INGREDIENTS
1/2
Lemon, Zest of
1
Egg, whole
2
Egg yolks
400 g
Apricot jam, homemade
20
cocoa powder
500 g
Plain flour
50 g
Powdered sugar
1 pinch
Salt
5 tbsp
Sugar
25 g
Yeast, fresh
150 g
Walnuts, ground
100 g
Butter
250 g
Margarine or butter
100 milliliters
Whole milk
4 tbsp
Water