Easter plait with marzipan filling

Name: Easter plait with marzipan filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 500 g Flour; 1 cube (42 g) Yeast; 75 g Sugar; 75 g Butter or margarine; 7-10 Tbsp Salt; 1/4 l + 2 tablespoons of milk; 1 package Vanillin sugar; 400 g Marzipan raw mass; 2 Protein; 200 g Soft Apricots; 1 egg (size M); 1 TABLESPOON Apricot Jam; 1 (25 g) bag of chopped pistachio kernels; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

500 g Flour
1 cube (42 g) Yeast
75 g Sugar
75 g Butter or margarine
7-10 Tbsp Salt
1/4 l + 2 tablespoons of milk
1 package Vanillin sugar
400 g Marzipan raw mass
2 Protein
200 g Soft Apricots
1 egg (size M)
1 TABLESPOON Apricot Jam
1 (25 g) bag of chopped pistachio kernels
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Put the flour in a mixing bowl. Crumble the yeast into a cup, mix with 1 tablespoon of sugar. Melt the fat in a saucepan. Add cold milk. Add yeast and the lukewarm milk-fat mixture to the flour, stir gently. Add the remaining sugar and vanilla sugar and mix everything 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.
2
In the meantime, cut the apricots into small cubes. Finely dice the marzipan and place in a mixing bowl. Add the egg white and mix with the whisk of the hand mixer to a homogenous mass. Fold in the apricots. Knead the yeast dough once and roll out to a rectangle (approx. 42 x 36 cm) on a lightly floured work surface. Cut lengthwise into 3 strips (42 x 12 cm). Spread 1/3 of the marzipan mixture on each strip, leaving 1-2 cm of edge all around. Separate the egg. Whisk the egg white. Brush the free edges with it. Roll up the strips from the long side. Loosely weave the dough rolls and lay them diagonally on a baking tray lined with baking paper. Cover the plait and let it rise again for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes.
3
Separate the egg. Whisk the egg white. Brush the free edges with it. Roll up the strips from the long side. Loosely weave the dough rolls and lay them diagonally on a baking tray lined with baking paper. Cover the plait and let it rise again for about 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Mix cream and egg yolk and brush the plait with it about 10 minutes before the end of the baking time. After the end of the baking time, let the plait rest in the switched off oven for approx. 5 minutes. Remove from the oven and let it cool down. Chop the pistachios finer. Warm up the apricot jam and brush the plait with it. Sprinkle with pistachios. Dust with icing sugar as desired
4
Mix cream and egg yolk and brush the plait with it about 10 minutes before the end of the baking time. After the end of the baking time, let the plait rest in the switched off oven for approx. 5 minutes. Remove from the oven and let it cool down. Chop the pistachios finer. Warm up the apricot jam and brush the plait with it. Sprinkle with pistachios. Dust with icing sugar as desired
5
Waiting time approx. 15 minutes