Apricot Pineapple Braid Recipe

Apricot Pineapple Braid Recipe
Apricot Pineapple Braid Recipe photo by Taste of Home
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Apricot Pineapple Braid Recipe

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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.
MAKES:
32 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 25 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 55 min. + rising Bake: 25 min.

Ingredients

  • 4-1/2 to 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 package (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 eggs, 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 vanilla extract
  • 1 to 2 tablespoons milk
  • Red and green candied cherries, optional

Directions

In a mixing 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. 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 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 into a 16-in. x 8-in. rectangle. Place on greased baking sheets. Spoon the filling down the center third of each rectangle. On each long side, cut 1-in. wide strips 2-1/2 in. 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 confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over braids. Garnish with cherries if desired. Yield: 2 loaves.
Originally published as Apricot Pineapple Braid in Country Woman Christmas Annual 2000, p45

Nutritional Facts

1 slice: 163 calories, 2g fat (1g saturated fat), 18mg cholesterol, 140mg sodium, 34g carbohydrate (19g sugars, 1g fiber), 3g protein.

  • 4-1/2 to 5 cups all-purpose flour
  • 1/2 cup sugar
  • 2 package (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 cup water
  • 1/2 cup milk
  • 1/4 cup butter or margarine
  • 2 eggs, 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 vanilla extract
  • 1 to 2 tablespoons milk
  • Red and green candied cherries, optional
  1. In a mixing 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. 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 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 into a 16-in. x 8-in. rectangle. Place on greased baking sheets. Spoon the filling down the center third of each rectangle. On each long side, cut 1-in. wide strips 2-1/2 in. 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 confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over braids. Garnish with cherries if desired. Yield: 2 loaves.
Originally published as Apricot Pineapple Braid in Country Woman Christmas Annual 2000, p45

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