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Apricot Braid

 Apricot Braid
When I need to feed a crowd, this large lovely loaf comes in handy. Golden raisins and dried apricots give it a nicely sweet flavor while walnuts add a little crunch.
16 ServingsPrep: 30 min. + rising Bake: 40 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/4 cup shortening
  • 2 teaspoons salt
  • 1 egg
  • 1/2 cup chopped golden raisins
  • 1/2 cup chopped dried apricots
  • 1/4 cup chopped walnuts
  • 1 teaspoon grated lemon peel
  • 4-1/4 to 4-3/4 cups King Arthur Unbleached All-Purpose Flour
  • Vanilla Glaze

Directions

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar,
  • shortening and salt; beat until smooth. Add the egg, raisin,
  • apricots, walnuts, lemon peel and 1 cup flour; mix well. 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 1-1/4 hours.

2 of 2

Apricot Braid (continued)

Directions (continued)

  • Punch dough down. Turn onto a lightly floured surface; divide into
  • five portions. Shape each portion into an 18-in. rope. Place three
  • ropes on a greased baking sheet; braid. Pinch ends to seal and tuck
  • under. Twist the two remaining ropes together. Pinch ends to seal.
  • Place on top of braid; tuck ends under. Cover and let rise until
  • doubled, about 1 hour.
  • Bake at 350° for 40-45 minutes or until golden brown. Remove from
  • pan to a wire rack to cool. Drizzle with Vanilla Glaze. Yield: 1
  • loaf (16 slices each).
Nutritional Facts: 1 serving (1 each) equals 224 calories, 5 g fat (1 g saturated fat), 15 mg cholesterol, 311 mg sodium, 39 g carbohydrate, 2 g fiber, 5 g protein.