Dissolve the yeast in lukewarm milk and mix with whole wheat flour and salt.
Finely chop the dates and boil in ½ cup (125 ml) water and rum.
Add the butter and then let cool.
Add the egg yolks and purée with an immersion blender.
Beat the egg whites to stiff peaks with the sugar.
Mix the date purée into the yeast and flour mixture, knead to a soft dough, and fold in the egg whites.
Cover and let rise in a warm place until it has doubled in size.
Preheat oven to 375 °F (190 °C).
It is best to use an ableskiver pan or an egg frying pan.
Grease the depressions in the pan.
Place a tablespoon of dough in each, place a half apricot on top, and cover with more dough.
Bake for 8–10 minutes.
