11g baking powder
10g of salt
1 tbsp of honey
80g soft butter
120g soft dried apricots
60g chopped toasted almonds
1 tbsp walnut oil
Mix milk, honey and yeast. Leave to ferment for 15 minutes.
Sprinkle the apricots with 100 ml of boiling water, let them swell for 10 minutes, then chop them.
Mix the flour, almonds, salt, walnut oil and the previous mixture.
Knead for 10 minutes and incorporate the apricots. Let rise, covered with a cloth, for 1 hour to 1 hour 30 minutes.
Rework the dough for 2 minutes and divide it into two balls of the same weight
Knead them again and shape small breads that you will place on a plate with baking paper and brush with egg.
Let rise again for 45 minutes. Preheat the oven to 240°C and bake the loaves for 30 minutes.
Lower the oven temperature to 210°C after 10 minutes of cooking.
Let cool on a rack.