Yeast Braided Cake with Crumble, Plum Jam, and Apricots

1 CAKE

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INGREDIENTS FOR THE DOUGH

100 g all-purpose flour
100 g whole wheat flour
250 g semi-coarse flour plus 2 - 3 tablespoons for achieving the right consistency
30 g granulated sugar
7 g salt
7 g dry yeast
1/3 teaspoon ground cinnamon
Grated zest of 1 lemon
140 g whole milk
100 g water
90 g butter
1 egg plus 1 yolk at room temperature + 1 egg for brushing before baking

INGREDIENTS FOR THE FILLING AND FINISHING

440 g plum jam
2 tablespoons rum (for the jam) + 1 tablespoon rum for brushing after baking
30 g melted butter
2 teaspoons powdered sugar
300 g fresh ripe apricots
Vegetable oil

INGREDIENTS FOR THE CRUMBLE

60 g semi-coarse flour
60 g butter
45 g granulated sugar

YOU WILL ALSO NEED

Baking paper
Aluminum foil

INSTRUCTIONS

1
For the dough, mix 200 g of flour, salt, sugar, yeast, cinnamon, and zest in a mixing bowl. In a saucepan, combine milk, water, and butter and heat to about 50 degrees (it should be warm enough to melt the butter but not boiling). Add to the flour mixture and mix until smooth (use the paddle attachment in a mixer). Stir in the egg and yolk and start adding the remaining flour. After a while, switch to the hook attachment and knead for about 8-10 minutes. If necessary, add a little more semi-coarse flour to achieve the right consistency (the dough will be sticky but should not be too greasy). Form into a ball and place in an oiled bowl, cover, and let rise in a warm place for about an hour.
2
Roll out the dough on a work surface into a rectangle about 0.5 - 1 cm thick. Spread the plum jam mixed with rum over the entire surface (leave about 1 cm at the edges to make it easier to roll and hold). Roll tightly along the longer side into a log and press the seam (join the dough). Cut the log lengthwise into two equally thick parts, leaving one end (further from you) connected (leave about 5 cm uncut). Carefully cross one end over the other from left to right (braid into a two-strand braid). Once the braid is complete, cut the other end and finish braiding on this side as well.
3
Line the bottom of a 28 cm diameter cake pan with baking paper and grease the sides with butter. Coil the braid into a circular shape (“snail”) and place the prepared cake into the pan. Cover loosely with foil and let rise in a warm place for about 40 minutes to an hour. Brush with egg. Pit the apricots and cut them into wedges. Insert them into the braid where the dough is cut and the jam is visible, and between the strands. Don't be afraid to push the apricots well inside to get them into the cake.
4
For the crumble, mix all the ingredients by hand and generously sprinkle over the entire surface of the cake (especially the areas with apricots). Bake for about 50 – 60 minutes (top and bottom heat) in an oven at 180 degrees. Watch the color and cover with foil during baking if necessary.
5
After baking, immediately brush thoroughly with a mixture of butter, rum, and powdered sugar and let cool in the pan on a rack.

Under Cake Pressure

Behind the blog Under Cake Pressure are two sisters united by a passion for creating desserts. Veronika and Alžběta create exclusive recipes for Rohlik, so you can also enjoy their treats!