Apricot Pineapple Braid

Name: Apricot Pineapple Braid
Ingredients: 4-1/2 to 5 cups all-purpose flour; 1/2 cup sugar; 2 packages (1/4 ounce each) active dry yeast; 1-1/2 teaspoons salt; 1/2 cup water; 1/2 cup 2% milk; 1/4 cup butter, cubed; 2 large eggs, lightly beaten; 2 cups chopped dried apricots; 1 can (8 ounces) crushed pineapple, undrained; 1 cup packed brown sugar; 3/4 cup water; 1/4 cup orange juice; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 1 to 2 tablespoons 2% milk

16 ingredients

8 steps

Ingredients

4-1/2 to 5 cups all-purpose flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1/2 cup water
1/2 cup 2% milk
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups chopped dried apricots
1 can (8 ounces) crushed pineapple, undrained
1 cup packed brown sugar
3/4 cup water
1/4 cup orange juice
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Directions

1

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat the water, milk and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Stir in enough remaining flour to form a stiff 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 hour.
3

Meanwhile, combine the filling ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Cool.
4

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 16x8-in. rectangle. Place on greased
5

.
6

Spoon filling down the lengthwise center third of each rectangle. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise until doubled, about 30 minutes.
7

Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
8

For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm braids.