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Apricot Danish Pastry
23 1/2 cups of flour (500 grams)
3 egg yolks
1/3 of a cup of sugar
1 stick of butter
1 1/4 of a cup of warm milk
pinch of salt
2 pockets of dry yeast
1 teaspoon of honey
apricot preserve
Icing
1 cup of powdered sugar
23 tablespoons of hot water. you can substitute water for half and half or milk for richer icing. Also you can add vanilla extract or lemon extract
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