Cranberry – Apricot – Braid
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter
- 200 ml milk
- 42 g yeast, fresh
- 500g flour
- 120 g suar
- 1 egg (s)
- 1 pinch (s) salt
- some lemon peel, grated
- 100 g cranberries, dried
- 100 g apricot (s), dried (soft apricots)
- 1 egg yolk, for brushing
- 2 tablespoon milk, for brushing
- some granulated sugar to sprinkle with
Print Recipe
Pin Recipe Instructions
- Melt the butter, pour in the milk and warm to lukewarm. Dissolve the yeast in it.
- Put the flour, sugar, egg, salt and lemon zest in a bowl, add the yeast-butter-milk mixture and knead into a smooth dough. Cover and let rise to double size.
- Cut the apricots and cranberries into small pieces, add to the yeast dough and knead well.
- Cut the dough into three parts, shape these parts into rolls (30-40 cm) and braid them into a braid. Cover and let rise for another 15 minutes.
- Mix together the yolk and milk, brush the braid with it and sprinkle with sugarcoat.
- Bake in the oven at 180 degrees for about 30-40 minutes.
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