Apricot yeast plait

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