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In a saucepan, warm 2 tbsp cream. Stir in the yeast, cover and allow to rest in a warm place for 10 mins. In a mixer fitted with a dough hook, mix the flour, eggs, 3 tbsp sugar, vanilla extract and a pinch of salt. Stir in the yeast mixture and knead until the dough is smooth. Cover and allow to rest in a warm place for 30 mins. Meanwhile, make the filling by mixing the marzipan and apricots. Add 2 tbsp marmalade and stir well. In a separate bowl, make the egg wash by beating the egg yolk with 2 tbsp cream. Preheat the oven to 325°F. Line a baking tray with parchment paper. On a floured work surface, roll out the dough to an 18 x 24 inch rectangle. Cut lengthways into 3 equal pieces. Spread the marzipan and apricot mixture evenly onto the strips, leaving 1/3 inch space free around the edges. Roll the dough up around the filling. Squeeze the ends of the 3 dough strips together and braid loosely. Place on the baking tray and brush with the egg wash. Press the colored hard-boiled eggs gently into the top of the braid. Allow to rest in a warm place for 20 mins. Bake for 35 mins, covering with foil after 20 mins if the bread is browning too quickly. Transfer to a wire rack and allow to cool. Heat the remaining marmalade in a saucepan and brush over the bread. Sprinkle with pistachios and the remaining sugar.
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Achievable elevated desserts — laminated doughs, cakes, custards
Apricot leather sheet — dissolve for amardine drink, pastry filling
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake