Apricot Cream Cheese Braid
- Dough:
- 1/2 cup sour cream
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 1/2 tsp salt
- 1 egg
- 1/4 cup water
- 2 cups bread flour
- 2 1/2 tsp active dry yeast
-
- Cream Cheese Filling:
- 3 tbsp sugar
- 4 oz. cream cheese, room temperature
- 1 large egg
- 1/2 tsp vanilla
-
- Apricot Filling:
- 8 oz. dried apricots, or dried fruit of your choice
- 3/4 cup water
- 1/3 cup sugar
- 1/4 tsp cinnamon
-
- Glaze:
- 1 cup confectioner's sugar
- 2 tbsp sour cream
- 1/2 tsp vanilla
Special Instructions:
Process on Dough setting of your bread machine. Meanwhile prepare fillings and glaze. Process
cream cheese filling ingredients in food processor or mixer until smooth. Set aside. In glass
bowl, bring apricots and water to a boil in microwave set on high power about 4 minutes. Reduce
power to medium low. Cover and simmer for 10 minutes. Remove from microwave and let stand for
15 minutes or until almost all of water has been absorbed by apricots. In processor or mixer,
process apricots with the sugar and cinnamon until smooth. Set aside. Process the glaze
ingredients until smooth in processor. Set aside. Lightly grease 10 x 15 inch cookie sheet.
When the dough has finished the dough setting, remove it from the bread pan to a lightly floured
surface. Knead lightly a few times to remove any remaining air bubbles. The dough will be very
soft. Roll the dough into a 10 x 15 inch rectangle and place on cookie sheet. Spread the cream
cheese fÿ
Comments:
è?
Loaf Size: (null)
From: (null)