Slovenian Almond Apricot Bread
Delight your taste buds with this Slovenian Almond Apricot Bread, a soft and aromatic sweet bread that beautifully blends tradition and flavor. Featuring a tender, yeast-leavened dough infused with vanilla and enriched with melted butter, this bread is rolled around a luscious filling of chopped dried apricots, blanched almonds, and a touch of apricot jam for natural sweetness. Baked to golden perfection and optionally dusted with powdered sugar, its flaky crust and rich interior make it an irresistible treat for breakfast, brunch, or dessert. Easy to prepare yet impressively elegant, this recipe will transport you to the heart of Slovenia with every bite, offering a perfect balance of nutty, fruity, and buttery notes.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 50 grams granulated sugar
- 7 grams instant yeast
- 1 teaspoon salt
- 250 milliliters whole milk
- 75 grams unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 150 grams dried apricots (chopped)
- 100 grams blanched almonds (chopped)
- 3 tablespoons apricot jam
- 1 large egg (for egg wash)
- 1 tablespoon water (for egg wash)
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Stir well to distribute the ingredients evenly.
In a small saucepan, warm the milk until lukewarm (not hot). Add the melted butter, egg, and vanilla extract to the milk, whisking until combined.
Gradually pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms.
Turn the dough onto a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes on medium speed.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
While the dough is rising, prepare the filling by mixing the chopped dried apricots, chopped almonds, and apricot jam in a small bowl.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangular shape, approximately 12x16 inches (30x40 cm).
Spread the apricot-almond filling evenly across the dough, leaving a 1-inch (2.5 cm) border around the edges.
Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal and tuck the ends underneath.
Place the rolled dough seam-side down on a parchment-lined baking sheet. Cover loosely with plastic wrap or a clean towel and let it rise for another 30 minutes.
Preheat the oven to 180°C (350°F).
Make the egg wash by whisking the egg with the tablespoon of water. Brush the surface of the bread with the egg wash to ensure a golden crust.
Bake in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped.
Allow the bread to cool completely on a wire rack. If desired, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
3869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 571.7 g | 208% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 155.5 g | ||
| Protein | 103.1 g | 206% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 790 mg | 61% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 3221 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
