Summary

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

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Instructions

1. Melt the butter, pour in the milk and warm to lukewarm. Dissolve the yeast in it.
2. 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.
3. Cut the apricots and cranberries into small pieces, add to the yeast dough and knead well.
4. 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.
5. Mix together the yolk and milk, brush the braid with it and sprinkle with sugarcoat.
6. Bake in the oven at 180 degrees for about 30-40 minutes.