Yeast plait with apricot filling

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
4 2
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 1
  • 7-10 Tbsp Ingredients.
  • 200 g dried apricots
  • 500 g Flour
  • 1 cube (42 g) Yeast
  • 1/8 l tepid milk
  • 50 g Sugar
  • 100 g Butter or margarine
  • 1 egg (size M)
  • 7-10 Tbsp Salt
  • 200 g Marzipan raw mass
  • 4 TABLESPOONS Apricot Brandy
  • 1 Egg Yolk
  • 30 g Sugar crystals

Directions

  1. 1

    Soak the apricots in hot water for about 30 minutes. For the dough put flour in a bowl. Press a depression in the middle. Crumble yeast into it and add some milk. Mix with some flour and let it rise covered for about 15 minutes.

  2. 2

    Add the remaining milk, sugar, fat, egg and salt and knead to a smooth dough. Cover and leave to rise in a warm place for 20-30 minutes. In the meantime, chop the soaked apricots finely and mix with the marzipan paste and the apricot brandy.

  3. 3

    Knead the dough again and divide it into three equal parts. Roll out a 20x40 cm rectangle from each piece. Spread the apricot mixture on the dough and roll up the individual pieces of dough lengthwise.

  4. 4

    Make a braid from the rolls. Press the ends firmly together and fold them down so that the braid keeps its shape when baked. Mix the egg yolk and 1 tablespoon of water and brush the plait with it.

  5. 5

    Sprinkle with sugar crystals and let it rise again. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 1 hour until light brown. The

  6. 6

    Results in about 30 slices.

Categories & Tags

Cakes & PastriesexoticCakeCake