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.