Easter Apricot And Marzipan Coffee Cake - cooking recipe

Ingredients

4 tbsp heavy cream
1 3/4 tsp active dry yeast
2 2/3 cup all-purpose flour
2 None eggs, beaten
5 tbsp granulated sugar
1 tsp vanilla extract
5 1/4 oz marzipan, grated
5 1/4 oz dried apricots, chopped
4 tbsp orange marmalade
1 None egg yolk
3 None hard-boiled eggs, dyed with food coloring of your choice
2 tbsp pistachios, roughly chopped

Preparation

In a saucepan, warm 2 tbsp cream. Stir in the yeast, cover and allow to rest in a warm place for 10 mins. In a mixer fitted with a dough hook, mix the flour, eggs, 3 tbsp sugar, vanilla extract and a pinch of salt. Stir in the yeast mixture and knead until the dough is smooth. Cover and allow to rest in a warm place for 30 mins.
Meanwhile, make the filling by mixing the marzipan and apricots. Add 2 tbsp marmalade and stir well. In a separate bowl, make the egg wash by beating the egg yolk with 2 tbsp cream.
Preheat the oven to 325\u00b0F. Line a baking tray with parchment paper. On a floured work surface, roll out the dough to an 18 x 24 inch rectangle. Cut lengthways into 3 equal pieces. Spread the marzipan and apricot mixture evenly onto the strips, leaving 1/3 inch space free around the edges. Roll the dough up around the filling. Squeeze the ends of the 3 dough strips together and braid loosely. Place on the baking tray and brush with the egg wash. Press the colored hard-boiled eggs gently into the top of the braid. Allow to rest in a warm place for 20 mins.
Bake for 35 mins, covering with foil after 20 mins if the bread is browning too quickly. Transfer to a wire rack and allow to cool. Heat the remaining marmalade in a saucepan and brush over the bread. Sprinkle with pistachios and the remaining sugar.