This beautiful sweet bread will be a welcome addition to your brunch table.
Story Behind the Recipe
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Learn How it Works...
3 1/2 to 4 3/4 cups all-purpose flour, divided
1/3 cup sugar
1 (1/4-ounce) package active dry yeast
1 teaspoon salt
1/2 cup Land O Lakes® Butter
1 cup milk
1 large Land O Lakes® Egg
1/2 cup apricot preserves
1/4 cup finely chopped crystallized ginger
1 tablespoon water
Land O Lakes® Butter with Canola Oil
Combine 2 cups flour, sugar, yeast and salt in bowl.
Place butter in another bowl; microwave until melted. Add milk; microwave until mixture is warm (120ºF-130ºF). Add milk mixture to flour mixture; mix well. Add 1 egg; mix well. Stir in enough remaining flour to make dough easy to handle.
Punch down dough. Roll dough into 20x18-inch rectangle on lightly floured surface. Spread apricot mixture over dough to within 1/2 inch of edges. Roll up, jelly-roll fashion, beginning with 20-inch side; seal seam well.
Tip: Rolling Dough
Transfer roll to prepared baking sheet. Cut roll in half lengthwise. Turn cut-side up; pinch one set of ends together. Alternating sides, lift one side of dough over other. Repeat four times to create twist. Cover; let rise 25 minutes or until doubled in size.
Tip: Twisting Dough
Combine 1 egg and water in bowl; mix well. Brush twist with egg wash. Bake 40-45 minutes or until instant read thermometer inserted in center reaches 190ºF. Serve warm with Butter with Canola Oil.
Tip: Sliced and Served
Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic. Place into greased bowl; turn greased-side up. Cover; let rise in warm place 45-60 minutes or until double in size. (Dough is ready if indentation remains when touched.)
Heat oven to 350ºF. Line baking sheet with parchment paper; set aside.
Combine apricot preserves and ginger in bowl. Set aside.
Read the Story Behind the Recipe
Use any leftover bread to make scrumptious French toast.
Sweet, bakery-style breads and muffins for your Easter brunch or dinner table.