Recipe with FRUCHTSTOFF

Yeast Plait with Apricot Filling

A plaited yeast loaf with fruit filling makes a lovely Sunday breakfast to share. FRUCHTSTOFF Apricot, a jam and fruit spread with 67% fruit and 10% honey, forms the fruity centre within the soft yeast dough.

⏱ Prep 40 min · Proving/chilling time 75 min · Cooking/baking time 30 min · Total 2 hrs 25 min · 10 slices

Ingredients

• 500 g plain flour (Type 405)
• 1 cube fresh yeast (42 g)
• 60 g sugar
• 250 ml lukewarm milk
• 80 g soft butter
• 1 egg (size M)
• 1 pinch of salt
• Zest of 1/2 organic lemon
• 1 jar FRUCHTSTOFF Apricot (200 g)
• 1 egg yolk and 1 tbsp milk, for brushing
• 1 tbsp pearl sugar or flaked almonds (optional)

Method

1. Put the flour into a bowl and make a well in the centre. Mix the yeast with 1 tbsp sugar and half the lukewarm milk, then pour into the well. Cover and leave to rise for 10 minutes.
2. Add the remaining sugar, remaining milk, butter, egg, salt and lemon zest, then knead everything into a smooth, supple dough.
3. Cover the dough and leave to rise in a warm place for 45 minutes, until visibly risen.
4. Roll out the dough on a floured surface into a rectangle of about 40 x 30 cm. Stir FRUCHTSTOFF Apricot until smooth and spread evenly, leaving about 1 cm free at the edges.
5. Roll up the rectangle tightly from the long side. Cut the roll in half lengthways down the middle, so that two strands with visible filling are formed.
6. Twist the two strands together, press the ends together and place the plait on a baking tray lined with baking paper. Leave to rise for a further 30 minutes.
7. Preheat the oven to 180°C top/bottom heat. Brush the plait with egg yolk and milk, and sprinkle with pearl sugar if you like.
8. Bake for about 30 minutes until golden brown and leave to cool on a wire rack.

Tip: When twisting the strands, place the cut sides facing upwards so the filling stays nicely visible.

Fruit spread used: View FRUCHTSTOFF Apricot in the shop →

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