Originally Posted by
IceLeopard
Thanks, all.
I may try that first recipe and see how close it is. Someone on another board suggested brushing orange marmalade on the layers before folding.
If you go to the site I posted & read down thru the replies/posts...you will see that any liquid placed on the rolled out dough or a too warm room will make the sugar melt, causing a mess. I would assume any flavoring or liquid would need to be part of the dough ingredients. The only wet ingredients I see on the recipe are water to activate the yeast, vanilla & sour cream.
Maybe the recipe you had used a pulverized orange in place of the sour cream? I have no idea if that'd work.