| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sweet, Breads | 20 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | ts | Salt |
| 1 | pk | Yeast |
| 4 1/2 | c | Flour |
| 1 | c | Milk |
| 1/2 | c | Butter |
| 2 | Eggs | |
| 8 | oz | Apricots; dried |
| 2 1/2 | c | Water |
| 3/4 | c | Sugar |
INSTRUCTIONS
FILLING Combine dough ingredients as usual for any yeast dough, cover and let rise until doubled, about 2 hours. Prepare filling by mixing apricots and water in saucepan, simmer 15 minutes. Add sugar and beat well, cool completely. Roll out dough in halves, in a 20x14 inch rectangle. Spread with butter and half of apricot filling. Roll up jelly roll style and cut in 10 slices. Make each section into a butterfly shape by pressing down in center with finger to bring up ends. Repeat with remaining dough. Place rolls on cookie sheet, cover and let rise until doubled. Bake at 350° for 20 minutes. NOTES : You can use bought apricot filling instead of making your own. Recipe by: Good Housekeeping Illustrated Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by "stefanie" <gaggini@gate.usaor.net> on Dec 22, 1997
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