Printable | Taste of Home

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

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

Printed from tasteofhome.com Oct 13, 2008

-----------------------Fold------------------------

Apricot Braids cont.

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° 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.