1 pkg. yeast
1/4 c. lukewarm water
3 c. sifted flour
3 tbsp. sugar
1 c. butter
1 egg
1/2 c. evaporated milk
1 lb. jar apricot preserves

Combine yeast with warm water. Into a large bowl put flour and sugar, cut in butter. In a small bowl, beat together egg and evaporated milk. Add the yeast to the egg mixture and stir this into the dry ingredients until well blended. Shape into a ball, wrap in waxed paper and chill 2-3 hours or overnight. Divide into 2 portions. Roll out one piece on a cookie sheet. Spread apricots preserves over this. Form a lattice top with the rest of the dough. Bake at 350 degrees for about 25 minutes. Cool and sprinkle powdered sugar over the top.