– FOR THE DOUGH – 1 cup whole milk – 1 1/2 ounce envelope active dry yeast – ¼ cup warm water 100 to 110 degrees – 3 Tablespoons granulated sugar – 2 eggs – ¼ cup unsalted butter melted – 4½-5 cups all-purpose flour – ½ teaspoon salt – FOR THE FILLING – ½ dried apricots chopped – ½ cup fresh apricots chopped – ½ cup orange juice – 6 Tablespoons unsalted butter – ½ cup sugar – ¼ all-purpose flour – FOR THE TOPPING – 2 Tablespoons unsalted butter melted – ½ cup apricot jam – ½ cup sliced almonds
Cook Time: 2 hours
Should you peel apricots before baking? There's no need to peel apricots before baking - the skin will soften during the cooking process and will be perfectly edible. If you're looking for a time-saving shortcut, simply give them a quick wash before adding them to your recipe.
How long do apricots last in a fridge? The shelf life of fully ripe apricots is about four to five days in the refrigerator. Can I freeze apricot bread? Yes, it is a bread that freezes! Simply slice the bread, and wrap each portion with plastic wrap. Put the wrapped portions in zipped lock bags. It will freeze for up to 2 months. Defrost on your counter and then warm it up in your toaster oven or your oven (at 350F for about 10 minutes).
RECIPE TIPS AND FAQ’S:
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