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Almond Apricot Logs

This is a treat my family insists I make each year for the holidays. We often refer to these sweet bread bites simply as "good things". They're super served warm.

60 ServingsPrep: 30 min. + rising Bake: 15 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
1/3 cup vegetable oil
1/2 cup sugar
2 eggs
2 teaspoons salt
2 teaspoons ground nutmeg
5 to 5-1/2 cups all-purpose flour
1-1/2 cups coarsely chopped dried apricots
1 cup chopped almonds
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

In a large bowl, dissolve yeast in water. Add the milk, oil, sugar,
eggs, salt, nutmeg and 2 cups flour. Beat until smooth. Add apricots
and almonds. 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 1-1/2 hours.

2 of 2

Almond Apricot Logs (continued)

Directions (continued)

Punch dough down; let rest for 10 minutes. Turn onto a lightly
floured surface;let rest for 10 minutes. Roll out into a 15-in. x
12-in. rectangle. Cut into 3-in. x 1-in. strips. Place 1 in. apart
on greased baking sheets. Cover and let rise until doubled, about 30
minutes.
Bake at 375° for 15 minutes or until light golden brown. Remove
from pans to wire racks. Combine glaze ingredients;brush over warm
logs. Yield: 5 dozen.

Nutrition Facts: 1 serving (1 each) equals 95 calories, 3 g fat (trace saturated fat), 8 mg cholesterol, 87 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein.