John Myers
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Yeast Plait with Apricots
The perfect yeast plait with apricots recipe with a picture and simple step-by-step instructions.
For approx. 25 pieces; for the yeast dough:
- 500 g Flour type 550 or Viennese semolina = double-grip flour
- 1 packet Dry yeast
- 75 g Sugar
- 180 ml Milk
- 1 Egg size M
- 100 g Soft butter
For the filling:
- 200 g Raw marzipan paste
- 50 g Pistachio nuts
- 200 g Dried apricots
- 1 packet Vanilla sugar
- 100 ml Orange juice
- 100 g Peeled, ground almonds
Aside from that:
- 1 Egg yolk size M
- 1 tbsp Milk
- 2 Flaked almonds
- 1 tbsp Powdered sugar
- Mix the flour, dry yeast and sugar. Stir in lukewarm milk, egg and butter, knead well and cover and let rise in a warm place for 20 minutes.
- Crumble the marzipan, finely chop the pistachios and apricots. Mix the marzipan raw mixture with vanilla sugar and orange juice to a spreadable mixture. Mix in the almonds, apricots and pistachios and set aside.
- Knead the yeast dough and let rise for another 20 minutes. Divide the dough into thirds and form 50 cm long strands from it. Roll out these 10 cm wide rectangles, coat 1/3 of the filling each, leaving one edge free. Roll in from the long side, press firmly. Use the filled strands to make a plait and place on a baking tray lined with baking paper. Cover and let rise for another 30 minutes.
- Preheat the oven to 175 ° C (top / bottom heat). Whisk the egg yolks with milk, brush the plait with it. Bake in the preheated oven for about 45 minutes. Sprinkle with flaked almonds and dust with powdered sugar.
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