Put the flour in a bowl, make a depression in the middle and crumble the yeast into it. Heat the milk and pour it into the bowl, except for a tablespoon. Mix with some flour and let it rise covered in a warm place for about 15 minutes. Melt the fat and let it cool down. Mix the yeast dough with all the flour, sugar, vanillin sugar, fat, 1 egg and salt. Cover the dough and let it rise again for about 30 minutes.
In the meantime separate the rest of the egg. Cream marzipan, egg white, icing sugar and plum puree. Roll out the yeast dough to a rectangle (50x40 cm) on a floured work surface. Spread with the filling and roll up lengthways. Cut the roll lengthwise and twist into a plait (cord). Lay diagonally on a baking tray lined with baking paper. Leave to rise again for another 15 minutes. Mix the remaining egg yolk and milk and brush the plait with it. Bake in a preheated oven (electric: 200°C / gas: level 3) for about 35 minutes. Cover at the end if necessary. Warm up the apricot jam and pass through a sieve.
Lay diagonally on a baking tray lined with baking paper. Leave to rise again for another 15 minutes. Mix the remaining egg yolk and milk and brush the plait with it. Bake in a preheated oven (electric: 200°C / gas: level 3) for about 35 minutes. Cover at the end if necessary. Warm up the apricot jam and pass through a sieve. Brush the plait with it and let it cool down. Results in approx. 25 slices
Freezing of the plait: Pack the plait unglazed and lukewarm in a large freezer bag. Let half defrost at room temperature for about 2 hours. Then bake in a preheated oven (electric cooker: 150 °C / gas: level 1) for approx. 15 minutes. Glaze while still warm, as described in the recipe. If only small quantities are needed, you can also freeze the plait in 2-3 portions.