Braided Easter bread with jam

Braided Easter bread with jam

Based on 9 ratings
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"This dish uses many traditional Austrian ingredients. Apricot jam is especially well-known as a classic in my region."
Difficulty
Medium 👍
Preparation
30 min
Baking
30 min
Resting
60 min

Ingredients

2Servings
MetricImperial
133⅓ ml
milk
6⅔ g
yeast
166⅔ g
flour
eggs
tsp
vanilla bean seed
1 tbsp
sugar
tsp
salt
tbsp
grapeseed oil
tbsp
sweet dessert wine
200 g
apricots
66⅔ g
gelling sugar
egg yolk
flour for work surface
sour cream ice cream for serving

Utensils

whisk, small saucepan, mixing bowl, stand mixer or hand mixer with dough hooks, kitchen towel, hand blender, knife, baking sheet, oven, dough scraper, parchment paper, pastry brush

Nutrition per serving

Cal605
Fat8 g
Protein16 g
Carb114 g
  • 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.
    • 133⅓ ml milk
    • 6⅔ g yeast
    • whisk
    • small saucepan

    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

    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.
    • 166⅔ g flour
    • eggs
    • tsp vanilla bean seeds
    • 1 tbsp sugar
    • tsp salt
    • tbsp grapeseed oil
    • 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.
    • flour for work surface
    • kitchen towel

    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

    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.
    • 200 g apricots
    • 66⅔ 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

    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.
    • 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.
    • egg yolk
    • pastry brush

    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

    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!
    • 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!

  • Enjoy your meal!

    Braided Easter bread with jam

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