Apricot yeast plait

Name: Apricot yeast plait
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 200 ml Milk; 500 g Flour; 75 g Sugar; 1 pinch Salt; 1 cube (42 g) Yeast; 250 g dried soft apricots; 125 g Pistachio kernels; 2 TABLESPOONS Apricot Jam; 100 g soft butter or margarine; 2 Eggs (size M); 1 Egg yolk (size M); 3 TABLESPOONS Whipped cream; 2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

200 ml Milk
500 g Flour
75 g Sugar
1 pinch Salt
1 cube (42 g) Yeast
250 g dried soft apricots
125 g Pistachio kernels
2 TABLESPOONS Apricot Jam
100 g soft butter or margarine
2 Eggs (size M)
1 Egg yolk (size M)
3 TABLESPOONS Whipped cream
2 TABLESPOONS Icing sugar
baking paper

Directions

1
Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Press a depression in the middle. Mix yeast and 5 tablespoons of milk and put it into the flour bowl. Mix with some flour from the edge and dust with a little flour. Cover and leave to rise in a warm place for about 10 minutes.
2
Cut the apricots into small cubes. Chop the pistachios finely. Take 1 tablespoon of pistachios aside. Mix apricots, jam and remaining pistachios. Add fat, eggs and remaining milk to the pre-dough 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. Roll out the dough on a floured work surface in a rectangular shape (approx. 60 x 40 cm) and cut lengthwise into 3 strips. Spread the apricot mixture on one long side of each strip. Roll up the dough strands with the filling and press firmly. Weave the strands into a plait, place on a baking tray lined with baking paper and fold into a wreath. Press the ends together and leave to rise for another 20 minutes. Mix egg yolk and cream and brush the plait with it.
3
Spread the apricot mixture on one long side of each strip. Roll up the dough strands with the filling and press firmly. Weave the strands into a plait, place on a baking tray lined with baking paper and fold into a wreath. Press the ends together and leave to rise for another 20 minutes. Mix egg yolk and cream and brush the plait with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the wreath from the oven and let it cool down. Sprinkle with icing sugar and pistachios before serving
4
waiting time approx. 1 1/2 hours