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Pistachio-Apricot Sweet Bread Braid




Source of Recipe


Internet


List of Ingredients




1 cup warm milk (105°–115°)
½ cup warm water (105°–115°F)
2 pkgs. active dry yeast
1 tsp. granulated sugar
6–6½ cups all-purpose flour
½ cup unsalted butter, softened
½ cup granulated sugar
1½ tsp. vanilla
1 tsp. salt
3 eggs
Pistachio-Dried apricot filling (see recipe)
2 cups dried apricots, coarsely snipped
1 egg white
Apricot icing (see recipe)



Recipe



For dough, in a large mixing bowl combine milk and water. Sprinkle yeast and the 1 teaspoon sugar over mixture; stir to mix. Let stand 5 minutes until foamy and bubbly. Add 1 cup of flour; beat with an electric mixer on low speed 30 seconds to make a lumpy batter. Add butter, the ½ cup sugar, vanilla, and salt; beat on medium-high speed about 5 minutes or until smooth and elastic. Add the 3 eggs, 1 at a time, beating until smooth after each. Stir in 2 cups more of the flour. Beat with dough hook attachment on electric mixer for 5 minutes or until dough is very smooth and elastic and little bubbles form just under the surface, adding enough remaining flour to make a semisoft dough. (Or, stir in as much remaining flour as you can with a wooden spoon. Turn dough out onto lightly floured surface and knead in enough remaining flour to make a moderately soft dough that is smooth and elastic, 3 to 5 minutes.) Place dough in a buttered bowl, turning once to grease surface. Cover; let rise in a warm place for 1 to 1¼ hours or until doubled in size.

Punch down the dough. Divide dough into 6 portions. Cover and let rest for 10 minutes. On a lightly floured surface, roll out 1 portion of dough into a 14x6-inch rectangle. (If needed, stretch the dough gently by picking it up by 1 short end and letting it hang for a few seconds.)

Spread one-sixth of the Pistachio-Dried Apricot Filling (about 1/3 cup) down center of rectangle of dough and to within 1 inch of edges. Scatter about 1/3 cup apricots over the filling, pressing gently. Starting at a long side, roll dough into a long cylinder, trying not to trap any large air bubbles in the roll. Pinch edges to seal; seal ends. Place on a parchment-lined baking sheet. Repeat with 2 more dough portions and same amounts of filling and apricots.

Place dough rolls 1 inch apart on baking sheet. Beginning in center, braid rolls toward each end. On another parchment-lined baking sheet repeat with remaining dough, filling, and apricots to make a second braid. Cover both braids and let rise in warm place for 30 to 45 minutes or until doubled in size.

Combine egg white with 1 tablespoon water; brush over braids. Bake each loaf in a 350° oven for 45 to 50 minutes or until bread sounds hollow when lightly tapped (chill second loaf while first is baking). Cool on a wire rack. Drizzle with Apricot Icing. Makes 2 loaves.

To make ahead: Do not add the icing to the baked bread. Wrap in freezer wrap; freeze for up to 2 months. Thaw at room temperature for 4 hours before drizzling with icing.

PISTACHIO-DRIED APRICOT FILLING: In a food processor combine 1½ cups shelled, toasted pistachio nuts (natural, not dyed) and 2/3 cup sugar. Cover; process until finely ground. Add 1/3 cup softened, unsalted butter; cover and process with several on/off turns until mixed. Add 1 egg and 1½ teaspoons finely shredded orange peel; cover and process until well-blended. Add 2 teaspoons apricot brandy (or orange liqueur or apricot nectar), 1 teaspoon amaretto liqueur (optional), ½ teaspoon vanilla, and 1/8 teaspoon almond extract. Use immediately or transfer mixture to a bowl; cover and chill for up to 2 days. Bring to room temperature before using.

APRICOT ICING: In a small bowl combine 1 cup sifted powdered sugar and enough apricot nectar or orange juice (1 to 2 tablespoons) to make drizzling consistency. Drizzle over loaves.