Spiced nut plait with baked apple

➊ Mix all the ingredients for the dough together and work into a smooth, supple yeast dough. Let it rise for 30 minutes, knead briefly and let it rise for another 30 minutes.

➋ For the filling, mix all the ingredients together and stir until smooth; the mixture should not be too dry. Roll out the yeast dough into a thin rectangle (approx. 60 x 20 cm) and spread the filling evenly over it, then roll it up. Use scissors to halve the roll lengthways until just before the end. Carefully braid both strands into a plait and shape into an elongated, even shape. Brush the Striezel with milk and place it along the edge of a buttered "pot lid" sprinkled with semolina.

➌ Cut the top off the apples to a thickness of about 1 cm and put to one side. Hollow out the apples, removing the core. Roughly chop the apple remains and put them in a bowl with the almonds. Add the apricot jam, marzipan, the finely chopped dates and the citrus zest to the apples. Mix everything together well and leave to stand for 30 minutes.

➍ Fill the apples, put the lid on and press down lightly. Then place it in the middle of the yeast plait and bake upside down with the "pot" closed with 5 briquettes on the bottom and 12 briquettes on top for approx. 40 minutes. After baking, glaze the plaited bread with warm apricot jam. Make a glaze from icing sugar and lemon juice and decorate the plaited bread with it. Serve it warm with vanilla sauce. Baking time in the lid of the FT6/9 approx. 40 minutes, with 5 briquettes on the bottom and 12 briquettes on top.