Apricot Braids Recipe

Name: Apricot Braids
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups chopped dried apricots; 1-1/2 cups water, divided; 1-1/2 cups packed brown sugar; 5-1/2 to 6 cups all-purpose flour; 3/4 cup sugar; 3 packages (1/4 ounce each) active dry yeast; 1 teaspoon salt; 1/2 cup butter, softened; 3 eggs, beaten; 1 cup confectioners' sugar; 1 to 2 tablespoons milk; 1/2 teaspoon vanilla extract

Servings: persons

2-1/4 cups chopped dried apricots
1-1/2 cups water, divided
1-1/2 cups packed brown sugar
5-1/2 to 6 cups all-purpose flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1/2 cup butter, softened
3 eggs, beaten
1 cup confectioners' sugar
1 to 2 tablespoons milk
1/2 teaspoon vanilla extract

1
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.
2
In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.
3
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.
4
Punch dough down; divide into thirds. On greased
5
, roll out each portion into a 12x8-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
Preheat oven to 375u00b0. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

1216

kcal

Calories

Fat

209

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-1/4 cups chopped dried apricots, 1-1/2 cups water, divided, 1-1/2 cups packed brown sugar, 5-1/2 to 6 cups all-purpose flour, and more.

Yes, Apricot Braids falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apricot Braids

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions