In a bowl, combine 1 cup of warm milk, 2 ¼ teaspoons of active dry yeast & 1 teaspoon of sugar. Stir and set aside for 10 minutes.
Whisk in 6 tablespoons of melted butter, 1 egg & 1 egg yolk.
In stand mixing bowl mix 3 ½ cup of flour, 1 tablespoon of orange zest, 1 cup of sugar. Pour milk mixture and beat with a hook attachment for about 10 minutes.
Meanwhile, grease a clean bowl with oil. Place the dough into the bowl cover and let it rest for 1 hour or until the the dough doubles inside (I like to place the bowl with the dough into a big dish filled with warm water to help it rise).
With oiled hands divide the dough into 12 parts, roll them into balls and put them on a oiled baking sheet. Cover and let them rest 1 hour or until they rise and almost double in size.
Heat oven to 400F.
Whisk 1 egg with 1 teaspoon water, brush it over the buns, Then sprinkle some sprinkles over the top.
Bake for 18-22 minutes or until golden brown color.
Microwave or heat apricot jam in the double boiler until warm. Brush it over warm buns. Sprinkle more sprinkles.
Using small mixing bowl, whisk ½ of powdered sugar with a little bit of water about 1 teaspoon, or until you get a beautiful glaze not to runny and not to thick. Transfer to resealable sandwich bag, cut corner off end. Pipe cross shapes over the cool buns. Serve with warm apricot jam. Enjoy!
Notes
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