1 pound Yukon gold potatoes
1 tablespoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 extra-large eggs, at room temperature
4 cups all-purpose flour
2 tablespoons active dry yeast
2 tablespoons sugar
1 1/3 cups brown sugar
1 stick (8 ounces) unsalted butter, room temperature
3 tablespoons Saigon cinnamon
1/2 cup finely ground pretzels (use a blender)
1/4 cup apricot preserves
1/4 cup coarse sugar
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