Cherry Apricot Tea Bread Recipe

Name: Cherry Apricot Tea Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (8 ounces) dried apricots, chopped; 2 cups boiling water; 1 jar (16 ounces) maraschino cherries, drained and chopped; 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110u00b0 to 115u00b0); 2 cups (16 ounces) sour cream; 1/3 cup sugar; 1-1/2 teaspoons salt; 1/4 cup butter, melted; 2 large eggs; 6-1/2 to 7 cups all-purpose flour; 1 cup confectioners' sugar; 1 tablespoon milk; Additional maraschino cherries and dried apricots, optional

Servings: persons

1 package (8 ounces) dried apricots, chopped
2 cups boiling water
1 jar (16 ounces) maraschino cherries, drained and chopped
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110u00b0 to 115u00b0)
2 cups (16 ounces) sour cream
1/3 cup sugar
1-1/2 teaspoons salt
1/4 cup butter, melted
2 large eggs
6-1/2 to 7 cups all-purpose flour
1 cup confectioners' sugar
1 tablespoon milk
Additional maraschino cherries and dried apricots, optional

1
In a small bowl, combine apricots and water; let stand for 1 hour. Drain. Add cherries; set aside.
2
In a large bowl, dissolve yeast in water; let stand for 5 minutes. Add the sour cream, sugar, salt, butter, eggs and 2 cups flour; 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 1 hour.
4
Punch dough down; divide into thirds. On a floured surface, roll each third into a 15x6-in. rectangle.
5
Place each on a greased
6
. Spoon a third of the filling down the center of each rectangle. On each long side, cut 1-in.-wide strips 2 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise until almost doubled, about 30 minutes.
7
Bake at 375u00b0 for 15-20 minutes or until golden brown. Cover with foil if browning too fast. Cool.
8
Combine sugar and milk; drizzle over bread. Garnish with cherries and apricots if desired.

2272

kcal

Calories

161

Fat

187

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 package (8 ounces) dried apricots, chopped, 2 cups boiling water, 1 jar (16 ounces) maraschino cherries, drained and chopped, 2 packages (1/4 ounce each) active dry yeast, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cherry Apricot Tea Bread

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