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Apricot Braids Recipe

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Apricot Braids Recipe

Prep Time: Cook Time:


  • Dried apricots, uncooked | 2.25 cup, halves
  • Drinking tap water | 1.25 cup 8 fl oz
  • Brown sugar | 1.25 cup packed
  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 6.00 cup
  • Granulated sugar | 0.75 cup
  • Yeast, baker's, active dry | 3.00 packet
  • Salt | 1.00 tsp
  • Butter without salt | 0.50 cup
  • Egg, whole, raw | 3.00 small
  • Powdered sugar | 1.00 cup unsifted
  • Whole milk with added vitamin D | 2.00 tbsp
Nutrition Facts (Per Serving)

Calories per serving: 659.25 mg

Fat per serving: 11.44 g

Saturated fat per serving: 6.39 g

Protein per serving: 11.26 g

Sodium per serving: 266.09 mg

Cholesterol per serving: 67.11 g


  1. Chop the apricots; beat the eggs
  2. 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.
  3. 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 eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
  4. Turn 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.
  5. Punch dough down; divide into thirds. On greased baking sheets; roll out each portion into a 12-in. x 8-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.
  6. Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
  7. Combine glaze ingredients; drizzle over braids. Serve.

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