In a stand alone mixer, using your dough hook attachment, add flour, yeast, sugar, cardamom, and salt to the bowl and begin to mix on speed 1 for 2 minutes.

Turn off mixer and add to your bowl warm milk, egg, butter, apricots, and 1/2 orange zest.

Turn up the speed on your mixer to 4 and continue to mix for about 8 minutes. This will knead your dough for you. You will know when it’s done kneading when the dough easily separates from the bowl.

Cover your bowl with cling wrap and sit the bowl in a warm place.

Let your dough rise for an hour. It should be double the size when this process is done.

Gently punch your hand into the dough to deflate.

On a floured surface, roll out your dough into a log about 18 inches long. Cut dough into 12 equal slices.

Roll each slice into a ball and place in a lined 9×13 baking dish or cookie sheet. When rolling the dough, first you want to take one slice, flatten it a little, then fold each side so that you can pinch the ends together, then roll into a smooth ball.

Cover the dish with cling wrap and let your buns rise for about 45 minutes.

Once rising is complete, take off cling wrap and gently brush egg wash on top of each bun.

Bake buns at 350 degrees for 25 minutes.

After you take the buns out of the oven, lightly brush the top of each bun with your jam of choice, then let them cool for 5-10 minutes.

While waiting for your buns to cool, begin making your icing. Mix your powdered sugar and milk. Keep in mind that the icing should be thick so that it can stay in place on the bun. If you find that it is too loose, simply add a little more powdered sugar to thicken it up. If you find that it is too thick, then you just want to add a little more milk.

Once your buns are cooled, put a cross of icing on top of each bun.

Enjoy!