(Percentage of daily recommendation)
|Calorie||1,073 kcal||(51 %)|
|Protein||41.53 g||(42 %)|
|Fat||42.51 g||(37 %)|
|Carbohydrates||127.86 g||(85 %)|
|Sugar added||18.9 g||(76 %)|
|Roughage||0.95 g||(3 %)|
|Vitamin A||833.89 mg||(104,236 %)|
|Vitamin D||7.38 μg||(37 %)|
|Vitamin E||17.9 mg||(149 %)|
|Vitamin B₁||0.53 mg||(53 %)|
|Vitamin B₂||1.37 mg||(125 %)|
|Niacin||4.89 mg||(41 %)|
|Vitamin B₆||0.08 mg||(6 %)|
|Folate||164.94 μg||(55 %)|
|Pantothenic acid||0.64 mg||(11 %)|
|Biotin||4.12 μg||(9 %)|
|Vitamin B₁₂||4.63 μg||(154 %)|
|Vitamin C||3.79 mg||(4 %)|
|Potassium||588.37 mg||(15 %)|
|Calcium||170.96 mg||(17 %)|
|Magnesium||10.8 mg||(4 %)|
|Iron||5.19 mg||(35 %)|
|Iodine||222.26 μg||(111 %)|
|Zinc||0.56 mg||(7 %)|
|Saturated fatty acids||19.32 g|
Sift flour into a bowl and create a well in the center. Crumble yeast, 1 tablespoon of sugar and a little milk into well. Sprinkle with flour and let rest for 15 minutes. Add salt, remaining milk, sugar, butter and eggs and knead into a smooth dough. Add more flour or milk, as needed. Cover dough and let rest in a warm place for about 1 hour.
Preheat the oven to 180°C (approximately 350°F).
Coarsely chop apricots and knead into dough.
Divide dough into 8 equal-sized portions and shape each into a 40 cm (approximately 16 inch) long strand. Roll up each strand into a nest shape and press down firmly. Add egg to the middle of each and let rise for another 15 minutes. Remove egg and coat dough with egg yolk. Bake for 20-25 minutes.
Remove and let cool. Serve with eggs.