Glazed Braided Bread with Almonds and Pistachios
- For the bread
- 500 grams
- 1 cube
- ¼ liter
- 60 grams
- 60 grams
- ½ teaspoon
- 1 tablespoon
Gather all ingredients and let stand briefly at room temperature.
For the bread, mound flour in a bowl and press a well in the center. Mix yeast and milk, add to well in flour and sprinkle with a little flour from edge of bowl. Cover bowl with a clean kitchen towel and let stand until surface of yeast mixture shows cracks, 15-20 minutes.
Add eggs, sugar, butter and salt to flour mixture, knead to a smooth dough and continue kneading vigorously for about 10 minutes. Cover dough and let rise in a warm place until doubled in size. Cross dough ropes together at the centers and braid outward from the center to both ends. Tuck ends under braid and press firmly.
Place braided bread on a baking sheet lined with parchment paper and let rest briefly. Beat egg yolk with water and brush over bread.
Bake bread in oven preheated to 200°C (approximately 400°F) for 30-40 minutes. Remove bread from oven and let cool.
For the topping, stir powdered sugar with lemon juice until smooth and drizzle over bread. Sprinkle sliced almonds and chopped pistachios over bread and let dry. Cut bread into slices and serve with apricot jam if desired.