If the yeast is active, soak in warm milk. Fast are introduced into the dough directly in the kneading. If the cheese is dry and mild flavor, it is necessary to wipe through a sieve. Then mix with sugar, egg and melted butter. Then add the milk with yeast and mix well. Add the flour and knead the dough. The dough cover with a towel and put in warm place to rise for an hour. Happy owners of bread can just load all the ingredients into HP and put the "Dough" Until the dough is suitable, cut the dried apricots. The dough was airy and slightly sticky.

Turn on the oven on a very small fire, about 50-60 degrees. Test is obtained 1100 grams. I divided into 25 parts. The piece of dough place the dried apricots and semipaved in the form of "Thorbecke"

Rolls lubricated with egg and sprinkle with orange zest. I had dried (also received as a gift). Fresh grated zest give more vyrazheniyu citrus note.

Put into the oven for about twenty minutes. Then add the heat and bake another twenty minutes at 170-180 degrees. Bake biscuits very quickly, so it is better not to leave them for long.

Often there are questions from beginner bakers :"why do my muffins cooling down, become dry and stone?" I have this case mapcache little trick. I removed the tray and without removing the buns, cover with a silicone Mat. Then shift to further cool on a wire rack. Here are rosy-cheeked Ukrainian popsy with a very tender crumb.