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spicy apricot and sausage braid recipe

Written on Sunday, August 14, 2016 | 8:39:00 AM




makes: 16 servings (1 slice each)

prep: 1 hour       rise: 1 hour 40 minutes        stand: 10 minutes      bake: 20 minutes

Ingredients : 
4 ounces andouille sausage, finely chopped
½ cup finely chopped dried apricots
½ to 1 teaspoon crushed red pepper
½ cup snipped fresh cilantro
2 tablespoons honey
3 to 3½ cups flour
1 package active dry yeast
¾ teaspoon salt
2⁄3 cup warm water (105°F to 115°F)
2 eggs, lightly beaten
¼ cup olive oil
1 egg, lightly beaten
1 teaspoon water

Preparation Method :
1) In a large nonstick skillet cook sausage over medium-high heat until it starts to brown. Stir in apricots and crushed red pepper. Cook and stir for 1 minute. Stir in cilantro and honey. Remove from heat; cool.

2) Meanwhile, in a large bowl combine 1 cup of the flour, the yeast, and salt. Add the 2⁄3 cup warm water, the 2 eggs, and the oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Stir in sausage mixture. Using a wooden spoon, stir in as much of the remaining flour as you can.

3) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).

4) Punch dough down. Turn dough out onto a lightly floured surface; divide dough into three portions. Cover; let rest for 10 minutes. Meanwhile, line a large baking sheet with parchment paper.

5) Gently roll each dough portion into a 16-inch-long rope. Place the ropes 1 inch apart on the prepared baking sheet; braid.

6) Cover. Let rise in a warm place until nearly double in size (about 40 minutes).

7) Preheat oven to 350°F. In a small bowl combine the 1 egg and the 1 teaspoon water; brush over braid. Bake for 20 to 25 minutes or until loaf sounds hollow when lightly tapped. Cool on a wire rack. Store in the refrigerator.

make-ahead directions: Prepare dough as directed through Step 5. Chill dough for at least 2 hours or up to 24 hours. Let stand at room temperature for 30 minutes before baking. Continue as directed in Step 7.

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