INGREDIENTS
1
Orange
60 g
Raisins
120 g
Ready-to-eat dried apricots
1
Egg, free-range
50 g
Apricot jam
200 g
Icing sugar
7 g
Instant yeast
70 g
Muscovado sugar, light
35 g
Plain flour
5 g
Salt
250 g
White bread flour, strong
25 g
Almonds, flaked
65 g
Walnuts
140 g
Butter, unsalted
105 milliliters
Milk