*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.

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