Yeast Braided Cake with Crumble, Plum Jam, and Apricots

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.

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.

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.