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Apricot Easter BraidsHappy Easter!

Happy Healthy Holidays!

Pretty braided apricot breads use dried apricots. Recipe makes three Apricot Easter Braids so you'll have plenty for company.

Recipe Ingredients

2-1/4 cup chopped dried apricots
1-1/2 cup water, divided
1-1/2 cup packed brown sugar
5-1/2 to 6 cups flour
3/4 cup sugar
3 packages (1/4-ounce each) active dry yeast
1 teaspoon salt
1/2 cup butter or margarine, softened
3 eggs, beaten

1 cup confectioners sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

Recipe Directions

Braided Bread

In a saucepan, bring apricots and 1/2-cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth.

In a mixing bowl, combine 2-cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120 to 130-degrees. Add dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about six to eight minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 to 45 minutes.

Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12-inch by 8-inch rectangle. On each long side, cut 1-inch wide strips about 2-inches 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.

Bake at 375-degrees for 20 to 25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

Nutrition Information

Recipe makes 3 Apricot Easter Braids.

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