Apricot yeast plait

Name: Apricot yeast plait
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 500 g Flour; 1 pinch Salt; 1 package Vanillin sugar; 50 g Sugar; 2 Eggs (size M); 75 g soft butter; 250 ml + 2 tablespoons of milk; 1 cube (42 g) Yeast; 125 Sultanas; 7 TABLESPOONS Rum; 250 g dried soft apricots; 250 g Marzipan raw mass; 1 Egg yolk (size M); 100 g Apricot Jam; 150 g Icing sugar; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

500 g Flour
1 pinch Salt
1 package Vanillin sugar
50 g Sugar
2 Eggs (size M)
75 g soft butter
250 ml + 2 tablespoons of milk
1 cube (42 g) Yeast
125 Sultanas
7 TABLESPOONS Rum
250 g dried soft apricots
250 g Marzipan raw mass
1 Egg yolk (size M)
100 g Apricot Jam
150 g Icing sugar
2 TABLESPOONS Lemon juice
7-10 Tbsp Flour
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Mix flour, salt, vanillin sugar and sugar in a large bowl. Add 1 egg and butter in flakes. Warm 250 ml milk lukewarm, crumble yeast into it and dissolve it while stirring. Pour onto the flour mixture and knead with the dough hooks of the hand mixer for 4-5 minutes to a smooth dough. Cover and leave to rise in a warm place for about 45 minutes
2
Mix sultanas and rum in a bowl. Finely dice the apricots and add. Coarsely grate marzipan, add 1 egg and whisk until creamy. Add the apricots and rum raisin mixture and stir in with a spoon
3
Briefly knead the yeast dough again and divide it into three equal pieces (approx. 330 g each). Form into 50-60 cm long rolls with your hands on a lightly floured work surface. Roll flat with a dough roller into strips of dough approx. 10-12 cm wide. Spread the filling lengthwise in the middle of the strips. Leave 2-3 cm free at each end and finally fold over the filling. Moisten the edges of the dough with water and place over the filling so that the edges of the dough overlap. Press the seam strips well. Weave a braid from the 3 strands. Carefully lay diagonally on a baking tray (approx. 32 x 39 cm) lined with baking paper. Cover and leave to rise in a warm place for 20-30 minutes
4
Whisk the egg yolk and 2 tablespoons of milk. Brush the plait with the mixture and bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 30 minutes. After approx. 15 minutes turn down the temperature (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and bake. If necessary, cover with aluminium foil at the end of the baking time
5
Warm the jam. Remove the finished yeast plait from the oven, place it on a grid with the baking tray and immediately spread with jam. Leave to cool for 2-3 hours. Mix icing sugar, lemon juice and 1-2 tbsp. hot water to a smooth glaze. Use a brush to spread the icing on the plait (do not spread it evenly) and let it dry for about 2 hours.
6
Waiting time approx. 5 hours