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Apricot Dandies

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Ingredients
  Dry yeast 1⁄4 Ounce (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 3⁄4 Cup (12 tbs), scalded
  Sugar 1⁄4 Cup (4 tbs)
  Butter 6 Tablespoon, softened (1/4 Cup Plus 2 Tablespoons)
  Salt 1⁄2 Teaspoon
  Egg 1
  All purpose flour 3 Cup (48 tbs)
  Apricot preserves 12 Ounce (1 Cup / 1 Jar)
  Coconut almond frosting 5 3⁄4 Ounce (1 Package)
  Butter 1⁄3 Cup (5.33 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
Directions

Soften yeast in water.
In large mixer bowl, combine milk, sugar, 1/4 cup butter and salt.
Cool to lukewarm.
Add yeast, egg and I cup flour.
Blend well; beat 3 minutes at medium speed of mixer.
Gradually stir in remaining flour to form a soft dough.
Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes.
Thoroughly blend dry frosting mix.
Melt 1/3 cup butter in 13 x 9-inch pan.
Sprinkle with brown sugar and half of frosting mix.
Stir until blended; spread evenly over bottom of pan.
Roll out dough on floured surface to a 15 x 12-inch rectangle.
Spread with 2 tablespoons butter, then apricot preserves.
Sprinkle with remaining frosting mix.
Starting with 15-inch side, roll up jelly roll fashion.
Seal edges.
Cut into l-inch slices.
Place, cut-side up, in pan.
Cover; let rise until light, about 30 minutes.
Bake at 375° for 25 to 30 minutes.

Recipe Summary

Method: 
Baked
Course: 
Fruit Dessert

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