APRICOT BRAIDS
These lovely yeast braids are tender and light. Their delightful apricot filling makes them very popular with everyone.
—PAULA WIPF ARLINGTON, VA
PREP: 1 HOUR + RISING • BAKE: 20 MIN. + COOLING • MAKES: 3 BRAIDS
2 1/4 cups chopped dried apricots
1 1/2 cups water, divided
1 1/2 cups packed brown sugar
5 1/2 to 6 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 cup butter, softened
3 eggs, beaten
GLAZE
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract
1. In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until the water is absorbed and the apricots are tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth.
2. In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add the eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn dough 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 40-45 minutes.
4. Punch dough down; divide into thirds. On greased baking sheets, roll out each portion of dough into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes.
5. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from the pans to wire racks to cool. Combine the glaze ingredients; drizzle over braids.