|Active dry yeast||1⁄2 Tablespoon|
|Warm water||2 Tablespoon (105 To 115 Degree F)|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Confectioners icing||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Sliced almonds||1 Tablespoon|
|Red delicious apples||3|
|Unsalted butter||1 Tablespoon|
|Chopped prunes||1⁄2 Cup (8 tbs)|
|Chopped dried apricots||1⁄2 Cup (8 tbs)|
|Unsalted butter||1 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk, butter, sugar, and salt to warm (105°-115°F).
2 Combine 2 cups flour, vanilla, and egg yolks in mixing bowl. Mix thoroughly. Add yeast mixture, milk mixture, and enough remaining flour to make a soft dough. Mix thoroughly.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
4 Cover; let rise in warm place until double€”about 1 hour. While dough is rising, prepare filling.
5 Peel, core, and slice apples thin. Heat butter and sugar. Add apples and cook over medium heat until tender, stirring constantly. Add prunes and apricots, and remove from heat.
6 Punch down dough. Roll into a 10 x 30-inch rectangle. Spread with melted butter. Combine sugar and cinnamon. Sprinkle mixture on dough.
7 Spread filling evenly. Starting with wider side, roll up jelly-roll style. Pinch seams and edges.
8 Form into pretzel-shape. Place on a greased baking sheet. Tuck ends under center of dough; flatten slightly.
9 Cover; let rise in warm place until double€”about 30 minutes. Bake in a preheated 350°F oven about 45-60 minutes or until done.
10 Cool slightly. Frost with Confectioners' Icing and sprinkle with almonds. Cool on wire rack.