Ingredients
Dough
1 (1/4 ounce) packet active dry yeast (2 1/4 teaspoons)
1/4 teaspoon sugar
1/4 cup warm water
1 large egg
1 cup unsweetened coconut milk
1/4 cup butter, softened
1/3 cup sugar
1 teaspoon salt
4 1/4 cups all-purpose flour
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Sprinkle yeast and sugar over warm water;let stand about 5 minutes until foamy. Stir together proofed yeast mixture, egg, coconut milk, butter, sugar, salt, and 1-2 cups of the flour; gradually stir in remaining flour (a KitchenAid stand mixer or bread machine may be used) until a very soft and somewhat sticky dough comes together;add additional flour a tablespoon at a time if necessary to preclude excess stickiness, but be careful not to add too much. Knead (a KitchenAid stand mixer or bread machine may be used) about 8 minutes until dough is smooth and still soft. Place dough into oiled bowl; cover bowl and put in a warm place; allow dough to rise about 1 1/4 hours until doubled. Meanwhile, cream together butter, brown sugar, orange zest, and orange juice to make the glaze; spread glaze evenly across the bottom of a 9x13" baking pan. Combine pecans, coconut, apricots, orange zest, sugar, and cinnamon (save the melted butter for later) to make the filling; stir and toss to mix well. Measure out 1 cup of the filling and sprinkle it evenly over the glaze already in the baking pan; set remainder aside. Once dough has doubled; punch it down then turn out onto a lightly floured surface such as a large cutting board or clean countertop; roll or pat the dough into a 12x18" rectangle. Brush dough rectangle with 2 tablespoons melted butter; sprinkle remaining filling evenly over the dough, leaving a 1" margin along one of the long sides. Roll the dough up jelly-roll-style,beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam and at the ends to seal the roll shut. Cut (see the NOTE below for a very easy cutting method) the roll into 12 even pieces, each about 1 1/2" wide; arrange the cut pieces, pretty-side down, on top of the glaze in the baking pan. Cover the pan and allow the buns to rise about 45 minutes or until once-again doubled. Bake at 350°F for 30-35 minutes until the buns are golden
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails