Yeast plait with apricot filling

Name: Yeast plait with apricot filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Ingredients: 1⁄4 l + 2 tablespoons of milk; 1 cube (42 g) Yeast; 500 g + some flour; 1 pinch Salt; 1 package Vanilla sugar; 50 g Sugar; 2 Eggs (Gr. M); 75 g soft butter; 250 g dried soft apricots; 125 g Sultanas; 7 TABLESPOONS Rum; 200 g cold marzipan paste; 1 Egg Yolk; 100 g Apricot Jam; 150 g Icing sugar; 2 TABLESPOONS Lemon juice; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 30

1⁄4 l + 2 tablespoons of milk
1 cube (42 g) Yeast
500 g + some flour
1 pinch Salt
1 package Vanilla sugar
50 g Sugar
2 Eggs (Gr. M)
75 g soft butter
250 g dried soft apricots
125 g Sultanas
7 TABLESPOONS Rum
200 g cold marzipan paste
1 Egg Yolk
100 g Apricot Jam
150 g Icing sugar
2 TABLESPOONS Lemon juice
baking paper
7-10 Tbsp Aluminium foil

Directions

1
1⁄4 l Warm milk lukewarm, crumble yeast into it and dissolve in it. Mix 500 g flour, salt, vanilla sugar and sugar in a large bowl. Add 1 egg, butter in pieces and yeast milk and knead with the dough hooks of the mixer to a smooth dough.
2
Cover and leave to rise in a warm place for about 45 minutes.
3
Finely dice the apricots. Mix with sultanas and rum. Coarsely grate the marzipan. Add 1 egg and whisk until creamy. Stir in the apricot mixture.
4
Knead the yeast dough again briefly and divide into 3 equal pieces (approx. 330 g each). Add a little flour.
5
Form 50-60 cm long rolls. Roll out rolls each 10-12 cm wide. Spread the apricots on the strips and place the edges of the pastry over the filling.
6
Make a braid from the 3 strands (seams should be facing downwards). Lay diagonally on a baking tray lined with baking paper (approx. 35 x 40 cm). Cover and leave to rise for approx. 30 minutes.