Yeast plait with pistachio-marzipan filling

Ingredients

Directions

1. 1

   Melt the fat in a saucepan, remove from heat and add milk. Put flour, yeast, sugar and salt into a mixing bowl and mix. Add the fat-milk-mixture and 2 eggs and knead with the dough hooks of the hand mixer to a smooth dough.

2. 2

   Cover and leave to rise in a warm place for 30-40 minutes. Finely dice the apricots and sprinkle with liqueur. Marinate for about 30 minutes. In the meantime grind the pistachios in the universal chopper. Knead marzipan, ground and chopped pistachios and apricots.

3. 3

   Cut the marzipan mixture into thirds and roll into strands of about 35 cm. Knead the yeast dough again on a lightly floured work surface, divide it into thirds and roll it into three strands of approx. 40 cm length. Press the strands flat (approx. 10 cm wide) and place a marzipan strand in the middle of each.

4. 4

   Separate the rest of the egg and brush the edges of the dough with egg white. Press the edges of the dough well together to form three rolls again. Weave the dough rolls into a plait. Press the ends of the dough well together and place on a baking tray lined with baking paper.

5. 5

   Cover and leave to rise again for about 15 minutes. Mix the egg yolk and 1 teaspoon of water and brush the plait with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes.

6. 6

   If necessary, cover the braid shortly before the end of the baking time. Let the plait cool down. Warm up the jam, pass it through a sieve and brush the plait with it. Sprinkle with sugar crystals and pistachios. Results in 18-20 slices.