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- Apricot Braided Loaf Recipe
- Sponge
- 3 ounces warm water (95 to 105 degrees F)
- 1 tsp sugar
- 1 1/2 t instant yeast
- 1 ounce unbleached all purpose flour
- Dough
- All of the sponge
- 3 ounces vanilla yogurt
- 2 ounces softened unsalted butter
- 1 large egg, beaten
- 1 3/4 ounces sugar
- 1 tsp salt
- 1 tsp vanilla
- 10.6 ounces unbleached all purpose flour
- one beaten egg for the egg wash
- pearl or sparkling sugar (I used pearl) optional
- Filling
- 2 1/2 ounces cream cheese, at room temperature
- .9 ounces sugar
- 1 ounce sour cream
- 1 tsp lemon juice
- 1/2 ounce all purpose flour
- 4 ounces apricot jam
- 3 to 4 apricots, thinly sliced (about 1/4 inch slices)
- Nectarine Cinnamon Rolls from That Skinny Chick Can Bake
View Full Recipe at Karen's Kitchen Stories
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