Mini Easter braids

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Warm the milk lukewarm. Put flour, sugar and salt in a bowl. Make a depression in the middle. Crumble yeast into it, mix with some milk and dust lightly with flour from the rim. Cover and leave to rise in a warm place for about 15 minutes.

2. 2

   Add the fat, eggs and remaining milk and work into a smooth dough with the dough hooks of the hand mixer. Cover the dough again and let it rise for about 30 minutes. Finely dice the apricots, pour the liqueur over them and knead into the dough. Cut the dough into quarters and form three strands of approx. 25 cm each and plait each strand into a plait. Place on a baking tray lined with baking paper. Gently press the ends together on one side of the plait. On the other side, press the braid together about 2 cm before the end so that the ends of the strands look like the fringes of a braid. Whisk the egg yolk and cream and spread the plaits with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Cover with aluminium foil after about 20 minutes baking time.

3. 3

   On the other side, press the braid together about 2 cm before the end so that the ends of the strands look like the fringes of a braid. Whisk the egg yolk and cream and spread the plaits with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes. Cover with aluminium foil after about 20 minutes baking time. Remove the plaits and immediately brush with the remaining whisked egg yolk. Leave to cool and decorate with e.g. marzipan flowers

Nutrition Facts

KCAL
90 kcal

CARBS
13 g

FATS
2 g

PROTEINS
2 g