Ingredients Jump to Instructions ↓

  1. 2 1/4 cups chopped dried apricots

  2. 1 1/2 cups water, divided

  3. 1 1/2 cups packed brown sugar

  4. 5 1/2 cups all-purpose flour

  5. 3/4 cup sugar

  6. 3 ( 1/4 ounce) packages active dry yeast

  7. 1 teaspoon salt

  8. 1/2 cup butter or margarine, softened

  9. 3 eggs, beaten GLAZE:

  10. 1 cup confectioners' sugar

  11. 1 tablespoon milk

  12. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth. In a mixing bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. add eggs; beat until smooth. stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes. Punch dough down; divide into thirds. On greased baking sheets; roll out each portion into a 12-in. x 8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes. Bake at 375 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids. ');


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