Apricot and almond plait

Ingredients

Directions

1. 1

   Melt the fat in a saucepan and add milk. Put flour, eggs, salt, yeast and sugar in a mixing bowl. Add lukewarm milk-fat mixture. Mix to a smooth dough with the dough hooks of the hand mixer. Cover the bowl with a cloth and let it rise in a warm place for about 45 minutes (until the dough has approximately doubled). Chop the apricots finely and put them in a bowl.

2. 2

   Roast almonds in a pan without fat, then add to the apricots. Add 2 tablespoons of jam and mix well. Roll out the dough on a floured work surface to a rectangle (approx. 45 x 60 cm). Divide the dough into thirds lengthwise. Divide the filling into thirds and spread on the strips, leaving about 1 cm free at the edges. Mix the egg yolk and cream and brush the edges of the dough with it. Roll up the apricot-almond filling. Press the dough ends together and braid loosely. Place the plait on a baking tray lined with baking paper. Spread the plait with egg yolk cream and let it rise for another 20-30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Cover if necessary after approx. 20 minutes.

3. 3

   Roll up the apricot-almond filling. Press the dough ends together and braid loosely. Place the plait on a baking tray lined with baking paper. Spread the plait with egg yolk cream and let it rise for another 20-30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Cover if necessary after approx. 20 minutes. Remove and let cool slightly on a kitchen grid. Heat 2 tablespoons of jam and brush the plait with it, then sprinkle with sugar crystals

4. 4

   1 1/4 hours waiting time