Apricot Pineapple Braid

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.
• 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 16x8-in. rectangle. Place on greased baking sheets.
• Spoon filling down the lengthwise 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.