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Almond Apricot Logs

Holiday.Cook's picture
Ingredients
  Active dry yeast 1⁄2 Ounce (2 Package,1/4 Ounce Each)
  Warm water 1⁄3 Cup (5.33 tbs) (110° To 115°)
  Warm milk 1 1⁄2 Cup (24 tbs) (110° To 115°)
  Vegetable oil 1⁄3 Cup (5.33 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Eggs 2
  Salt 2 Teaspoon
  Ground nutmeg 2 Teaspoon
  All purpose flour 5 1⁄2 Cup (88 tbs)
  Coarsely chopped dried apricots 1⁄2 Cup (8 tbs)
  Chopped almonds 1 Cup (16 tbs)
  Confectioners sugar 1 1⁄2 Cup (24 tbs)
  Vanilla extract 1⁄2 Teaspoon
  Milk 3 Tablespoon
Directions

In a large mixing bowl, dissolve yeast in water.
Add the milk, oil, sugar, eggs, salt, nutmeg and 2 cups flour.
Beat until smooth.
Add apricots and almonds.
Stir in enough remaining flour to form a soft 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 1-1/2 hours.
Punch dough down; let rest for 10 minutes.
Turn onto a lightly floured surface.
Roll into a 15-in x 12-in rectangle.
Cut into 3-in x 1 -in strips.
Place 1 in apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15 minutes or until light golden brown.
Remove to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Brush over warm logs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Bread
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Preparation Time: 
25 Minutes
Cook Time: 
15 Minutes
Ready In: 
40 Minutes

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