Apricot and Almond Yeast Braid
February 22, 2011 in Allgemein
Shortly after I complained about how I missed my sourdough starter I developed a serious addiction to yeast breads. You think that’s weird? No, tha’s totally typical for me. And it is not even a contradiction. I love strong, hearty sourdough breads and sweet yeast breads. Recently I saw a lot of pictures of yeast braids with fillings and I thought making one of those would be a great way to feed my addiction. I still had the jar of homemade apricot jam that Megan sent me and I thought this would make a wonderful ingredient for the filling. Jam alone sounded a bit boring though, so I thought I’d also add some almonds. And this was indeed a perfect combination! The result is a fluffy yeast bread with a sticky and sweet filling.
A braid with a filling may sound a bit difficult but it is not. All you have to do is to divide your dough into three equal pieces, spread the filling on top and fold them over. But let’s start at the beginning.
Apricot and Almond Yeast Braid
For the dough:
360 g ( 3 cups) all-purpose flour
180 ml (3/4 cup) full fat coconut milk
60 ml (1/4 cup) soy milk
50 g (1/4 cup) sugar
2 teaspoons instant yeast
1/4 teaspoon saltFor the filling:
100 g (3/4 cup whole) almonds, chopped
300 g (3/4 cup) apricot jamSoy milk for brushing
In a large bowl, combine all the ingredients for the dough. Knead until the dough is smooth and elastic, about 10 minutes. Add more liquid or flour, if necessary.
Cover bowl and let the dough rise for about 90 minutes.
Preheat oven to 180°C (350°F). Divide dough into three equal pieces and place on a lightly floured surface. Roll each piece into a 45 x 5 cm ( 18 x 2 inch) rectangle. Brush with 100 g (1/4 cup) of jam and sprinkle with 1/3 of the chopped almonds. Leave a margin.
Fold the ends over:
Place all three strands on a baking sheet lined with parchment paper and carefully form into a braid. You can twist the strands a bit:
Generously brush with soymilk and transfer to the oven immediately. Bake for 40 minutes. Let cool to room temperature before slicing. Serve with a glass of soy milk, coffee, or tea.
Absolutely beautiful!
This looks icredible! And its perfect looking!!!
The combination of fluffy with sticky and sweet makes my teeth tingle with envy.
I have made this recipe at least two dozen times with almost equally as many fillings. It’s always perfect!
I am glad it works so well for you! Thank you for your feedback!
I don’t have cocnutmilk. Did u use the one from an asian market? or the stuff that u can only get online or in the USA??
Where do you live? In Germany you can get coconut milk in cans at Asian markets and several supermarket chains (for example Rewe, Netto). DM also carries coconut milk.
Wow! Habs heut nachmittag gebacken und schmeckt echt gut! ein bisschen anderrst als der “normale” hefeteig, aber ich glaube fast einer der besten veganen versionen die ich bisher hatte!!
Danke, freut mich, dass es Dir geschmeckt hat!
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