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Apricot Beigli Rolls

Apricot Beigli Rolls are a beautiful variation of the traditional Central European beigli, a sweet, enriched pastry traditionally rolled around a flavorful filling. In this version, soft, buttery dough is wrapped around a bright apricot filling, creating delicate spirals with a tender crumb and a pleasantly fruity center.

The apricot filling brings a lovely balance to the rich pastry. Its natural sweetness and subtle tang keep the rolls from feeling overly heavy, while a little lemon zest and vanilla add warmth and freshness. Once baked, the rolls develop a golden exterior with a soft, slightly flaky interior that makes them perfect alongside coffee or tea.

These rolls are especially wonderful for holidays, brunches, afternoon gatherings, or whenever you want a homemade pastry that looks impressive without requiring complicated decorating.

Ingredients

For the dough

3 cups (375 g) all-purpose flour
1/4 cup (50 g) granulated sugar
1/2 teaspoon salt
1 teaspoon instant yeast
1/2 cup (120 ml) whole milk, lukewarm
1 large egg
1 teaspoon vanilla extract
10 tablespoons (140 g) unsalted butter, softened
1 teaspoon finely grated lemon zest

For the apricot filling

1 1/2 cups (about 250 g) dried apricots
1/3 cup (80 ml) water
1/4 cup (50 g) granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 tablespoons apricot preserves or jam

For the egg wash

1 egg
1 tablespoon milk

Optional finishing

Powdered sugar, for dusting
Finely chopped toasted almonds, for serving

Step 1: Prepare the Apricots

If using dried apricots, place them in a small saucepan with the water. Bring the mixture to a gentle simmer and cook for approximately 8 to 10 minutes, or until the apricots become soft and plump.

Remove the saucepan from the heat and allow the fruit to cool slightly.

Transfer the softened apricots to a food processor. Add the sugar, lemon juice, lemon zest, vanilla, cinnamon, and apricot preserves. Process until the mixture becomes a thick, spreadable paste.

The filling should be moist enough to spread but not runny. If it seems too thick, add a teaspoon of water at a time. If it seems too loose, let it cool completely; it will naturally thicken as it stands.

Set the filling aside while preparing the dough.

Step 2: Make the Dough

In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.

Add the softened butter and work it into the flour using your fingertips or a pastry cutter. Continue until the mixture resembles coarse crumbs and most of the butter is evenly distributed.

In a separate bowl, whisk together the lukewarm milk, egg, vanilla, and lemon zest.

Pour the wet ingredients into the flour mixture. Stir until a soft dough begins to form.

Turn the dough onto a lightly floured work surface and knead gently for about 5 to 7 minutes. You are looking for a smooth, supple dough that feels soft but is not excessively sticky.

Avoid adding too much flour during kneading. A slightly soft dough will produce more tender rolls.

Step 3: Let the Dough Rest

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel.

Allow the dough to rest in a warm, draft-free place for approximately 60 to 75 minutes, or until it has noticeably expanded.

Because this is a rich dough containing butter and egg, it may rise more slowly than a basic bread dough. It does not necessarily need to double completely in size.