Oster Hefekranz

Easter Holiday Bread Crown Shaped

Ingredients for about 24 pieces
150g dried apricots
150 g almond paste
300 ml + 2 tablespoons milk
1 1/2 cubes (63 g) fresh yeast
750 g flour
75 g sugar
1 level teaspoon salt
2 eggs + 1 egg yolk (size M)
125 g soft butter / margarine
Flour the work surface
3 tablespoons granulated sugar
Baking paper

Directions:

Baking tray (35 x 40 cm) with baking paper. Apricots dice finely and coarsely grate the marzipan. 300 ml lukewarm milk warm. Crumble yeast and dissolve. Place flour, sugar, salt, 2 eggs and fat in small pieces into a bowl. Pour yeast milk and knead everything smooth with the dough hook of the hand mixer. Knead apricot and almond paste into the batter. Cover and leave in a warm place about 45 minutes.

2 Knead the dough again and divide into 3 pieces. Each piece in a little flour to form a roll (about 1 m long) form. The 3 rolls a ponytail braid. On the sheet to a large egg-shaped wreath form and squeeze both Zopfenden. Cover and let it go about 15 minutes.

3 1 egg yolk and 2 tablespoons milk blend. Osterzopf with this mixture. Sprinkle with coarse sugar. Bake in a preheated oven (electric oven: 200 ° C / fan 175 ° C / gas mark 3) (possibly cover in about 20 minutes) for about 35 minutes. Let cool. Possibly. Decorate with Easter eggs in the middle.

 

Recipe from this web page

http://www.lecker.de/rezept/3001404/Hefekranz.html