Summary

Ingredients

For the yeast dough:

• 375 grams flour
• 0.5 ½ cube yeast
• 200 ml milk
• 1 teaspoon sugar
• 75 g butter
• 75 grams sugar
• 1 pinch (s) salt

For the filling:

• 200 g walnuts, round
• 1 apple, grated
• 75 grams sugar
• 2 tablespoon maple syrup
• 100 ml heavy cream and, if you like, cinnamon

For the glaze:

• 1 tablespoon apricot jam
• 1 tablespoon water
• Almond (s), sliced, for sprinkling or chopped walnuts

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Instructions

1. For the yeast dough, sieve the flour into a bowl. Crumble the yeast in a glass, add 1 teaspoon sugar and mix with the warm milk. Pour the mixture into the flour, add the remaining ingredients and knead everything into a smooth yeast dough, ideally with the dough hook. If it still sticks, correct it with a little flour until it separates from the edge of the bowl. Cover and let rise in a warm place for about 1 hour.
2. In the meantime, mix the walnuts with the grated apple, sugar, maple syrup and cream, you can also add a little cinnamon if you wish.
3. Roll out the dough on the well-floured work surface into a rectangle of approx. 40 x 50 cm. Brush evenly with the filling.
4. With a sharp, possibly slightly moistened knife, cut lengthways into three strips of equal width. Now roll up the strips from the longer side and press the seams together so that three evenly filled strands are created. Now braid the three strands into a braid. Place on a baking tray lined with baking paper. Cover and let rise for another 20-30 minutes.
5. Preheat the oven to 180 ° C top / bottom heat. Bake the braid in it for about 30 minutes.
6. Bring the apricot jam to the boil with the water and brush the braid while it is still hot. Then sprinkle with flaked almonds or chopped walnuts.