Apricot Glaze D.Breads and Sweet Doughs No.045
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|Yield: 4 Portions Each Portion: Cups|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Apricots, Canned | 1LB 14OZ| 3.00 Cup | 1. Force apricots and juice |
| | | | thoroughly strainer to make |
| | | | smooth puree. |
|--------------------|----------|----------|-----------------------------------|
|Blended Syrup | | 0.75 Cup | 2. Add syrup & sugar to apricots; |
|Sugar, Extra Fine Gr| 8OZ| 1.00 Cup | bring to a boil; boil about |
|anulated | | | 5 min., stirring constantly. |
| | | | 3. Brush warm glaze over rolls or |
| | | | coffee cakes immediately after |
| | | | baking. |
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NOTE: 1. This glaze may be used for a variety of sweet dough prod-
ucts. See Recipe Card D-G-7, Guide for Sweet Dough Make-Up.
VARIATION
1. FRUIT GLAZE: Omit Step 1. In Step 2, add 2 cups fruit juice
to syrup and sugar. Juice drained from canned fruits may be
used. Follow Step 3. YIELD: 3 Cups.
2. SYRUP GLAZE: Omit Steps 1 and 2. Combine 3 1/3 cups
blended syrup and 2 cups water; boil about 5 minutes,
stirring constantly. Follow Step 3.