The dough can be done in the bread maker. If manually, in warm water add resultando egg + 1 yolk, sugar, salt, dry yeast and flour, softened butter and knead the dough, it is elastic and does not stick to hands, but not steep. If sticky, add flour. Drove the finished dough into a ball and place in oiled bowl, cover with polyethylene. Put in a warm place until increase in 2 times.

Form (diameter 26 cm) for baking smazhem oil and pricipe flour. Roll out the dough into a circle larger than the diameter of the form. Lay out the dough.

Mix cream cheese with 2 tbsp flour. Evenly place the cream cheese on the dough. On the cream cheese put the apricot jam.

Every 2.5 cm will make incisions around the entire circumference of the pellet test, which stands for the edge of the form. Take 2 strips of dough, twist them into a bundle and place on the toppings. So roll all the strips around the circumference of the pellet.

Cover cake with a towel and allow to rise for 40-50 minutes or until until it is doubled. Coat the pie with the beaten egg. Bake in a preheated oven to 190C for about 30 minutes until Golden brown. The finished cake remove from oven and cool at least 30 minutes.