Apricot Braid

Name: Apricot Braid
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm whole milk (110° to 115°); 1/2 cup sugar; 1/4 cup shortening; 2 teaspoons salt; 1 large egg; 1/2 cup chopped golden raisins; 1/2 cup chopped dried apricots; 1/4 cup chopped walnuts; 1 teaspoon grated lemon zest; 4-1/4 to 4-3/4 cups all-purpose flour

12 ingredients

5 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
1/4 cup shortening
2 teaspoons salt
1 large egg
1/2 cup chopped golden raisins
1/2 cup chopped dried apricots
1/4 cup chopped walnuts
1 teaspoon grated lemon zest
4-1/4 to 4-3/4 cups all-purpose flour

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening and salt; beat until smooth. Add the egg, raisin, apricots, walnuts, lemon zest and 1 cup flour; mix well. Stir in enough remaining flour to form a soft dough.
2

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 1-1/4 hours.
3

Punch dough down. Turn onto a lightly floured surface; divide into five portions. Shape each portion into an 18-in. rope. Place three ropes on a greased
4

; braid. Pinch ends to seal and tuck under. Twist the two remaining ropes together. Pinch ends to seal. Place on top of braid; tuck ends under. Cover and let rise until doubled, about 1 hour.
5

Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool. Drizzle with Vanilla Glaze.