Stir flour and salt in a bowl and pour yeast into a well in the center.
Warm milk and 40g butter until lukewarm, then stir into flour with the egg.
Knead dough on a floured surface for five minutes until smooth and elastic.
Place dough in an oiled bowl, cover, and rise for one hour until doubled.
Roll out the dough into a 30x20cm rectangle.
Brush with melted butter and sprinkle with orange zest, sugar, cinnamon, and dried fruits.
Roll the rectangle tightly and cut into 4cm thick rounds.
Grease a deep roasting tin thoroughly with butter.
Place buns in the tin 1cm apart so they touch when risen.
Leave buns to rise for 30 minutes in a warm place.
Preheat your oven to 190°C.
Bake the buns for 20-25 minutes until they are golden-brown.
Cool the buns slightly in the tin before moving to a rack.
Melt apricot jam with a splash of water and brush over the buns.
Mix icing sugar, orange zest, and water, then drizzle over the cooled buns.