm.
  • Grate the zest of half of an organic orange.
  • Combine yeast-flour-mix, milk mix & orange zest. Add the egg. Add the additional flour. Mix well w/ the handheld electric mixer until all is combined in a smooth dough mess.
  • Flour a wooden board & put the dough on the board. Start rolling out the dough in an almost rectangular shape. Add some more flour to prevent the dough from sticking to the rolling pin.
for the filling:
  • Clean & pit the apricots. Chop them in small pieces.
  • Combine ricotta, sugar, lemon juice, egg & cornstarch.
  • Distribute the ricotta mix all-over the dough.
  • Distribute the chopped apricots all-over the ricotta mix.
for the assembling:
  • Gently roll the the dough up & cut it into 8 parts. It's a sticky business.
  • Set the parts in the casserole & let it bake for about 30 - 35 min.
  • Let it cool in the casserole.
for the icing:
  • When the buns are at room temperature mix the icing sugar w/ lemon juice & spoon generously all-over the buns.
Yeast-flour-mix: This is a ready-to-use mix for a simple yeast dough. Normally you’ll just add some lukewarm water. For my approach I used the milk-butter-sugar mix instead. It was a little too soft... so I added about 100 g flour.
Ricotta: You may also use cream cheese.
Ricotta mix: The mix is rather runny. If you prefer it more stiff use cream cheese & skip the lemon juice - maybe add the grated zest of an organic lemon instead.
Apricots: You may also use apples or cherries or blueberries or... whatever.
The buns are fine on your kitchen counter for about 2 days.
You may also store them in your fridge for about 2 days.
You may also put any leftovers in the freezer. Let them come back into life - slowly - at room temperature.