Almond braid
Instructions
Into a bowl sift the flour by placing a fountain, make a recess in the Center, add the crumbled yeast and Unbind with warm milk.
Sprinkle the mixture with a little flour and let it rise, covered, in a warm place for 15 minutes.
Mix in another Bowl the butter, melted and warm, the egg, salt and sugar, add the mixture to the leavened dough and knead it until obtaining a homogeneous paste.
Let rise covered for 20-25 minutes.
In a bowl mix the almond paste with the apricot jam, then add the raisins, almonds and, if necessary, a little bit of egg white, so you get a rather soft filling.
Roll out the dough into a rectangular sheet 30 x 40 cm and put over the filling, forming a regular 8 cm wide strip in the center of the dough.
Cut the long sides of the rectangle, free from the filling, forming several parallel diagonal stripes between them, about 2 cm.
Starting from the top, close the filling the strips obtained by alternating their arrangement a of the right side and the left edge, so that overlap to form a braid.
Press the ends of the strips to prevent the filling from spilling during cooking.
Transferred the braid on the buttered oven tray and allow to rise until the volume will be increased so evident.
Brush the cake with beaten egg yolk and bake in the oven at 220 degrees for 30 minutes.
Roll out on the still warm braid a veil of apricot glaze, let it dry then cover it with fondant icing and sprinkle with almond flakes.
Ingredients and dosing for 8 persons
- For the dough:
- 350 g of flour
- 20 g of brewer's yeast
- 12 cl of milk
- 50 g of butter
- 40 g of sugar
- 1/4 teaspoon of salt
- 1 egg
- For the filling:
- 50 g of almond paste
- 50 G = = apricot jam
- 50 g of sultanas
- 50 g of almonds
- For garnishing:
- 1 egg yolk
- 100 g of apricot glaze
- 100 g of fondant icing
- 30 g of almond slivers