Apricot filling:
2 1/4 c Apricots; dried
Crumb topping
1/2 c Flour; unsifted
Bring apricots to a boil; cook until liquid is absorbed and apri- cots are
tender, about 20 min.Sieve; stir in seive. Mix crum mixture till crumbly. I
like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you
about.Make the All-Purpose Butter Roll recipe(that came with your Bread Ma-
chine on the dough setting).Roll dough into a rectangle (I divided the
dough in half and rolled each half to 12″x7″) Spread apricot filling down
center third of dough lengthwise (12″) now cut slits 1 inch apart on
either side of filling (you should have 12 strips) criss cross over
filling. Place on greased baking sheet.Sprinkle with crumb topping and let
rise in warm place till double. Bake 350* for 15-20 minutes. Cool slightly
and drizzle with conf sugar icing.1 cup ten x sugar and a few tbs water.
FROM: JUDITH JOHNSON (FHWJ72A)
From
Yields
1 Servings