Step 1/7
In a small saucepan, whisk together milk and yeast, then carefully warm on low heat, just until the mixture is lukewarm. Set aside for approx. 10 min.
Step 2/7
- 500 g flour
- 2 eggs
- ½ tsp vanilla bean seeds
- 3 tbsp sugar
- ½ tsp salt
- 1 tbsp grapeseed oil
- 1 tbsp sweet dessert wine
- mixing bowl
- stand mixer or hand mixer with dough hooks
Add flour, eggs, vanilla bean seeds, sugar, salt, grapeseed oil, and dessert wine to a mixing bowl and stir in a stand mixer. Add milk-yeast-mixture and stir until a smooth dough is formed.
Step 3/7
Flour a clean work surface. Turn dough out onto surface and knead by hand until smooth and elastic. Transfer back to mixing bowl and cover with a kitchen towel. Let dough rise in a warm place for approx. 30 min.
Step 4/7
- 600 g apricots
- 200 g gelling sugar
- hand blender
- small saucepan
- knife
Halve apricots and remove pits. Add apricot halves and gelling sugar to a saucepan and simmer on medium-high heat until apricots break down and jam thickens and becomes creamy. For serving later, remove some of the apricot halves from the saucepan after approx. 5 min. of cooking and set aside. Cool down jam, then purée until fine and smooth.
Step 5/7
- baking sheet
- oven
- dough scraper
- parchment paper
Knead dough one more time. Divide into 6 equal parts, then divide each part again into 3 parts. Form long dough strips out of each part, approx. 20 cm/8 in. long. Braid 3 strips at a time into small buns and transfer them to a parchment-lined baking sheet. Let buns rise for approx. 30 min. more. Preheat oven to 160°C/320°F.
Step 6/7
Beat egg yolk, then coat braided yeast buns with it. Bake at 160°C/320°F until golden brown for approx. 25 – 30 min.
Step 7/7
- sour cream ice for serving
Serve Easter bread with apricot jam and apricot halves. If desired, serve with sour cream ice cream, and enjoy while Easter bread is still warm!