Apricot Delights
Yield: Makes 12 rolls
Dough
3-1/2 to 4 cups all-purpose flour
1/4 cup sugar
1 envelope FLEISCHMANN'S® RapidRise Yeast
1 teaspoon salt
1/2 cup water
1/2 cup milk
1/4 cup butter or margarine
1 large egg
Apricot Pecan Filling
2 cups fresh apricots, chopped
1/4 cup water
2 tablespoons KARO® Light Corn Syrup
1 tablespoon ARGO® Corn Starch
1/2 cup chopped pecans
Egg Glaze
1 egg white, beaten with
1 tablespoon water
Powdered Sugar Glaze
1 cup powdered sugar, sifted
1 to 2 tablespoons milk
Directions
In a large bowl,combine 1 cup flour, sugar, undissolved yeast, and salt. Heat water, milk and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; lete rest 10 minutes.
Divide dough into 12 equal portions; shape each into a ball. Place on greased large baking sheet 2 inches apart. Cover; let rest 15 minutes. Make a deep and wide indentation on each ball by pushing outward toward edge, leaving 1/2-inch ridge around outside. Fill with about 1 tablespoon Apricot Pecan Filling. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Brush dough with Egg Glaze. Bake at 350 degrees F for 20 to 25 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
Apricot-Pecan Filling
In a saucepan, combine apricots, water, corn syrup, and cornstarch. Bring to a boil over medium high heat. Cook about 3 minutes or until thick, stirring constantly. Remove from heat; stir in pecans. Let cool.
Powdered Sugar Glaze
In a small bowl, combine powdered sugar and milk. Stir until smooth.
Per Serving:
Serving Size: 1 roll
Serving Weight: 4.4 ounces (125 grams)
Calories 300; Total fat 8 g; Choletrol 30 mg; Sodium 210 mg;Carbohydrates 50 g; Dietary Fiber 2 g; Sugars 17 g; Protein 6 g
|