Apricot Easter yeast wreath

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Cut the apricots into small pieces, put some aside for decoration. Sprinkle the rest with liqueur and put aside covered. Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Make a depression in the middle.

2. 2

   Crumble yeast into it, mix with some milk, dust with a little flour. Cover and leave to rise in a warm place for about 15 minutes. Add fat, eggs and remaining milk and knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Knead in the apricots. Divide the dough into thirds and form into strands of about 60 cm each. Weave the strands into a braid and lay them together on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Whisk the egg yolks and cream, brush the wreath with it and sprinkle with sugar crystals.

3. 3

   Divide the dough into thirds and form into strands of about 60 cm each. Weave the strands into a braid and lay them together on a baking tray lined with baking paper to form a wreath. Leave to rise again for another 15 minutes. Whisk the egg yolks and cream, brush the wreath with it and sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-40 minutes. Allow to cool and decorate with apricots set aside

Nutrition Facts

KCAL
230 kcal

CARBS
35 g

FATS
6 g

PROTEINS
6 g