Best 2 Apricot Braid Recipes

In the realm of delectable pastries, the apricot braid stands as a true masterpiece, captivating taste buds with its tantalizing blend of sweet and tangy flavors. Originating from the heart of Europe, this braided bread boasts a rich golden crust, encasing a delectable filling of juicy apricot preserves, creating an irresistible combination that is both visually stunning and utterly irresistible. With its rustic charm and heavenly taste, the apricot braid has become a beloved treat, enjoyed by people of all ages and cultures. Whether served as a breakfast delicacy, an afternoon snack, or a delightful dessert, this culinary marvel is sure to leave a lasting impression, satisfying even the most discerning palates.

Here are our top 2 tried and tested recipes!

APRICOT BRAID

Apricot Braid image

When I need to feed a crowd, this large lovely loaf comes in handy. Golden raisins and dried apricots give it a nicely sweet flavor while walnuts add a little crunch.

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices each).

Number Of Ingredients 13

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
Vanilla Glaze

Steps:

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

Nutrition Facts : Calories 224 calories, Fat 5g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.

APRICOT PINEAPPLE BRAID

Apricot Pineapple Braid image

Our family can't wait for Christmas morning, knowing this fruit-filled favorite will be on the table. I make several extras for our friends' breakfasts, too.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 18

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
Filling:
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
Glaze:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

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. , 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., 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. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 16x8-in. rectangle. Place on greased baking sheets., 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. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. , For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Drizzle over warm braids.

Nutrition Facts : Calories 163 calories, Fat 2g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 140mg sodium, Carbohydrate 34g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For a sweeter filling, use 1 cup of sugar instead of 1/2 cup.
To make the dough ahead of time, wrap it in plastic wrap and refrigerate for up to 2 days.
If you don't have a bread machine, you can knead the dough by hand. Just mix all of the ingredients together in a large bowl and knead for 8-10 minutes, or until the dough is smooth and elastic.
To make the filling, simply combine the apricots, sugar, and cinnamon in a medium bowl.
To braid the dough, divide it into 3 equal pieces. Roll each piece out into a long rope, then pinch the ends together. Braid the ropes together, starting from the center and working your way out.
Before baking, brush the dough with an egg wash made from 1 egg beaten with 1 tablespoon of water. This will help the dough to brown nicely in the oven.
Bake the bread at 350 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Conclusion:

Apricot braid is a delicious and easy-to-make bread that is perfect for breakfast, brunch, or a snack. It is also a great way to use up fresh apricots. With its sweet and tangy filling and flaky crust, this bread is sure to be a hit with everyone who tries it.