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)
Yields
1 Servings