Apricot Braids Recipes
APRICOT-CREAM CHEESE BRAID
According to Cooking Light, these braids can be covered and refrigerated for a couple of days or frozen up to a month. They also make great gifts during the holidays -- just wrap in plastic wrap and tie with a bow. You may substitute any kind of fruit preserves. NOTE: Prep time does not include resting time and refrigeration time for dough.
Provided by DailyInspiration
Categories Yeast Breads
Time 1h15m
Yield 4 loaves
Number Of Ingredients 17
Steps:
- To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
- To prepare filling; combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
- Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion "jellyroll fashion"; pinch seam and ends to seal.
- Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size.
- Preheat oven to 375 degrees. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 degrees for 15 minutes or until lightly browned Repeat procedure for remaining loaves. Cool loaves slightly.
- To prepare glaze, combine powdered sugar , milk and 1tsp. vanilla extract, stirring with a whisk. Drizzle warm loaves with glaze.
Nutrition Facts : Calories 1620.6, Fat 71.3, SaturatedFat 39.9, Cholesterol 336.3, Sodium 923, Carbohydrate 221.3, Fiber 4.8, Sugar 111.5, Protein 28.2
APRICOT BREAD
This is my most asked-for recipe. I've used it for many years, which is obvious from my recipe card that's yellowed and full of stains. The fruity appearance and taste of this easy-to-make bread blend beautifully with our warm Florida sunshine. It's always a hit whenever I serve it.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Soak apricots in warm water for 30 minutes. Meanwhile, in a bowl, cream the sugar, butter and egg. Stir in orange juice. Combine flour, baking powder, baking soda and salt; stir into creamed mixture just until combined. Drain apricots well; add to batter with nuts. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 55 minutes or until bread tests done. Cool 10 minutes in pan before removing to a wire rack.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 242mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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