Summary

Ingredients

• 500g flour
• 1 pinch (s) salt
• 250 ml milk
• 75 g butter
• 0.5 ½ cube yeast
• 75 grams sugar
• 1 point vanilla sugar
• 1 egg yolk
• 1 tablespoon lemon peel, rubbed off, untreated
• 100 g apricot (s), dried

For the filling:

• 50 g pistachios, chopped
• 200 g marzipan paste
• 3 tablespoon apricot jam
• 3 tablespoon egg liqueur
• 3 tablespoon milk

For decoration:

• 1 egg yolk
• 1 tablespoon milk
• some granulated sugar
• Pistachios, the rest chopped

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Instructions

1. For the dough: Put the flour and salt in a large bowl and make a large hollow. Heat the milk and butter in a saucepan and place them in a mixing bowl. Crumble in the yeast, add sugar, vanilla sugar, egg yolk and lemon zest and stir everything until smooth. Pour the liquid mixture into the well of the flour and knead with the dough hook of a hand mixer for a few minutes to form a smooth, elastic dough. To prevent the dough from sticking to the hook, you can smear them with oil. Cut the apricots into small pieces and knead in the dough. Let the dough rise in a warm place for 1 hour in a large sealable bowl or covered with cling film. In summer I put it in the sun, otherwise on the heater. Meanwhile, prepare the filling. For the filling: Save 1 tablespoon of the chopped pistachios for decoration. Grind the rest of the food a little finer in a food processor. Then mix with the other ingredients. You can also just use eggnog instead of milk. You may need a little more of it, as egg liqueur is thicker. The filling should have a spreadable consistency. When the yeast dough has risen to double its size, knead it again. On a worktop sprinkled with flour, roll it out in a square about 35 x 35 cm. Cut it into three strips and spread the filling on top. Leave some space around the edges so the filling doesn`t ooze out. Roll up the three parts lengthways so that you get three strands and close the ends by pressing. Cover a tray with baking paper and place the strands diagonally on the tray. Pinch the ends of one side and braid them into a braid. Also press the ends of the other side together and also press the whole braid lightly all around so that it is firmly in place. Place a damp tea towel over the yeast plait and let it rise for another 20 minutes. Meanwhile preheat the oven to 180 ° C. For the decoration: Whisk the egg yolk with the milk and brush the braid with it. Sprinkle with the granulated sugar and the remaining chopped pistachios. Bake in the oven for about 30 minutes. TIP: Instead of 3 tablespoons of egg liqueur, you can also use 3 tablespoons of amaretto.