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Ingredientes
- 5 1/2 to 6 1/2 c. unsifted flour
- 3/4 c. sugar
- 1 teaspoon salt
- 3 pkg. active dry yeast
- 1/2 c. butter
- 1 c. very hot water
- 3 large eggs, at room temperature
Direcciones
- Prepare apricot filling and crumb topping and set aside.APRICOT FILLING: Put together 2 1/4 cups (11 ounce package) dry apricots and 1 1/2 cups water in saucepan. Bring to boil; cook till liquid is absorbed and apricots are tender, about 20 min. Mash. Stir in 1 1/2 cups firmly packed brown sugar.
- CRUMB TOPPING: Put together 1/2 cup unsifted flour, 3 tbsp flour, 3/4 tsp cinnamon. Fold in 3 tbsp butter till crumbly.
- In large bowl, mix 1 1/4 cups flour, sugar, salt and undissolved yeast. Add in butter, gradually add in tap water to dry ingredients; beat 2 min at medium speed of electric mixer. Add in large eggs and 1/4 cup flour. Beat at high speed 2 min. Stir in additional flour to make soft dough; turn out on lightly floured surface. Knead till smooth and elastic, 8-10 min.
- Divide into 3 equal pcs. Roll one piece into 7x12 inch rectangle. Cut 1-inch wide strips along both sides. Fill center strip with 1/3 of filling, braid outside 2 strips back over center. Sprinkle with topping. You can freeze for later, or possibly let rise (1 1/2 hrs) and bake at 375 degrees for 25 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 12 servings | |
| Calories 366 | |
| Calories from Fat 84 | 23% |
| Total Fat 9.59g | 12% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 268mg | 11% |
| Potassium 121mg | 3% |
| Total Carbs 60.96g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 12.76g | 9% |
| Protein 8.76g | 14% |
