• 2 packages dry yeast
• 1/2 cup water, at 105-115 degrees
• 1/2 cup lukewarm milk, around 105 degrees
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs, at room temperature, slightly beaten
• 1/2 cup butter, melted and cooled slightly
• 4-5 cups flour
• About 1-2 cups apricot jam
• Sliced almonds

In a stand mixer bowl, dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, butter, and 2 1/2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make a dough that is easy to handle.

Turn the dough onto a floured surface, and knead until smooth and elastic. Place into a well-buttered bowl, then turn the buttered side up. (At this point, the dough can be refrigerated for three to four days.)

Let dough rise in warm place until doubled, about 90 minutes. It’s proved when, if you lightly poke it, a small indentation remains. Punch the dough down, and turn it onto a sheet of floured parchment paper. Roll it into about a 9×15 rectangle, and spread lightly with apricot jam.

Cut dough lengthwise into thirds, and braid. Mom liked to turn the strands as she was braiding so that the jam was on the inside of the braid, and it does look nice that way. When you’ve finished the braid, tuck the loose ends underneath. Cover, and let rise until doubled, about 30 minutes.

Preheat oven to 375 degrees. Bake braid at 375 for 25-30 minutes or until golden brown.

Photo by Elena Leya on Unsplash