Apricot yeast plait
- 200 ml milk
- 500 g s pan> flour
- 75 g Sugar
- 1 pinch salt
- 1 Cube (42 g) Yeast
- 250 g dried soft apricots
- 125 g Pistachio nuts
- 2 EL Apricot jam
- 100 g span> softened butter or margarine
- 2 Eggs (size M)
- 1 Egg yolk (size M)
- 3 EL Whipped cream
- 2 tbsp Icing sugar
- baking paper
60 minutes
easy span>
- 1.
- Warm milk lukewarm. Put the flour, sugar and salt in a bowl. To press a hollow in the middle. Mix the yeast and 5 tbsp milk and add to the flour trough. Mix with a little flour from the edge and dust with a little flour. Cover and let rise in a warm place for about 10 minutes. Cut the apricots into small cubes. Chop the pistachios into small pieces. Set aside 1 tbsp pistachios. Mix together the apricots, jam and remaining pistachios. Add the fat, eggs and remaining milk to the pre-dough and knead with the dough hook of the hand mixer to form a smooth dough. Cover and let rise again for about 30 minutes. Roll out the dough in a rectangular shape (approx. 60 x 40 cm) on a floured work surface and cut lengthways into 3 strips. Spread the apricot mixture on one long side of the strips. Roll up the strands of dough with filling and press firmly. Braid the strands, place them on a baking sheet lined with baking paper and fold them into a wreath. Press the ends together and let rise for another 20 minutes. Mix the egg yolk and cream and brush the braid with it. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes. Take the wreath out of the oven and let it cool down. Sprinkle with powdered sugar and pistachios before serving
- 2.
- Wait approx. 1 1/2 hours
1 slice approx:
- 230 kcal
- 960 kJ
- 6 g protein
- 10 g fat
- 31 g carbohydrates
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