- 1 package yeast
- 1 heaping teaspoon sugar
- 3 eggs
- 1 cup scalded milk ( cool after scalding)
- ½ cup sugar
- ½ cup "butter" flavored Crisco
- ½ tsp salt
- 5 cups of flour
¼ cup melted butter (to brush on the dough)
- 2 cups dried apricots
- 1 cup water
- ½ cup apricot jam
On the day before:
- ¼ cup melted butter
- 4 ounces cream cheese
- 1 cup powdered sugar
- Toasted pecan slices for decorating the top
Cover the apricots in water and soak overnight.
Filling and Glaze Preparation
- Preheat oven to a very low temperature about 150 º. Just turn the oven on for 2-3 minutes, and then turn it off.
Add the yeast and 1 heaping teaspoon sugar to 1/2 cup warm water. Let set.
In the mixer, beat the 3 eggs until smooth. Pour into a separate bowl
Beat the sugar and Crisco until smooth and fluffy.
Add the beaten eggs, yeast mixture and the scalded milk. Mix this, but it will not be very smooth.
Add the dough one cup at a time. Add at least 4 cups, and add the last cup by hand. (We added 4 ½ cups, and used the extra for dusting the board.
Drizzle 1 ½ tablespoons of olive oil in a large bowl. Place the dough in the bowl, turning it over a couple of times and punching it down as you turn.
Wrap a towel around the bowl, covering the top and bottom and place in the warm oven.
Let raise for one hour
Punch down a couple of times. Return to the oven and let raise one hour longer.
The Finishing Touches
Put the softened apricots and the apricot jam in the blender and blend until chopped to pieces about ¼ inch.
Beat the ¼ cup melted butter, cream cheese and powdered sugar until smooth.
Have lightly flowered surface ready. Cut dough in half. Recipe makes two braids. Roll gently to a 9x13 rectangle.
Brush generously with melted butter.
Put the filling down the middle of the dough. Use about one cup of filling. (See picture)
Cut the sides into 1 ½" strips, gently stretching each one toward you as you cut.
Criss cross the pieces to form a braid and pinch the ends. Brush generously on top and sides with melted butter.
Place on a cookie sheet and let raise for another hour.
Bake at 400 º for 5 minutes, then turn heat down to 375, and bake for 12-18 minutes longer . Watch carefully after 12 minutes.