The dough I kneaded with a mixer, special nozzle for the test, so it is not difficult to throw in a bowl of warm milk, yeast, salt, sugar, both oils, and flour. Knead soft dough, almost like on my recent sausage rolls, and remove for 30 minutes in the refrigerator, wrapped in a bag. For the filling dried apricots took soft, it is not a problem to find. Shredded it in the cube...

And well heated it in a saucepan for a few minutes, add sugar and wait for another 2 minutes. Then add 0.5 cups of boiled water to make a syrup with the apricots. And cook on low heat until the vrapcici thickens.

Just at this time for the dough to rise. It turns out a lot about one large pan, but I love to cook this cake in the form of lots of dough. Strange, but with this cake I love so much, although it is believed that the thinner the dough, the tastier, but I like that the dough is greatly raised, becomes due oils porous and tender, and the filling and vrapcici impregnated with this dough, so you get very interesting. So, spread the batter in the pan.

All the dough I spread the warm filling is poured on the sides of the resulting sugar vrapcici and pour apricots with sour cream mixed with powdered sugar.

Cream and powder it is quite liquid mass.

Bake pie for 25 minutes at 200 degrees. Is very high, lush, fragrant and juicy pie. Help yourself!