Apricots – Plait Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 500g flour
- 40 g yeast, (fresh)
- liters ⅛ milk, (lukewarm)
- 60 g suar
- 2 egg (s)
- 150 g butter, (soft)
- 1 teaspoon lemon (s) - zest (grated, untreated)
- 150 g apricot (s), (dried, unsulphurized)
- 75 g orane peel, (diced)
- 50 g lemon peel, (diced)
- 100 g almond (s), (chopped)
- 2 cl rum, (or arrak)
- Fat and flour for the mold
- 75 g butter, (melted)
- 75 g powdered suar
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl. Mix the yeast with some of the lukewarm milk, a little sugar and flour to make a pre-dough, cover and let rise for 15 minutes.
- Meanwhile, cut the apricots into small pieces and mix with the orange peel, lemon peel, almonds and rum / arrack.
- Mix the pre-dough with the rest of the sugar and milk, salt, eggs, flakes of butter and lemon peel vigorously at first, then knead into a smooth dough and work it through vigorously with your hands for a few minutes on a floured surface. Then knead in the fruit and almond mixture, allow the dough to rise to double the height in a warm place (30 - 45 minutes depending on the heat).
- Shape the dough into three rolls of approx. 45 cm in length, braid them and place in the greased and floured loaf tin. Let rise again for about 15-20 minutes.
- Bake in the preheated oven at 200-220 degrees on the lowest rack for 30-40 minutes (possibly cover with parchment paper towards the end of the time).
- Brush with melted butter while still warm and dust with powdered sugar.
- Tastes without anything or with jam.
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