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Apricot Braids

"These lovely yeast braids are light and tender and have a delightful apricot filling," writes Paula Wipf from Arlington, Virginia. "They're very popular with family and friends."

30 ServingsPrep: 1 hour + rising Bake: 20 min. + cooling

Ingredients

2-1/4 cups chopped dried apricots
1-1/2 cups water, divided
1-1/2 cups packed brown sugar
5-1/2 to 6 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 cup butter, softened
3 eggs, beaten
GLAZE:
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

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 bowl, combine 2 cups of flour, sugar, yeast and salt. In a
saucepan, heat butter and remaining water to 120°-130°. 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

2 of 2

Apricot Braids (continued)

Directions (continued)

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° for 20-25 minutes or until golden brown. Remove from
pans to wire racks to cool. Combine glaze ingredients; drizzle over
braids. Yield: 3 braids.

Nutrition Facts: 1 serving (1 slice) equals 220 calories, 4 g fat (2 g saturated fat), 29 mg cholesterol, 128 mg sodium, 44 g carbohydrate, 1 g fiber, 3 g protein.