Apricot Danish-Style Breads
Makes 16 Danish-Style Breads

 

Dough:4 to 4 1/2 cups whole wheat flour, divided1 envelope Fleischmann's RapidRise Yeast1 teaspoon salt3/4 cup water3/4 cup milk2 tablespoons honey2 tablespoons vegetable oil1 cup apricot jamSyrup:1 cup sugar1/2 cup orange juice1/2 cup lemon juiceGlaze:1/2 cup sugar1/2 cup sour cream3 tablespoons butter or margarine1 tablespoon lemon juice2 tablespoons orange juice

Directions
In large bowl of electric mixer, combine 2 1/2 cups of the flour, yeast and salt. Heat water, milk, honey and oil to 120° F to 130° F and gradually add to dry ingredients. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest for 10 minutes on a lightly floured surface.

Punch down dough; cut into four (4) pieces. Roll each to a 10-inch square. Cut each into four (4) squares. Roll each to an 8-inch square. Place 1 tablespoon of apricot jam in the center of each square. Fold corners towards center and press tips together to seal. Place on a greased cookie sheet. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.

Preheat oven to 375° F. Bake 25 minutes or until done.

Syrup: Over medium heat, bring ingredients to a boil to dissolve the sugar. When the Danishes just come out of the oven, transfer them to wire racks placed over a baking sheet. Make little holes with toothpicks in the Danishes; slowly spoon the warm Syrup over the breads and allow it to penetrate. Let cool 10 minutes.

Glaze: Over medium heat, in a saucepan, bring ingredients to a full boil and cook for 3 minutes, stirring occasionally. Top each Danish with 1 tablespoon Glaze.