Apricot-Almond Braid
Experience a bite of summer with the classic combination of apricots and almonds.
INGREDIENTS | YIELDS 1 LOAF
- 1 cup dried apricots, chopped
- ½ cup amaretto
- ½ cup boiling water
- ½ cup milk
- 1 tablespoon honey
- 3½ teaspoons active dry yeast (2 packages)
- 1 cup all-purpose flour
- ¼ cup (½ stick) unsalted butter, softened
- 3 whole eggs
- 2 egg yolks
- 1 teaspoon plus 1 pinch kosher salt
- 1 cup skin-on almonds, toasted and finely chopped
- 4–6 cups bread flour
- 1 tablespoon water
- 1 cup apricot jelly
Combine chopped apricots and amaretto in a small bowl, and add boiling water until apricots are submerged. Set aside to plump 1 hour or overnight.
In a large bowl combine milk, honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Stir in all-purpose flour, butter, 2 whole eggs, both yolks, and 1 teaspoon salt. Add plumped apricots, almonds, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.
Line a baking sheet with parchment. Turn risen dough onto a floured surface, divide into 3 equal portions, and form a 3-strand braid. Place onto prepared pan, cover loosely with plastic wrap, and proof for 30 minutes. Preheat oven to 375°F.
Whisk together remaining egg with 1 tablespoon water and a pinch of salt. Brush gently onto the top of the risen loaf, and bake until golden brown and hollow sounding, about 30–40 minutes. Warm the apricot jelly and brush on top of loaf to glaze. Cool completely on a rack before serving.
