Dough (round pan Ø 28 cm):
- 120 g Nominal plain spelt flour
- 80 g Nominal coarse spelt flour
- 30 g cane sugar
- 12 g fresh yeast
- 30 g melted butter
- 2 g salt
- 140 ml lukewarm milk
- 1 egg yolk (1/2 egg yolk will do)
- grated lemon zest
- apricots approx. 500 g, handful of chopped almonds