|Ingredients||Bakers %||Total %|
|Butter, Unsalted, Room Tempature||9.72||74|
|Apricots, Dried, Diced||19.54||148|
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