Braided Easter bread with jam

Based on 8 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 👍
30
min.
Preparation
30
min.
Baking
60
min.
Resting

Ingredients

Servings:-6+
400 ml milk
20 g yeast
500 g flour
eggs
½ tsp vanilla bean seed
3 tbsp sugar
½ tsp salt
1 tbsp grapeseed oil
1 tbsp sweet dessert wine
600 g apricots
200 g gelling sugar
egg yolk
flour for work surface
sour cream ice cream for serving
Metric
Imperial

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

Cal
605
Protein
16 g
Fat
8 g
Carb
114 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.
    • 400 ml milk
    • 20 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.
    • 500 g flour
    • 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.
    • 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.
    • 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

    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!

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