Place the flour in a bowl and make a well in the centre. Crumble in yeast, add 1 teaspoon sugar and 2 tablespoons lukewarm milk and mix with a little of the flour. Cover and leave 15 minutes for the yeast to rise.
Add melted butter, remaining sugar, remaining milk, egg yolks and salt and knead to a smooth dough. Cover and let rise 30 more minutes. Knead briefly and let rise until doubled in volume, about 40 more minutes.
Shape most of the dough into the form of a lamb and use remaining dough to form ears and tail. Place on a greased baking tray and preheat oven to 180 degrees C.
Drain apricots well, cut into small pieces and place on the lamb's body to form wool.
In a bowl, combine butter, coconut cream, flour and sugar and crumble with your hands to make streusel. Sprinkle over the body and use a lump of it to make an eye. Whisk the egg yolks with milk and sprinkle the head with it.
Bake on the lowest rack 15-20 minutes. Let cool and dust with icing sugar.