Apricot and almond braid

For 18 slices
  • 75 g butter or margarine
  • 175 ml Milk
  • 400 g flour
  • 2 eggs (size M)
  • 1 Pinch Salt
  • 1 packet dry yeast
  • 100 g sugar
  • 250 g dried soft apricots
  • 200 g chopped almonds
  • 4 tbsp orange jam
  • 1 Egg yolk (size M
  • 3-4 EL Whipped cream
  • Flour
  • baking paper
60 minutes
Fat in a saucepanmelt and add milk. Put the flour, eggs, salt, yeast, and sugar in a mixing bowl. Add the lukewarm milk-fat mixture. Use the dough hook of the hand mixer to form a smooth dough. Cover the bowl with a cloth and let rise in a warm place for about 45 minutes (until the batter has roughly doubled). Cut the apricots into small pieces and place in a bowl. Roast the almonds in a pan without fat, then add to the apricots. Add 2 tablespoons of jam and mix well. Roll out the dough on a floured work surface into a rectangle (approx. 45 x 60 cm). Cut the dough lengthways into thirds. Divide the filling into thirds and distribute it on the strip, leaving approx. 1 cm free at the edge. Mix the egg yolk and cream and brush the edges of the pastry with it. Roll up the apricot and almond filling. Press the ends of the dough together and braid loosely. Place the braid on a parchment-lined baking sheet. Brush the plait with egg yolk cream and let rise for another 20-30 minutes. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 25-35 minutes. Cover if necessary after approx. 20 minutes. Remove and let cool a little on a kitchen rack. Heat 2 tablespoons of jam and brush the plait with it, then sprinkle with granulated sugar
1 1/4 hours waiting time
1 slice approx:
  • 260 kcal
  • 1090 kJ
  • 6 g protein
  • 12 g fat
  • 32 g carbohydrates


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