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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 30 |
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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. Ingredients:
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 king arthur unbleached 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 |
Directions:
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 12-in. x 8-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. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids. Yield: 3 braids.
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