|½ tsp||vanilla bean seed|
|1 tbsp||grapeseed oil|
|1 tbsp||sweet dessert wine|
|200 g||gelling sugar|
|flour for work surface|
|sour cream ice cream for serving|
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.
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.
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.
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.
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.
Beat egg yolk, then coat braided yeast buns with it. Bake at 160°C/320°F until golden brown for approx. 25 – 30 min.
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!