Apricot braid
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Apricot braid
Last updated 6/12/2012 1:04:47 AM. Recipe ID 29437. Report a problem with this recipe.
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      Title: Apricot braid
 Categories: Breads
      Yield: 4 Servings
           -Jo Ferry cmsj69b
      1 lb Loaf frozen dough
      4 tb Margarine; softened
      4 tb Brown sugar
     17 oz Can apricot halves in
           -heavy syrup
    3/4 c  Miniature marshmallows
      1 ts Cinnamon
    Let bread dough completely thaw. On a lightly floured surface, roll
  thawed loaf into a rectangle approximately 14 by 8". Place rectangle
  of dough on a greased sheet pan. Spread with 2 tablespoons margarine
  and 2 tablespoons brown sugar (save remaining margarine and sugar for
  glaze). Drain the apricots, reserving the liquid for the glaze.
    Place drained apricot halves lengthwise down center of rectangle.
  Sprinkle with marshmallows and cinnamon. With sharp knife or
  scissors, cut dough into strips lengthwise down eachside of
  rectangle. Make strips 1" wide an 2" deep (or cut in until it almost
  hits the filling). Gently stretch each strip and criss-cross over
    Let rise in warm area until puffy, 30 to 60 minutes (see note).
  While rising make glaze.
    For glaze, combine remaining sugar and margarine with reserved
  apricot syrup in a medium sauce pan. Bring to a boil. Let boil for 5
  minutes. Remove form heat. Set aside. When twist has risen, bake in a
  preheated 350 oven for 25 minutes.
    Remove from oven and brush with glaze. Return twist to oven and
  bake 10 to 15 minutes longer. Remove from oven, brush with additional
  glaze. Remove twist from sheet pan to cool on a wire rack. When cool,
  slice and serve.
    Note: Twist can be assembled in the evening to rise in the
  refrigeratior overnight. This enables you to quickly bake it for
  breakfast in the morning. Simply brush the unrisen twist with some
  melted margarine and cover with plastic wrap to keep from drying out
  while in the refrigerator. In the morning, proceed with remaining
  recipe instructions.

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Recipe ID 29437 (Apr 03, 2005)

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