Apricot braided bread

Ingredients for 1 servings:

• 100 g apricot(s), dried
• 80 g margarine, soft
• 200 ml milk, lukewarm
• 2 bags of dry yeast
• 500 g flour
• 60 g sugar
• 1 pinch of salt
• 1 tsp lemon peel, grated
• 2 eggs
• some milk, for brushing
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 10 minutes

delicious plaited bread for Easter breakfast

Cut the dried apricots into small cubes and set aside. Mix the flour with sugar, salt, lemon zest, apricot cubes, and yeast. Warm the milk slightly. Add the margarine, eggs, and lukewarm milk to the flour mixture and quickly knead everything into a smooth dough. Cover and let rise in a warm place for about 45 minutes. Cut the dough into 3 equal pieces and shape into 3 strands on a floured surface. Braid the 3 strands into a plait. Place the plait on a baking sheet lined with baking paper. Brush with milk and let rise for another 15 minutes. Bake in a preheated oven at 175°C (convection oven) for about 30-40 minutes. Once cooled, dust with powdered sugar.