Apricot and nut braid

Ingredients for 1 servings:

• 30 g yeast
• 1 tbsp sugar
• 350 g flour
• 85 g sugar
• 1 egg(s)
• 1 pinch of salt
• 75 g butter
• 175 ml milk
• 100 g macadamia nuts or almonds
• 100 g apricot(s), dried
• 2 tbsp apricot jam
• 1 tbsp granulated sugar
• 1 tbsp cream or milk
• possibly marzipan
• 1 egg white

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Crumble the yeast and mix with 1 tablespoon of sugar. Put the flour, egg, salt, and 85g of sugar in a bowl. Melt the butter, pour in the milk, and heat until lukewarm. Add the yeast and the lukewarm milk mixture to the flour and mix everything with the dough hook of a hand mixer until you have a smooth dough. Cover the dough and let it rise in a warm place for about 45 minutes, until it has significantly increased in volume. In the meantime, roughly chop the nuts or almonds and finely dice the apricots. Mix the nuts and apricots with the jam. If you like, you can replace some of the nuts or apricots with marzipan. Roll out the dough on a floured surface into a 30 x 40cm rectangle and divide it into thirds lengthwise. Spread the filling evenly over the strips of dough, leaving a 1cm border free on all sides. Brush the edges of the dough with egg white and press together to form three logs. Braid the dough rolls into a plait. Place it on a baking sheet lined with parchment paper and let it rise for another 20 minutes. Brush the plait with cream or milk and sprinkle with sugar. Bake in a preheated oven at 200°C (175°C fan-assisted oven) for about 30 minutes (test with a skewer). If the plait becomes too brown, cover with aluminum foil after 15-20 minutes.