Yeast Loaf

Ingredients

• 600 g flour
• 1 cube fresh yeast (42 g)
• 250 ml milk (warm)
• 100 g sugar
• 100 g butter
• 2 Eggs
• feige (each 100 g, dried)
• datteln (each 100 g, dried)
• 50 g apricots (dried)
• 0.25 tsp cinnamon
• 1 packet vanilla sugar
• 20 ml rum
• 1 egg
• 60 g ground almonds
• 2 tbsp milk (for brushing)
• butter (for the baking tray)
• flour (for the work surface)

Instructions

1. 1.

   Stir the yeast into the warm milk. In a bowl, combine flour with cubed butter, sugar, and eggs using an electric hand mixer’s dough hooks until smooth and the dough releases from the bowl edges. Cover and let rise in a warm place for about 30–45 minutes until doubled.

2. 2.

   Cut the dried fruits into cubes and place them in a pot. Add just enough water to cover the fruit, heat, and simmer for 10 minutes; then cool slightly and puree. Transfer to a bowl and mix in cinnamon, vanilla sugar, and rum. Separate the egg: whisk the yolk with milk for brushing later, and fold the beaten white into the fruit mixture along with ground almonds.

3. 3.

   Knead the dough on a floured surface until strong, divide into three equal pieces. Roll each piece into a rectangle about 30×60 cm. Spread one‑third of the filling over each rectangle, leaving a finger‑wide border. Roll from the long side, sealing edges with water. Braid the rolls into a loaf and press ends firmly. Place on a parchment‑lined tray, cover, and let rise again for 15 minutes. Beat egg yolk with milk and brush the loaf.

4. 4.

   Bake in a preheated oven at 180 °C (convection) for about 45 minutes until golden brown. Remove and cool before serving.