Hazelnut And Apricot Coffee Cake - cooking recipe

Ingredients

3 oz butter
1 cup milk
1 tbsp dried active yeast
1/2 cup sugar + 2 tbsp
4 cups all purpose flour
2 None eggs
3 oz chopped hazelnuts
1/2 lb soft dried apricots, finely chopped
2 tbsp apricot jam

Preparation

Melt the butter in a saucepan, add the milk and heat until lukewarm. Pour 1/2 cup into a jug and stir in the yeast and 1 tbsp of sugar. In a bowl, mix the flour, rest of the sugar and a pinch of salt. Make a well in the middle and pour in the yeast mixture. Brush over a little flour from the edge, cover and allow to rest in a warm place for 15 mins.
Add the eggs and remaining milk mixture to the dough and knead with the dough hook of a mixer to a smooth dough. Cover and allow to rest in a warm place for 30 mins. Set aside 1 tbsp hazelnuts and place the remainder in a bowl. Stir in the apricots and 1 tbsp jam.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 16 x 12 inch rectangle. Cut lengthways into 3 equal strips. Spread the hazelnut mixture along one side of each strip and roll up. Loosely braid the strips and press the ends together. Lay on the baking sheet and allow to rest in a warm place for 15 mins.
Preheat the oven to 350\u00b0F. Bake for 25-30 mins, until a skewer comes out clean, covering after 20 mins if it is browning too quickly.
In a saucepan, bring 1 tbsp jam to a boil. Remove the bread from the oven and brush over the jam. Sprinkle with the 2 tbsp of sugar and remaining hazelnuts. Best served warm.