Sunday, July 19, 2009

Breakfast Ring

This makes an AWESOME breakfast! If you have any extra apricot glaze, serve it with the breakfast ring. You can use regular bread dough, but the French Bread dough (see recipe on this blog) is the best because it is so light.

Chop in food processor:

1 cup dates

1 cup raisins

1 cup walnuts or other nuts

Mix with:

1 apple, diced (or use apple sauce)

1 Tbsp. lemon juice

½ tsp. coriander or cinnamon

Simmer until apples and dates are soft. Prepare:

½ recipe French Bread dough (ready to form into loaves)

Roll out the dough into a rectangle about ¾ inch thick. Spread with filling and roll crosswise. Make the roll into a circle on a cookie sheet and join ends. Make two-inch vertical slits every 3-4 inches and let rise until double. Bake @ 375˚ for 30 minutes. Remove from oven and top with following glaze.

For apricot glaze, blend the following and cook until thickened:

1 quart canned apricots

¼ cornstarch

cup honey, or to taste

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