Pistachio marzipan plait

Name: Pistachio marzipan plait
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 50 g butter/margarine; 1/4 l Milk; 500 g Flour; 1 1/2 sachets (7 g each) Dry yeast; 2 tablespoons (30 g) Sugar; 1 pinch Salt; 3 Eggs (Gr. M); 100 g dried apricots; 2 TABLESPOONS Apricot liqueur; 100 g Pistachio kernels; 300 g Marzipan raw mass; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp granulated sugar and chopped pistachios; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

50 g butter/margarine
1/4 l Milk
500 g Flour
1 1/2 sachets (7 g each) Dry yeast
2 tablespoons (30 g) Sugar
1 pinch Salt
3 Eggs (Gr. M)
100 g dried apricots
2 TABLESPOONS Apricot liqueur
100 g Pistachio kernels
300 g Marzipan raw mass
2 TABLESPOONS Apricot Jam
7-10 Tbsp granulated sugar and chopped pistachios
baking paper

Directions

1
Melt the fat. Add milk. Mix flour, yeast, sugar and salt. Add fat-milk-mixture and 2 eggs. Knead with the dough hooks until smooth. Cover and leave to rise for 30-45 minutes.
2
Finely dice the apricots and sprinkle with liqueur. Leave to steep for about 30 minutes. Grind half the pistachios finely. Knead marzipan, whole pistachios and apricots. Divide into 3 portions and roll each into strands of approx. 35 cm
3
Knead the dough, divide into thirds and roll out each 40 cm long and about 10 cm wide. Place one marzipan roll in the middle of each. Separate 1 egg. Brush the edges of the dough with egg white and fold over so that 3 rolls of dough are formed
4
For braiding. Press the ends well together. Leave to rise for about 15 minutes on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes. Cover if necessary
5
Warm the jam and pass through a sieve. Spread the yeast plait with it. Sprinkle with sugar crystals and pistachios