Apricot – Nut – Braid
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g yeast
- 1 tablespoon sugar
- 350 g flour
- 85 grams sugar
- 1 egg (s)
- 1 pinch (s) salt
- 75 g butter
- 175 ml milk
- 100 g macadamia nuts or almonds
- 100 g apricot (s), dried
- 2 tablespoon apricot jam
- 1 tablespoon granulated sugar
- 1 tablespoon cream or milk
- possibly marzipan
- 1 egg white
Print Recipe
Pin Recipe Instructions
- Crumble the yeast and mix with 1 tablespoon of sugar. Put the flour, egg, salt and 85 g sugar in a bowl. Melt the butter, pour in the milk and heat it lukewarm. Add the yeast and the lukewarm milk mixture to the flour and work everything into a smooth dough using the dough hook of the hand mixer. Cover the dough and let it rise in a warm place for about 45 minutes until it has significantly increased its volume.
- In the meantime, coarsely chop the nuts or almonds and finely dice the apricots. Mix the nuts and apricots with the jam. If you like, you can replace some of the nuts or apricots with marzipan.
- Roll out the dough on a floured work surface into a 30 x 40 cm rectangle and cut it into thirds lengthways. Spread the filling on the dough strips, leaving a border of approx. 1 cm free everywhere. Brush the edges of the pastry with egg white and press together so that 3 rolls are formed. Make a braid out of the dough rolls. Place this on a baking sheet lined with baking paper and let rise for another 20 minutes. Brush the braid with cream or milk and sprinkle with granulated sugar.
- Bake in a preheated oven at 200 ° C (convection 175 ° C) for about 30 minutes (chopstick test) If the braid gets too dark, cover it with aluminum foil after 15-20 minutes.
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