Ingredients: |
Ingredients: 1/3 c. sugar
1/2 c. butter
1/2 c. milk
3/4 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees F.)
3 to 4 c. all-purpose flour, divided
1 egg
2 tsp. grated lemon peel
1/2 tsp. ground nutmeg
Filling:
1/2 c. sugar
1 1/2 c. water
1 (6 oz.) pkg. dried apricots
1/2 tsp. ground nutmeg
2 Tbsp. butter, softened
1 Tbsp. butter, melted
Glaze:
1/4 c. sugar
1/4 c. sour cream (regular, light or no-fat)
2 Tbsp. butter
2 tsp. grated lemon peel
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Directions: |
Directions:In 1-quart saucepan, combine 1/3 cup sugar, 1/2 cup butter, milk, and salt. Cook over medium heat, stirring occasionally, until butter is melted (6 to 8 minutes). Cool to warm (105 to 115 degrees F.).
In large mixer bowl, dissolve yeast in 1/2 cup warm water. Add butter mixture, 2 cups flour, egg, 2 teaspoons lemon peel, and 1/2 teaspoon nutmeg. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hours). Dough is ready if indentation remains when touched.
Filling: In 2-quart saucepan, combine 1/2 cup sugar, 1 1/2 cups water, apricots, and 1/2 teaspoon nutmeg. Cook over medium heat until mixture comes to a full boil (3 to 5 minutes). Reduce heat to low. Cook, stirring occasionally, until apricots are tender and mixture is thickened (30 to 40 minutes); set aside.
Punch down dough; let rest 10 minutes. On lightly floured surface, roll dough into 15x10 inch rectangle. Spread dough with 2 tablespoons butter and apricot mixture to within 1/2 inch of edges. Roll up jelly-roll fashion beginning with 15 inch side. Place on large greased cookie sheet. Form into circle; pinch ends to seal. With serrated knife make cuts 2/3 of the way through dough every 1 1/2 inches. Twist each section of dough, turning it on its side to form ring. Cover; let rise about 30 minutes.
Heat oven to 350 degrees F. Bake for 25 to 35 minutes or until golden brown. Remove from pan; cool on wire rack. Brush with 1 tablespoon butter.
Glaze: In 1-quart saucepan combine all glaze ingredients. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes). Cool 2 to 3 minutes. Pour warm glaze over bread. Store refrigerated.
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This recipe for Jeweled Apricot Bread is from