Braided Easter bread with jam

Braided Easter bread with jam

6 ratings

Sebastian Schinko, S.Pellegrino Young Chef


„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
2
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
1
egg yolk
flour for work surface
sour cream ice cream for serving
Metric
Imperial
  • 400 ml milk
  • 20 g yeast
  • 500 g flour
  • 2  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
  • 1  egg yolk
  • flour for work surface
  • sour cream ice cream for serving

Utensils

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

Enjoy with

Sauvignon Blanc
As a sweet dessert wine, Sauvignon Blanc produces well-developed flavors of dried fruit that pair with apricots extraordinarily. Its lush sweetness is complemented by a strong acidity, which is moderated by the yeast dough.

Nutrition per serving

Cal
605
Protein
16g
Fat
8g
Carb
114g

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 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 flour
  • 2 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 apricots
  • 200 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.
  • 1 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!