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Apricot Pineapple Braid

 Apricot Pineapple Braid
Our family can't wait for Christmas morning, knowing this fruit-filled favorite will be on the table. I make several extras for our friends' breakfasts, too.
32 ServingsPrep: 55 min. + rising Bake: 25 min.

Ingredients

  • 4-1/2 to 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1/2 cup 2% milk
  • 1/4 cup butter, cubed
  • 2 eggs, lightly beaten
  • Filling:
  • 2 cups chopped dried apricots
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1 cup packed brown sugar
  • 3/4 cup water
  • 1/4 cup orange juice
  • Glaze:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1 to 2 tablespoons 2% milk

Directions

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
  • saucepan, heat the water, milk and butter to 120°-130°. Add
  • to dry ingredients; beat until moistened. Beat in eggs until smooth.
  • Stir in enough remaining flour to form a stiff dough.

2 of 2

Apricot Pineapple Braid (continued)

Directions (continued)

  • 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 hour.
  • Meanwhile, combine the filling ingredients in a large saucepan. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or
  • until thickened. Cool.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each half into a 16-in. x 8-in. rectangle. Place on
  • greased baking sheets.
  • Spoon filling down the center third of each rectangle. On each long
  • side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at
  • one end, fold alternating strips at an angle across filling. Pinch
  • ends to seal and tuck under. Cover and let rise until doubled, about
  • 30 minutes.
  • Bake at 350° for 25-30 minutes or until golden brown. Remove from
  • pans to wire racks to cool.
  • For glaze, combine the confectioners' sugar, vanilla and enough milk
  • to achieve desired consistency. Drizzle over warm braids. Yield: 2
  • loaves.
Nutritional Facts: 1 serving (1 slice) equals 163 calories, 2 g fat (1 g saturated fat), 18 mg cholesterol, 140 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.