Apricot Braid Recipe

  1. Let bread dough completely thaw.
  2. On a lightly floured surface, roll thawed loaf into a rectangle approximately 14 by 8".
  3. Place rectangle of dough on a greased sheet pan.
  4. Spread with 2 Tbsp.
  5. margarine and 2 Tbsp.
  6. brown sugar (save remaining margarine and sugar for glaze).
  7. Drain the apricots, reserving the liquid for the glaze.
  8. Place liquid removed apricot halves lengthwise down center of rectangle.
  9. Sprinkle with marshmallows and cinnamon.
  10. With sharp knife or possibly scissors, cut dough into strips lengthwise down eachside of rectangle.
  11. Make strips 1" wide an 2" deep (or possibly cut in till it almost hits the filling).
  12. Gently stretch each strip and criss-cross over filling.
  13. Let rise in hot area till puffy, 30 to 60 min (see note).
  14. While rising make glaze.
  15. For glaze, combine remaining sugar and margarine with reserved apricot syrup in a medium sauce pan.
  16. Bring to a boil.
  17. Let boil for 5 min.
  18. Remove form heat.
  19. Set aside.
  20. When twist has risen, bake in a preheated 350 oven for 25 min.
  21. Remove from oven and brush with glaze.
  22. Return twist to oven and bake 10 to 15 min longer.
  23. Remove from oven, brush with additional glaze.
  24. Remove twist from sheet pan to cold on a wire rack.
  25. When cold, slice and serve.
  26. Note: Twist can be assembled in the evening to rise in the refrigeratior overnight.
  27. This enables you to quickly bake it for breakfast in the morning.
  28. Simply brush the unrisen twist with some melted margarine and cover with plastic wrap to keep from drying out while in the refrigerator.
  29. In the morning, proceed with remaining recipe instructions.

dough, margarine, brown sugar, apricot, marshmallows, cinnamon

Taken from cookeatshare.com/recipes/apricot-braid-68626 (may not work)

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