Apricot roll wreath
Fruity, juicy and fluffy at the same time tastes the apricot roll wreath. As if woven from little hearts, it is an eye-catcher on the dining table and is perfect for Easter. But also all year round it tastes delicious with tea or coffee for dessert after dinner. According to this recipe you make the stuffed roll wreath yourself.
for the pre-dough
- 100 ml milk (lukewarm)
- 20 g sugar
- 50 g flour
- 7 g dry yeast
for the dough
- 100 ml kefir (room-warm)
- 100 ml milk (lukewarm)
- 70 g sugar
- 1 egg (room-warm)
- 50 g butter (room-warm)
- approx. 480 g flour
- 1/3 tsp salt
- flour for the work surface
for the filling
- 200 g dried apricots
- 100 g raisins
- 100 g apricot jam (solid)
- 80 ml rum
- approx. 120 ml hot water
Preparation of the pre-dough
Dissolve dry yeast and sugar in lukewarm milk.
Add flour, stir and let the pre-dough rise covered in a warm place for 20 minutes.
Preparation of the dough
Mix milk, egg, sugar, vanilla and salt and stir into the pre-dough.
Now alternately stir kefir and flour into the pre-dough. Then add the remaining flour in batches, a little at a time, and knead into a soft, somewhat sticky dough.
Knead softened butter into the dough and then knead the dough for about 10 minutes so that it becomes elastic and smooth. Let it rise, covered, in a warm place for 1.5 hours.
Preparation of the filling
Put dried apricots and raisins in a mixing bowl, pour rum and hot water over them and let them steep, covered, for about 1 hour.
Drain the apricots and raisins thoroughly and puree them.
Add apricot jam to the fruit puree and mix until homogeneous.
Preparation of the roll wreath
Dust the work surface with flour and roll out the dough to a long rectangle about 0.5 cm thick.
Spread the apricot filling evenly on the dough and roll it up from the long side.
Shape the roll into a wreath by connecting its ends and place the wreath on a baking sheet lined with baking paper.
Cut the wreath into strips about 3 cm wide from the outside, leaving a space of about 2 cm from the inside each time.
Turn each two adjacent strips of dough over to the outside with the cut facing up, creating a heart each time. (See the step-by-step pictures here above.)
Let the apricot roll wreath rise in a warm place for 20 minutes, then brush it with a beaten egg and bake it in a preheated oven at 170 °C top and bottom heat for about 30 minutes.
- You can replace kefir with natural yogurt.
- Instead of dry yeast you can use fresh yeast. For the recipe you need 22 g of it.
- The amount of flour may vary. Therefore, add the last portion of flour little by little until the yeast dough gets the right consistency. It should be very soft and a bit sticky before kneading, but not mushy and not too firm or dry.
- You can also soak the dried fruit in rum overnight.
- Note the detailed tips and tricks for making the apricot roll wreath at the top of the post.