Ingredients:
- about 3 1/4 cups flour, divided
- wine-poached apricots, sliced
- 1/2 cup (3 oz.) bittersweet chocolate chunks , such as scharffen berger; or bittersweet chocolate chips, such as ghirardelli
- 2 tbsp syrup from wine-poached apricots
Directions:
- Make dough: Stir yeast into 3 tbsp. warm (110°) water in bowl of a stand mixer or a large mixing bowl. Let stand until softened, about 5 minutes. Add milk, granulated sugar, salt, butter, egg, cardamom, and 2 cups flour; mix with dough hook on low speed or stir until combined. Blend in about 1 more cup flour (enough for a soft dough).
- Mix with dough hook on medium speed until dough is smooth, elastic, and no longer sticky, 8 to 10 minutes, adding more flour if needed so dough pulls cleanly from bowl. (Or turn out onto a lightly floured work surface and knead, adding flour as required to keep dough from sticking.)
- Oil bowl, add dough and turn over, then let rise, covered, in a warm place until doubled, about 1 hour. Punch down dough and divide into 2 equal parts.
- Make filling: In a small bowl, combine brown sugar, cinnamon, cardamom, apricots, almonds, and chocolate.
- Roll each dough portion on a lightly floured work surface into a 7- by 14-in. rectangle with a long side facing you. Spread rectangles with butter and sprinkle with apricot mixture to within 1 in. of the edge farthest from you. Starting at nearest side, roll each rectangle into a log and seal along edge (but not ends) with a good pinch. Line a large baking sheet with parchment paper and put logs next to each other on paper, seam down.
- Weave logs together to form a loose braid. Lift up braid and gently twist once or twice. Form braid into a ring on baking sheet, pinch ends together to join, and tuck under. Cover loosely with a kitchen towel and let rise in a warm place until puffy, 30 to 45 minutes.
- Preheat oven to 350°. Add toppings: Brush ring with egg and scatter with almonds. Bake until golden brown and an instant-read thermometer inserted in bread reads 185° to 190°, about 30 minutes. Slide cake from parchment to a rack. Let cool at least 20 minutes.
- Whisk powdered sugar and syrup in a bowl until smooth. Drizzle over cake.
- Make ahead: Up to 1 day, chilled. Set on a baking sheet, wrap with foil, and rewarm in a 250° oven 10 to 15 minutes.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7172.39 Kcal (30029 kJ) | ||
| Calories from fat | 3181.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 353.48g | 544% | |
|---|---|---|---|
| Cholesterol | 622.11mg | 207% | |
| Sodium | 14049.5mg | 585% | |
| Potassium | 6355.72mg | 135% | |
| Total Carbs | 903.24g | 301% | |
| Sugars | 310.47g | 1242% | |
| Dietary Fiber | 74.48g | 298% | |
| Protein | 132.81g | 266% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 39.2mg | 218% | |
| Calcium | 2352.3mg | 235% | |
| Amount Per 100 g | |||
| Calories | 394.47 Kcal (1652 kJ) | ||
| Calories from fat | 174.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.44g | 544% | |
|---|---|---|---|
| Cholesterol | 34.22mg | 207% | |
| Sodium | 772.71mg | 585% | |
| Potassium | 349.56mg | 135% | |
| Total Carbs | 49.68g | 301% | |
| Sugars | 17.08g | 1242% | |
| Dietary Fiber | 4.1g | 298% | |
| Protein | 7.3g | 266% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 2.2mg | 218% | |
| Calcium | 129.4mg | 235% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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