Yeast and egg plait

Name: Yeast and egg plait
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 125 g Butter or margarine; 350 ml + 2 tablespoons lukewarm milk; 750 g Flour; 2 Eggs (size S); 1 TEASPOON Salt; 1 1/2 cubes (63 g) fresh yeast; 75 g Sugar; 150 g dried apricots; 150 g Marzipan raw mass; 1 Egg yolk (size M); 2 TABLESPOONS Sugar crystals; 7-10 Tbsp Flour; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

125 g Butter or margarine
350 ml + 2 tablespoons lukewarm milk
750 g Flour
2 Eggs (size S)
1 TEASPOON Salt
1 1/2 cubes (63 g) fresh yeast
75 g Sugar
150 g dried apricots
150 g Marzipan raw mass
1 Egg yolk (size M)
2 TABLESPOONS Sugar crystals
7-10 Tbsp Flour
baking paper

Directions

1
Melt the fat in a saucepan and add 350 ml milk. Put flour, eggs, salt, yeast and sugar in a mixing bowl. Add lukewarm milk-fat mixture. Mix to a smooth dough with the dough hooks of the hand mixer. Dice apricots very finely, grate marzipan coarsely, knead both into the dough. Cover the bowl with a cloth and let it rise in a warm place for about 45 minutes (until the dough has doubled)
2
Knead the dough once more and cut it into thirds. Roll each piece to a long cord (approx. 100 cm long) on a work surface dusted with flour. Weave all 3 cords into a plait. Put them on a baking tray lined with baking paper and form them into a large egg. Press the two ends together. Cover and leave to rise again for about 15 minutes
3
Mix the egg yolk and 2 tablespoons of milk, brush the plait with it. Sprinkle with sugar crystals. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Cover if necessary after about 20 minutes. Take out and let cool down. Serve with a plait possibly decorated with coloured eggs
4
Waiting time approx. 1 hour