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|Apricot Almond Bread Crown|
|Recipe courtesy North Dakota Wheat Commission|
|1 sweet dough recipe from bread machine using 2 to 2 1/2 cups flour or 1 pound frozen bread dough
3/4 cup dried apricots
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/3 cup sugar
1/4 cup chopped sliced almonds
3/4 cup powdered sugar
2 - 4 teaspoons milk
Sliced almonds for garnish
|Prepare sweet dough according to bread machine directions or thaw dough as directed on package.
In small saucepan, cover apricots with water and simmer until tender, about 30 minutes. Drain; finely chop. Add lemon peel, lemon juice, sugar and chopped almonds; cool.
To prepare pan: Roll a 6 x 4-inch piece of cardboard into a tube 4 inches high and 1 1/2 inches in diameter or cut a 4-inch section from a cardboard tube as found in a roll of paper towels. Wrap with foil. Grease foil; stand tube in center of a greased 9 x 1 1/2-inch round baking pan.
Reserve one-fourth of the bread dough. On a lightly floured surface, roll the remaining dough into an 18 x 10-inch rectangle. Spread apricot mixture over dough to within 1/2 inch of edges. Roll up dough from one of the long sides. Moisten and pinch the seam to seal. Coil the dough roll, seam side down around tube in pan, pinching ends of dough together to seal.
Roll the reserved dough into a 24-inch rope. Lay around top outside edge of dough in pan; moisten and pinch ends together to seal. With scissors, snip about halfway through dough rope at 1-inch intervals. Cover and let rise in a warm place till nearly double (about 40 minutes).
Bake in a 350-degree oven for 20 minutes; remove foil-wrapped tube. Bake 15 to 20 minutes more or until bread sounds hollow when tapped. Cover bread with foil during last 10 minutes of baking to prevent over-browning. Remove from pan. Cool completely on a wire rack.
For glaze, in small mixing bowl stir together powdered sugar and enough milk to make a glaze of drizzling consistency. Spoon over top of bread. Sprinkle with almonds. Makes 12 servings.