recipe
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Warm water – 150 ml
Warm milk – 150 ml
A pinch of salt
Vanilla sugar – 1 tsp
Yeast – 1 tsp
Egg – 2 pieces
Sugar – 4 tbsp
Sunflower oil – 80 ml
topping
Cold butter – 10g
Sugar – 2 tbsp
Flour – 2 tbsp
Jam Apricot
Lubricate the yolk + milk 1 tsp
Bake at 180°C for 20 – 25 minutes