Striezel with Apricots

*For 1 plait, yields 25 pieces 1. Cook yeast dough: Shape flour in a baking bowl, press an indentation in the center. Crumble the yeast into it, mix with 50 ml milk, 2 tbsp sugar and a little flour. Cover and let rise in a warm place for 20 minutes. Knead in egg, butter, remaining milk and remaining sugar, let rise 20 min.

2. cook filling: While dough is rising, crumble marzipan.

Chop pistachios and apricots, mix both with orange juice, marzipan, vanilla sugar and almond kernels.

3. roll out dough: divide dough into thirds Form 50 cm long strands, then roll them out on floured surface to 10 cm width. Spread each with ‘h of the filling, leaving an edge free. Roll up from the long side, pressing tightly. Spread out tray with parchment paper. Place dough strands parallel side by side, pressing well together at one end.

4. braid the dough: Always alternately braid right and left strands over center strand to form a braid. Press second end smooth. Place braid on baking sheet, let rise for 20 min. In the meantime, heat oven to 175 degrees. Mix egg yolk with milk, brush braid with it, sprinkle with almond kernels. Bake in the oven for 40-45 min.

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