*A marvelous bread with just the right touch of
sweet for a holiday gift from the kitchen
6 cups all-purpose flour
2 packages or 4 teaspoons active dry yeast
6 egg yolks
1 cup butter, softened
1 teaspoon vanilla
1 pint sour cream, room temperature
1/2 cup granulated sugar
1 cup warm milk
6 stiffly beaten egg whites
2 pounds ground pecans
1 cup granulated sugar
1 teaspoon butter, softened
1 package dried seedless apricots
1/4 cup water
Oven: 325°
Dissolve the yeast in the warm milk with 1/2-cup sugar in large bread bowl. Add the butter, vanilla, yolks and sour cream, beating thoroughly. Add the flour 1 cup at a time until you have a medium-stiff dough. Knead 8-10 minutes or until dough is smooth and shiny. Cover and allow to rise until doubled in bulk. While dough is rising, prepare your fillings:
In bowl combine egg whites, pecans, 1 cup sugar, 1 teaspoon butter and just enough milk to make of spreading consistency. Set aside. In saucepan combine apricots and 1/4 cup water. Bring to boil, reduce to simmer and cook until fruit is reconstituted and soft. Cool; puree in blender or processor. Set aside.
Punch dough down, divide into eight sections and allow to rest 10 minutes.
Roll each section 1/8” thick. Spread with desired filling, leaving
last 1/4” edge uncovered. Roll up lengthwise, seal edges and place
seam side down on greased baking sheet. Allow to rise until doubled
again; brush with beaten egg yolk and bake 30-45 minutes.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
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