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Fruit-Filled Braid Recipe

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This recipe for Fruit-Filled Braid, by , is from The Gardners' Favourite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, December 28, 2008


3/4 cup lukewarm water
2 tsp sugar
2 envelopes dry yeast (or 2 tbsp yeast)
2 eggs, well beaten
1/3 cup sugar
4 1/2 cups all-purpose flour
2/3 tsp salt
1 1/3 cups chilled butter or margarine

Fruit filling:
2/3 cup chopped cooked prunes (17 according to Mom)
1 1/3 cup chopped peeled tart apples
2/3 cup brown sugar
1/2 cup water
1 tbsp vinegar
1/2 tsp cinnamon
1/4 tsp salt

1 cup sifted icing sugar
2 tbsp warm milk
1/2 tsp almond flavouring

Combine the water, sugar and yeast. Let stand 10 minutes or until dissolved. Add the eggs.

Sift the sugar, flour and salt together into a bowl. Cut in the butter with a pastry blender or shred into the dry ingredients on a medium grater and mix with a fork. Make a well in the centre and add the yeast mixture. Stir and knead in the bowl. Cover with a damp cloth and chill for about 2 hours.

Divide the dough in half and roll each piece into a rectangle about 9 x 14 inches. Transfer to two greased baking sheets. Spread fruit filling 3 inches wide down the centre of the rectangle. Slash dough on either side from outside edge to filling in 1-inch strips. Fold strips over jam, alternating from side to side. Cover and let rise in warm place until light and puffy - about 30 to 40 minutes. Bake at 350 F for 30 minutes. If you wish, brush with corn syrup, then drizzle with thin almond-flavoured icing and decorate with chopped nuts and cherries.

To make the filling, mix all ingredients together in pot. Boil gently until thick, about 8 minutes. Cool.

Number Of Servings:
Number Of Servings:
2 braids




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