Apricot Ginger Bread

Name: Apricot Ginger Bread
Prep time: 50 min
Total time: 3 h
Yield: 12 servings
Ingredients: Dough; 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; Filling; 1/2 cup apricot preserves; 1/4 cup finely chopped crystallized ginger; Egg Wash; 1 large Land O Lakes® Egg; 1 tablespoon water; Land O Lakes® Butter with Canola Oil

This beautiful sweet bread will be a welcome addition to your brunch table.

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Learn How it Works...

50 min

Prep Time

3 hrs

Total Time

servings

Ingredients

Dough

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

Filling

¹/₂ cup apricot preserves

¹/₄ cup finely chopped crystallized ginger

Egg Wash

1 large Land O Lakes® Egg

1 tablespoon water

Land O Lakes® Butter with Canola Oil

How to make

STEP 1

Combine 2 cups flour, sugar, yeast and salt in bowl.
STEP 2

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 egg; mix well. Stir in enough remaining flour to make dough easy to handle.
STEP 3

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.)
STEP 4

Heat oven to 350ºF. Line baking sheet with parchment paper; set aside.
STEP 5

Combine apricot preserves and ginger in bowl. Set aside.
STEP 6

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
STEP 7

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 double in size.

Tip: Twisting Dough
STEP 8

Combine 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