1. To prepare the dough: A. pour the milk into a small saucepan, dissolve the yeast in it and add sugar. Put the saucepan on a water bath and left there until the yeast will not rise; B. pour half of the flour in a large bowl, gradually pour the yeast mixture, knead to a delicate dough, gradually adding the eggs, flour and salt. V. Divide the dough into two parts. G. Each piece of roll with a rolling pin into a rectangle, evenly spread with margarine (butter), fold the envelope again and roll out with a rolling pin; a second time to collapse the envelope and roll out with a rolling pin and a third time. D. gentle Knead, dont stick to hands dough to form a ball, cover with film and put in the fridge for 2 hours. 2. Prepare the filling: A. dried Apricots (chop) and raisins to soak in brandy (or water) for 30-40 minutes; B. dried apricots and raisins on a paper towel. V. Mix the apricots, raisins, sugar and butter. On floured surface roll out the dough to the baking pan size. Spread evenly the filling. 3. Starting with the short side of the rectangle roll the dough into a loaf, then roll the loaf into a circle, having made a region.

4. Line a baking tray with baking paper and put it on the circle. The scissor roll in a circle into 12 sectors, leaving 2 cm uncut at the inner side.

5. To expand each of the resulting part so she was lying a bit sideways. 6. Cover with a kitchen towel. Pour into a saucepan with a little water, place it on a small fire, put a pan on the baking sheet. Leave the loaf for 45 minutes to rise. 7. Lightly beat the egg with milk with a whisk, cover with this mixture the top of the loaf (do this very carefully, without any pressure to the dough not the village). Sprinkle with sugar and cinnamon. 8. Cook in a preheated 180°C oven for 25 minutes.