1/2 dl raisins
1/2 dl dried apricots
1 dl orange juice
600 g flour
1 sachet dried yeast (red)
1/2 dl Dansukker Granulated Sugar
150 g butter or margarine, softened
1 1/2 dl vanilla flavoured yoghurt
3 eggs

Filling
100 g butter or margarine
1 1/2 dl Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
1 dl chopped almonds (optional)

Glaze
1 egg

To decorate
Dansukker Nib Sugar  

Put the apricots and raisins in a bowl, add the orange juice and leave to soak for 2 hours. Chop the fruit into small pieces.

Combine the flour, yeast and sugar in a bowl. Add the fat, yoghurt, eggs and chopped fruit and work into a dough. Put the dough on a floured worktop and roll it out into a rectangle.

Stir together the ingredients for the filling and spread the filling on the dough. Roll the rectangle up, cut it into slices and put them in paper cases. Stand the paper cases on baking sheets. Cover and leave to rise in a warm place for about 2 hours.

Brush with beaten egg and sprinkle with nib sugar. Bake in the centre of the oven at 250 °C for about 7 minutes. Leave to cool on a wire rack covered with a tea towel.