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Apricot Braid

  Unsifted flour 3⁄4 Cup (12 tbs)
  Sugar 6 Tablespoon
  Salt 1 Teaspoon
  Yeast 1⁄4 Ounce (1 Package)
  Milk 2⁄3 Cup (10.67 tbs)
  Margarine 4 Tablespoon
  Egg 1 (At Room Temperature)
  Dried apricots 1 1⁄2 Cup (24 tbs)
  Boiling water 1 Cup (16 tbs)
  Firmly packed light brown sugar 1 Cup (16 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Egg yolk 1 , beaten

Mix 3/4 cup flour, 1/4 cup sugar, salt and undissolved yeast thoroughly in a large bowl.
Combine 3/4 cup milk and 2 tablespoons margarine in a saucepan and place over low heat until liquid is warm.
Margarine does not need to melt.
Add to dry ingredients gradually and beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add egg and 1/4 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour to make a soft dough.
Turn out onto a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease top.
Cover and let rise in a warm place, free from draft, for 1 hour or until doubled in bulk.
Combine the apricots and boiling water in a saucepan and bring to a boil.
Reduce heat and simmer, uncovered, for about 25 minutes or until liquid is absorbed and apricots are tender.
Press through a sieve.
Stir in the brown sugar until dissolved, then cool.
Punch dough down.
Turn out onto a lightly floured board and divide in half.
Roll out each half into a 14 x 8-inch rectangle and place on greased baking sheets.
Spread 1/2 of the apricot filling down the center 1/3 of each rectangle.
Slit dough at 1-inch intervals along each side of filling, then fold strips at an angle across filling, alternating from side to side.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Combine 1/3 cup flour, remaining sugar and cinnamon in a bowl and cut in remaining margarine until mixture is crumbly.
Mix the egg yolk and 2 tablespoons milk and brush on braids.
Sprinkle each braid with half the crumb mixture.
Bake in 350-degree oven for about 20 minutes or until done.
Remove from baking sheets and cool on wire racks.

Recipe Summary

Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2659 Calories from Fat 577

% Daily Value*

Total Fat 65 g99.9%

Saturated Fat 14.7 g73.5%

Trans Fat 0 g

Cholesterol 411.6 mg137.2%

Sodium 2194.2 mg91.4%

Total Carbohydrates 517 g172.4%

Dietary Fiber 28 g112.1%

Sugars 422.3 g

Protein 35 g69.2%

Vitamin A 196.1% Vitamin C 3.5%

Calcium 58.2% Iron 68.9%

*Based on a 2000 Calorie diet

Apricot Braid Recipe