Yeast plait with apricot-macadamia filling

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Crumble the yeast and mix with 1 tablespoon of sugar. Put flour, 1 egg, salt and 85 g sugar in a mixing bowl. Melt the fat in a saucepan and add milk. Add yeast and the lukewarm milk-fat mixture to the flour. Work through with the dough hook of the hand mixer until the dough throws bubbles and comes off the bottom of the bowl. Cover the bowl with a cloth and leave to rise in a warm place for about 45 minutes.

2. 2

   In the meantime, grind the nuts coarsely in a universal chopper. Finely dice the apricots. Mix nuts, apricots and jam. Roll out the dough on a floured work surface in a rectangle (30 x 40 cm). Divide the dough into thirds lengthwise. Divide the filling into thirds, spread on the strips, leaving a narrow edge all around. Separate 1 egg. Brush the edges of the dough with egg white and press the edges together to form 3 rolls. Loosely braid the dough rolls and place them on a baking tray lined with baking paper. Mix cream and egg yolk and 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 approx. 30 minutes.

3. 3

   Separate 1 egg. Brush the edges of the dough with egg white and press the edges together to form 3 rolls. Loosely braid the dough rolls and place them on a baking tray lined with baking paper. Mix cream and egg yolk and 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 approx. 30 minutes. Cover if necessary after about 15 minutes. Take out and let cool down a little on a kitchen grid

Nutrition Facts

KCAL
230 kcal

CARBS
30 g

FATS
10 g

PROTEINS
5 g