Apricot crumble plait from the box mould

Ingredients

Directions

1. 1

   Melt 50 g butter. Add milk and warm up lukewarm. Mix yeast, 1 tablespoon sugar and 75 ml of the milk mixture. Mix 375 g flour, salt and 40 g sugar in a bowl and make a depression in the middle. Pour yeast milk into the hollow, mix with some flour from the rim and cover with flour. Cover and leave to rise for about 15 minutes.

2. 2

   Add the remaining milk and 1 egg and knead with the dough hooks of the hand mixer to a smooth dough. Cover the dough and let it rise in a warm place for about 30 minutes

3. 3

   Wash the apricots, dab dry, halve, remove stones and cut the apricots into small cubes. Separate 1 egg, chill the egg white. Stir mascarpone, vanilla sugar, 30 g sugar, sauce powder and egg yolk until smooth. Fold in diced apricots

4. 4

   Roll out the dough into a rectangle (approx. 30 x 45 cm) on a floured work surface. Divide the dough into thirds lengthwise. Divide the filling into thirds and spread on each strip of dough on one long side. Roll up the filling. Press the ends of the dough together and weave the strips loosely. Place the plait in a greased, floured box form (30 cm long) and let it rise for another 15 minutes.

5. 5

   Knead 75 g flour, 40 g butter and 20 g sugar into crumbles. Sprinkle crumbles over the plait. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. After about 20 minutes, cover with aluminium foil if necessary. Take the yeast plait out of the oven, let it cool down on a cake rack for about 1 hour and carefully turn out of the tin. Stir icing sugar and egg white until smooth and decorate the plait with a teaspoon

6. 6

   waiting time approx. 1 3/4 hours