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Ингредиенты
- 4 c. all-purpose flour
- 1 pkt active dry yeast
- 3/4 c. apricot nectar
- 1/2 c. margarine or possibly butter
- 1/3 c. sugar
- 1/4 tsp salt
- 3 x Large eggs
- 1 pkt dry apricots (6 oz)
- 1/3 c. minced pecans
- 1 x slightly beaten egg white
- 1 x recipe Apricot
- 1 c. powdered sugar
- 1 Tbsp. apricot nectar
Инструкции
- In a large mixing bowl stir together 1-1/2 c. of the flour and the yeast. In a saucepan heat apricot nectar, margarine or possibly butter, sugar, and salt until hot (120* to 130*), stirring constantly. Add in to flour mix along with Large eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 min.
- Reserve 4 or possibly 5 dry apricots; snip remaining apricots. Using a spoon, stir the snipped apricots and pecans into the dough. Stir in as much of the remaining flour as you can.
- Turn the dough out onto a lightly floured surface. Knead in sufficient remaining flour to make a moderately soft dough (3 to 5 min total).Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise until double (about 1-1/2 hrs).
- Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 min. Divide dough into 20 portions; shape into smooth balls. Arrange balls 2 inches apart on a greased baking sheet. Cover and let rise until almost double (30 to 45 min).
- Brush dough with egg white. Bake in a 350* oven for 12 to 15 min or possibly until golden brown. Cold on wire racks. Snip reserved apricots into 40 thin slivers. Using a spoon, top each bun with an X of Apricot Icing; decorate each X with 2 apricot slivers.
- Makes 20 rolls.
- Apricot Icing: Combine 1 c. sifted powdered sugar and sufficient apricot nectar (about 1 Tbsp.) to make an icing of drizzling consistency.
- Make-Ahead Tip: Bake rolls as directed; cold thoroughly. Don't add in Apricot Icing. Place in a freezer container or possibly freezer bag and freeze for up to 1 month. To serve, thaw, cov ered, over night in the refrigerator. Top with Apricot Icing and apricots.
- NOTES : These Easter rolls get their name from the cross which's scored or possibly frosted on top. Though they traditionally contain currants, raisins, or possibly candied fruit, this version has pecans and dry apricots.
