1 tablespoon of honey
2 slightly beaten eggs
1 small cup of yogurt
2 1/2 cups of wheat flour
3 tablespoons of active dry yeast
1/2 cup of dried apricots
4 tablespoons of cold unsalted butter, cut into small pieces
Milk for brushing
2 tablespoons of powdered sugar to dust
For the orange marmalade:
1/2 cup of butter, softened
1/2 tablespoon of orange zest
1 tablespoon of honey
2 slightly beaten eggs
1 small cup of yogurt
2 1/2 cups of wheat flour
3 tablespoons of active dry yeast
1/2 cup of dried apricots
4 tablespoons of cold unsalted butter, cut into small pieces
Milk for brushing
2 tablespoons of powdered sugar to dust
For the orange marmalade:
1/2 cup of butter, softened
1/2 tablespoon of orange zest
Mix the honey with the eggs and yogurt and reserve
In a bowl, combine the wheat flour, yeast, dried apricots, and cold butter pieces
Mix well and make a depression in the center
There, place the mixture of honey and eggs
Mix until all the flour is incorporated
Form a ball and knead it slightly
Place on a floured surface and open into a 22 cm diameter circle
Brush with milk and dust with powdered sugar
With the help of a spatula, place in a greased baking dish and dust with wheat flour
Put in a moderate oven (180°C) that has been preheated for about 40 minutes or until it starts to brown
Remove from the oven, place on a serving platter, and serve warm with the orange marmalade (which is simply butter whipped with grated orange zest until very light)
Dust with powdered sugar, 6 times.
