Cranberry-Apricot-Zapf

Ingredients for 1 servings:

• 100 g butter
• 200 ml milk
• 42 g yeast, fresh
• 500 g flour
• 120 g sugar
• 1 egg(s)
• 1 pinch of salt
• some lemon peel, grated
• 100 g cranberries, dried
• 100 g apricot(s), dried (soft apricots)
• 1 egg yolk, for brushing
• 2 tbsp milk, for brushing
• some granulated sugar, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Fruity yeast plait

Melt the butter, add the milk, and heat until lukewarm. Dissolve the yeast in it. Combine the flour, sugar, egg, salt, and lemon zest in a bowl. Add the yeast-butter-milk mixture and knead into a smooth dough. Cover and let rise until doubled in size. Chop the apricots and cranberries, add to the yeast dough, and knead well. Divide the dough into three pieces, shape each piece into a 30-40 cm roll, and braid each piece. Cover and let rise for another 15 minutes. Combine the egg yolk and milk, brush the bread with it, and sprinkle with sugar. Bake in the oven at 180 degrees Celsius for 30-40 minutes.