Almond Apricot Logs Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/3 Cup (16 tbs) | |
| Warm milk | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Salt | 2 Teaspoon | |
| Ground nutmeg | 2 Teaspoon | |
| All purpose flour | 5 Cup (16 tbs) | |
| 1-1/2 cups coarsely chopped dried apricots | ||
| Almonds | 1 Cup (16 tbs), chopped | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) (GLAZE:) | |
| Vanilla extract | 1/2 Teaspoon (GLAZE:) | |
| Milk | 2 Tablespoon (GLAZE:) | |
Directions
In a large mixing bowl, dissolve yeast in water.
Add the milk, oil, sugar, eggs, salt, nutmeg and 2 cups flour.
Beat until smooth.
Add apricots and almonds.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes.
Turn onto a lightly floured surface.
Roll into a 15-in x 12-in rectangle.
Cut into 3-in x 1 -in strips.
Place 1 in apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15 minutes or until light golden brown.
Remove to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Brush over warm logs.
Add the milk, oil, sugar, eggs, salt, nutmeg and 2 cups flour.
Beat until smooth.
Add apricots and almonds.
Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes.
Turn onto a lightly floured surface.
Roll into a 15-in x 12-in rectangle.
Cut into 3-in x 1 -in strips.
Place 1 in apart on greased baking sheets.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15 minutes or until light golden brown.
Remove to wire racks.
For glaze, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency.
Brush over warm logs.
Chef
