Sprinkle the yeast with 1 tablespoon of sugar. Melt the fat, pour in the milk, remove from the stove immediately. Mix the flour, 1 egg, vanilla sugar, remaining sugar and salt. Add yeast and lukewarm milk-fat mixture. Knead everything into a smooth dough. Dust with flour and cover with a cloth and let rise in a warm place for about 30 minutes.
Dice the apricots very finely. Separate the rest of the egg. Mix the egg white, marzipan mixture and almond liqueur to a creamy mixture. Stir in apricots. Knead the dough, roll it out on a floured work surface into a rectangle of approx. 60 x 45 cm. Spread the marzipan cream on the dough. Leave an approx. 2 cm wide margin free on one short side. Roll up the sheet of dough from the short side. Press the edges of the dough down well.
Place the roll on the seam side. Cut into 5 pieces approx. 12 cm long and cut them in half lengthways. Cut the halves lengthways again, leaving about 2 cm at one end. Lay the strands on top of each other and twist them into a braid. Place on a baking sheet lined with baking paper and let rise for another 10-15 minutes.
Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 20-25 minutes. Reduce the temperature after approx. 5 minutes (electric stove: 175 ° C / convection: 150 ° C).
Mix egg yolk and 1 teaspoon water. Brush plaits with it approx. 5 minutes before the end of the baking time. Mix the powdered sugar and lemon juice together, then brush the braids with it while it is still hot.
Ingredients
Print Recipe
Pin Recipe