 |
| Ingredients | Bakers % | Total % |
| Honey | 14.63 | 111 |
| Butter, Unsalted, Room Tempature | 9.72 | 74 |
| Eggs, Whole | 10.33 | 78 |
| Flour, Bread | 100 | 757 |
| Apricots, Dried, Diced | 19.54 | 148 |
| Cinnamon, Ground | .26 | 2 |
| Salt | 1.38 | 10 |
| Yeast, Fresh | 1.38 | 10 |
| Water | 14.63 | 111 |
| Milk | 26.33 | 199 |
| Total | 198.20 | 1,500 |
Method
Mix flour, water, milk, honey and eggs to make a medium dough. Add yeast, mix; add salt and cinnamon, then apricots; mix until homogenous. Knead only until elastic, add butter in pieces, knead till dough re-forms a ball.
1st fermentation
75 minutes.
Divide (8 ozs/225 g) and braid.
2nd fermentation
40 minutes (should be slightly underproofed so braids won’t ‘break’).
Egg wash before baking. Bake with gentle steam at 450°F for five minutes, then decrease oven temperature to 400°F and bake until well baked and all crust is golden, about 30 minutes more.
Formula courtesy of the National Honey Board
