Twisted Easter Bread

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Soak the apricots in 1/2 litre lukewarm water for about 30 minutes. Warm up the milk. Crumble the yeast and stir with a teaspoon of sugar and some warm milk until smooth. Cover and leave to rise in a warm place for about 20 minutes.

2. 2

   Melt the fat in the remaining milk, knead the flour, egg, remaining sugar, vanillin sugar, lemon zest, salt, yeast dough and the lukewarm fat-milk mixture with the dough hooks of the hand mixer to a smooth dough.

3. 3

   Cover and leave to rise in a warm place for about 30 minutes. In the meantime cut the marzipan into small pieces for the filling. Separate the eggs. Add the egg whites to the marzipan and mix both to a creamy mixture.

4. 4

   Drain the apricots and finely chop the fruit in a universal chopper, add lemon juice. Stir both together into the marzipan. Knead the yeast dough once and roll out on a floured work surface to a plate of approx. 35x40 cm.

5. 5

   Spread the filling evenly on top, leaving a rim of 1-2 cm wide. Whisk the egg yolk and brush the edge with it. Then roll up the pastry sheet from the long side. Cut the dough roll lengthwise with a sharp knife.

6. 6

   Turn both halves around each other to form a cord. Press the ends together firmly. Place the cord on the greased baking tray and let it rise again for about 15 minutes. Pre-bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 5-10 minutes.

7. 7

   Then switch the cooker down (electric cooker: 200 °C/gas: level 3) and continue baking for about 30 minutes. Heat up the jam, pass it through a sieve and spread it on the hot bread. Brush slices of bread with butter as desired.

8. 8

   Results in about 24 slices.