Steps
- Sprinkle 1½ teaspoons of active dry yeast over 150ml of warm milk; stand for 10 minutes. Whisk in 40g of sugar, 1 large egg, 77g of melted cooled butter, ½ teaspoon of vanilla extract, and ¼ teaspoon of salt.
- Whisk in about two-thirds of 325g of all-purpose flour, then stir in the rest. Knead the sticky dough for about 5 minutes, until smooth. Cover and let rise for 45-60 minutes, until doubled.
- Divide into 12 balls on a lightly floured surface. Flatten each into a 3-3½in / 8-9cm circle, leaving the center thicker. Divide ¼ cup of smooth apricot jam among them, keeping it clear of the edges; pinch firmly closed.
- Butter an 11 × 7in / 28 × 18cm oval baking dish. Arrange the buns seam-side down and brush all over with 3 tablespoons of melted butter.
- Cover without touching the dough; let rise for 20-30 minutes, until puffy. Meanwhile, preheat the oven to 375°F / 190°C.
- Bake on the middle rack for 20-25 minutes, until golden brown. Cool for 5-10 minutes and dust with icing sugar.