Apricot And Cinnamon Rungstead Bake...

20 dried Apricots soaked for an hour in hot water.
(I think you could maybe add another 10)

Mix 1 Tablespoon of sugar, 2 eggs and 230g butter together.
Add 2 sachets of yeast that have been mixed with 3 tablespoons of warm water.
Then add 3 cups of plain flour and mix into a dough.
Set aside to rise for 1 hour.

Chop the Apricots.

Add 1 tsp Cinnamon and 1/2 a cup of brown sugar...and mix.

When the dough has proved turn out onto a floured board.

Roll into a large rectangle.

Cut in half and fill each half...
place some filling in the centre and then pull over one side add more filling,
cover with the other side and seal the edges

Put in a warm spot for 20 minutes,
 then bake in a fairly hot oven for about 20-30 minutes.

When cool drizzle with lemon icing.

Enjoy with a cup of tea.