Apricot-Almond Braid
Baking and Desserts | World cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
10
🍽️ Servings
12
Description
Dried apricots can be replaced with ground nuts or raisins. Sprinkle the braid with ground or chopped almonds before baking.
Ingredients
- Dried Apricots - 7.1 oz
- Wheat Flour - 13.2 oz
- Sugar - 1.8 oz
- Dry yeast - 0.2 oz
- Vanilla salt - 0.3 oz
- Egg white - 1 piece
- Milk - 5 fl oz
- Butter - 3.5 oz
- Ground Almonds - 1.8 oz
- Whole egg - 1 piece
Step by Step guide
Step 1
Cut 200 grams of dried apricots into small cubes. Preheat the oven to 356°F and line a baking sheet with parchment paper.
Step 2
For the dough, sift 375 grams of flour into a bowl and mix thoroughly with the yeast.
Step 3
Add the remaining ingredients (50 grams of sugar, 8 grams of vanilla sugar, 1 egg, 125 ml of milk, 100 grams of softened butter) and mix with a mixer on low speed for 2–3 minutes, then on high speed for 5 minutes until a smooth, homogeneous dough forms.
Step 4
Add the apricots and almonds.
Step 5
Cover the dough and let it rise in a warm place until it has doubled in size.
Step 6
Divide the dough into three parts, shape into rolls about 35 cm long, braid them on the baking sheet, and pinch the ends together.
Step 7
Beat the egg yolk with 1 tablespoon of milk, brush the dough with it, and let it rest for 15 minutes.
Step 8
Place the baking sheet in the lower third of the oven. Bake for 35 minutes at 356°F.
Step 9
After baking, let the braid cool on a kitchen rack.
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