Yeast Braid with Apricot Jam

Ingredients

• 500 g flour
• 1 cube yeast
• 0.25 l milk (lukewarm)
• 60 g butter (liquid)
• 60 g sugar
• 2 Eggs
• 0.5 tsp Salt
• 1 egg yolk (for brushing)
• 1 tbsp water
• 100 g powdered sugar
• 0.5 tbsp lemon juice
• 1 tbsp toasted almond flakes
• 1 tsp finely chopped pistachios

Instructions

1. 1.

   Arrange all ingredients and let them sit at room temperature for a while.

2. 2.

   Place the flour in a bowl and make a well in the center. Stir the yeast with lukewarm milk, pour into the well, mix with a little flour from the edges, cover the pre‑mix with a clean kitchen towel and let it rise for about 15–20 minutes until the surface shows cracks.

3. 3.

   Add eggs, sugar and butter to the pre‑mix and knead everything into a smooth dough. Work the dough vigorously by hand for about 10 minutes. Cover and leave in a warm place until it has doubled in volume. Knead again, divide into three parts and roll into ropes. Stack these at one end crosswise, braid towards the edge, fold the ends downwards. Repeat on the other side.

4. 4.

   Place the braid on a baking sheet lined with parchment paper, let rise for a few more minutes, then brush with the egg yolk mixed with water.

5. 5.

   Bake in a preheated oven at 200 °C (conventional heat) for about 30–40 minutes. Remove and cool.

6. 6.

   Whisk powdered sugar with lemon juice until smooth. Brush the loaf with this glaze and sprinkle with almond flakes and pistachios. Let dry well.