In a large bowl dissolve the yeast with water and sugar 2 tbsp.

Add milk, spices, egg, margarine, salt,1,5 St flour. Thoroughly whip the mixture with mixer. The batter should be like thick cream.

Gradually add the remaining flour, pour the dough on the table and knead 6-8 minutes, until it becomes soft to the touch and elastic.

Put the dough in a clean bowl, cover with a clean towel and let stand for 1 hour in the heat. The dough came, it must be put in molds and bake at 220S° 17-20 mins switch Off the oven and allow to cool. Beat egg whites with sugar until stable peaks. Gingerbread cookies to decorate the meringue and half to/from the apricot.

Bon appetit!

With a holiday!