 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 30 |
|
At Christmas, I decorate these braids with candied cherries and pecans, relates Muriel Lerdal, Humboldt, Iowa. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
1/2 cup sugar |
1/2 cup warm milk (110° to 115°) |
1/4 cup vegetable oil |
1-1/2 teaspoons salt |
2 eggs |
4 to 4-1/2 cups king arthur unbleached all-purpose flour |
filling: |
1 cup chopped dates |
2/3 cups water |
1/2 cup chopped pecans |
1/4 cup sugar |
1 teaspoon lemon juice |
1/2 cup apricot preserves |
icing: |
1-1/2 cups confectioners' sugar |
3 tablespoons butter, softened |
2 tablespoons boiling water |
1/2 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
4. Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15-in. x 6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle.
5. On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes.
6. Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids. Yield: 3 loaves.
|
|