A.a.c Roll Recipe
Make A.a.c Roll Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
A.A.C Filling (Almond, Apricot, Cinnamon)
Assembly & Finish
Method
Dough
- 1
Activate yeast and mix wet ingredients
Warm the water to about 105–115°F (40–46°C). In a small bowl, sprinkle the instant yeast and 1 tablespoon of the granulated sugar over the warm water. Let sit 5–7 minutes until foamy. In a separate measuring cup, whisk together the warm milk, melted butter, and egg until combined.
- 2
Combine dry and wet
In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, remaining sugar, and salt. Add the foamy yeast mixture and the milk/butter/egg mixture. Mix on low speed until a shaggy dough forms, then increase to medium and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add 1 tablespoon water.
- 3
A.A.C Filling (Almond, Apricot, Cinnamon)
- 4
Prepare the filling
While the dough rises, combine the almond meal, chopped dried apricots, brown sugar, ground cinnamon, softened butter, vanilla extract, and orange zest (if using) in a medium bowl. Stir until the mixture is evenly moistened and holds together when pressed. If the apricots are very dry, you can soak them in warm water for 10 minutes and drain well before chopping.
- 5
Adjust texture
Taste and adjust sweetness or cinnamon as desired. The filling should be spreadable but not runny; add an extra tablespoon of almond meal if needed to thicken, or a teaspoon of milk to loosen slightly.
Assembly & Finish
- 6
Roll out dough
After the dough has doubled, punch it down gently and turn it out onto a lightly floured surface. Roll the dough into a rectangle roughly 12 x 16 inches and about 1/8–1/4 inch thick.
- 7
Spread filling
Evenly spread the A.A.C filling over the dough, leaving a 1/2-inch clean border along the long edge opposite you. Gently press the filling so it adheres well to the dough surface.
- 8
Form the roll
Starting from the long edge nearest you, tightly roll the dough away from you into a log. Pinch the seam to seal and tuck the ends under. If you prefer individual rolls, slice the log into 10–12 even pieces (about 1 to 1 1/4 inches each). For a single loaf-style spiral, place the log seam-side down on a parchment-lined baking sheet and shape into a ring or place in a greased 9x5-inch loaf pan.
- 9
- 10
Preheat oven and egg wash
Preheat the oven to 350°F (175°C). In a small bowl, whisk together the egg yolk and 1 teaspoon milk to make an egg wash. Brush the tops of the rolls or loaf with the egg wash and brush any exposed dough edges with melted butter for a richer crust. Sprinkle sliced almonds evenly over the tops.
- 11
Bake
Bake in the preheated oven for 22–30 minutes. Individual rolls typically take 22–25 minutes; a larger loaf may take up to 30 minutes. Bake until the tops are golden brown and the internal temperature reads about 190°F (88°C) in the center for a loaf.
- 12
Cool and glaze
Remove from oven and brush immediately with remaining melted butter. Let cool in the pan for 10–15 minutes, then transfer to a wire rack. If using the optional glaze, whisk the confectioners' sugar with the lemon juice and 1–2 teaspoons of water to a drizzling consistency. Drizzle over warm rolls.
- 13
Serve
Allow glaze to set for a few minutes, then serve warm or at room temperature. Rolls are best the day they are made but keep well stored in an airtight container for 2 days; refrigerate up to 4 days and reheat gently.
