Apricot Braids 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Apricot Braids cont. 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°-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 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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

Apricot Braids 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008