Apricot Braids Recipe
Apricot Braids Recipe photo by Taste of Home
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Apricot Braids Recipe

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"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."
TOTAL TIME: Prep: 1 hour + rising Bake: 20 min. + cooling
MAKES:30 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 20 min. + cooling
MAKES: 30 servings


  • 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

Nutritional Facts

1 slice: 220 calories, 4g fat (2g saturated fat), 29mg cholesterol, 128mg sodium, 44g carbohydrate (24g sugars, 1g fiber), 3g protein.


  1. 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.
  2. 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.
  3. 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.
  4. Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-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.
  5. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids. Yield: 3 braids.
Originally published as Apricot Braids in Taste of Home February/March 2002, p65

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lilsweetie User ID: 3902267 84075
Reviewed Mar. 29, 2009

"This is awesome. Half of it was gone before I could even glaze it! There was just the right amount of filling too. I refrigerated it overnight after shaping the braid and then removed it from the oven and let rise for 20 minutes then baked it. It was wonderful."

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