Apricot braided cake

Ingredients for 16 servings:

• 500 g flour
• 40 g yeast (fresh)
• ⅛ liter milk (lukewarm)
• 60 g sugar
• 2 eggs
• 150 g butter (soft)
• 1 tsp lemon(s) – zest (grated, untreated)
• 150 g apricot(s) (dried, unsulfured)
• 75 g candied orange peel (diced)
• 50 g candied lemon peel (diced)
• 100 g almonds (chopped)
• 2 cl rum (or arrack)
• Fat and flour for the mold
• 75 g butter (melted)
• 75 g powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Juicy yeast plait that is guaranteed to keep its shape

Sift flour into a bowl. Mix yeast with some of the lukewarm milk, a little sugar, and flour to make a starter dough. Cover and let rise for 15 minutes. Meanwhile, chop the apricots and mix with the candied orange peel, candied lemon peel, almonds, and rum/arrack. First, vigorously mix the starter dough with the remaining sugar and milk, salt, eggs, butter flakes, and lemon zest. Then knead into a smooth dough and work it vigorously with your hands for a few minutes on a floured surface. Then knead in the fruit and almond mixture. Let the dough rise in a warm place until doubled in size (30-45 minutes, depending on the temperature). Shape the dough into three rolls, approximately 45 cm long, braid them, and place them in the greased and floured loaf pan. Let rise for another 15-20 minutes. Bake in a preheated oven at 200-220°C (400-425°F) on the lowest rack for 30-40 minutes (cover with parchment paper toward the end if necessary). While still warm, brush with melted butter and dust with powdered sugar. Delicious on its own or with jam.