Almond Apricot Logs
|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)|
|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|
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.
Serving size: Complete recipe
Calories 5755 Calories from Fat 1590
% Daily Value*
Total Fat 176 g271.1%
Saturated Fat 28.2 g140.8%
Trans Fat 0 g
Cholesterol 461.4 mg153.8%
Sodium 4206.1 mg175.3%
Total Carbohydrates 926 g308.8%
Dietary Fiber 49.3 g197.2%
Sugars 357.9 g
Protein 133 g265.9%
Vitamin A 89.9% Vitamin C 2.2%
Calcium 104.6% Iron 243.4%
*Based on a 2000 Calorie diet