Vorarlberg Sunday Braid
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g spelled flour, fine, or wheat flour
- 20 g yeast, about 1/2 cube
- 1 tablespoon sugar
- 50 g mararine
- 1 liter milk, lukewarm
- 1 egg (s)
- 1 pinch (s) salt
- 300 g apricot jam, finely sieved, or apricot jam
- 3 tablespoon almond slivers
- 1 teaspoon cinnamon powder
- 1 pinch (s) clove powder
- 2 tablespoon rum
Print Recipe
Pin Recipe Instructions
- Make a well in the flour for the yeast dough, add yeast, sugar and spices. Caution, the salt should not come directly onto the yeast. Pour lukewarm milk on top, let rise for approx. 15 minutes and add the eggs and melted butter. Stir the dough vigorously and now let rise and beat twice again.
- For the filling, heat the jam slightly and stir in the cinnamon, cloves and rum until smooth.
- Roll out the dough on a lightly floured table top about 1/2 cm thick in a rectangular shape. Divide visually into 3 parts and spread the jam filling in the middle. Sprinkle the almond slivers on top. Cut the 2 outer fields diagonally into strips approx. 2 cm wide. And alternately place them on the jam part. This creates a kind of braid.
- Place the braid in a greased loaf pan and let rise again. Brush with egg yolk and bake at 200 ° C in a preheated oven for about 30 minutes. After about 25 minutes of baking, brush the braid with water and sprinkle with sugar. For the remaining 5 minutes of the baking time, increase the temperature to approx. 230 ° C and always check that the braid is not too dark.
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