Apricot And Ricotta Easter Bread - cooking recipe

Ingredients

5 1/2 tbsp butter
3/4 cup 2% or whole milk + 2 tbsp
3 1/2 tsp active dry yeast
1/2 cup granulated sugar
3 1/2 cups all-purpose flour
3 None eggs
1/2 lb dried apricots, chopped
1/4 lb ricotta
1/2 cup ground almonds
3 tbsp eggnog
2 tbsp sliced almonds
None None mini chocolate eggs, to garnish

Preparation

Melt the butter in a saucepan. Add 3/4 cup milk and heat until lukewarm. Remove from the heat and place 1/2 cup of the mixture into a bowl. Add the yeast and 2 tbsp sugar and stir until dissolved. Meanwhile, mix the flour, remaining sugar and a pinch of salt. Make a well in the middle and pour in the yeast mixture. Cover the yeast mixture with a little flour, then cover the bowl and allow to rest in a warm place for 15 mins.
Add the remaining butter and milk mixture to the dough along with 2 eggs and knead until smooth. Cover and allow to rest in a warm place for 30 mins.
Preheat the oven to 325\u00b0F. Line a baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a 12 x 16 inch rectangle. Cut lengthways into 3 equal strips. In a bowl, mix the apricots, ricotta, ground almonds and eggnog. Spread over each strip and roll up lengthwise. Loosely braid the strips together. Lay on the baking sheet and allow to rest in a warm place for 15 mins.
Beat the remaining egg and 2 tbsp milk then brush over the braid. Sprinkle with the sliced almonds. Bake for 25-30 mins, until a skewer comes out clean, covering after 20 mins if the bread is browning too quickly. Allow to cool on a wire rack. Decorate with mini chocolate eggs.