Lavender Apricot Swirls Food

ALMOND BREAD WITH AN APRICOT SWIRL

Steps:

• Heat up water and milk until they are at body temperature.
• Whisk in 1 tablespoon of sugar and sprinkle yeast over mixture.
• Wait about 10 minutes, until the mixture is frothy. If it doesn't froth up it means your yeast is dead and the bread won't rise!
• While you're waiting roughly chop 100g of your apricots and ⅓ cup of your almonds (you will knead these pieces into the bread in a couple of steps. The remaining apricots and almonds will be for your filling).
• Add sugar (1 tablespoon), salt, and butter to mixture. Mix.
• Add flour and mix until the dough starts to come together into shaggy pieces.
• Dump dough onto a surface (feel free to flour the surface a bit, but I didn't have to) and knead for about 3 minutes until dough starts to come together. Incorporate your chopped almonds and apricot (I by kneading them into the bread.
• Knead for an additional 7 minutes, until dough is smooth.
• Place dough in a bowl, and cover with cling wrap or a kitchen towel and let rise for 1½-2 hours, until doubled in size.
• In the meantime, grind together 1 cup of almonds and 2 tablespoons of sugar in a food processor until it sticks together when you press it between your fingers (it won't turn to almond butter). Transfer to a bowl.
• Place 100g of your apricots in the food processor and process until its become a paste (there may be a few chunks left. Add a splash of water if you need, but the mixture shouldn't be too wet).
• Once the dough has doubled in size, remove from bowl and press the dough into a rectangle. The rectangle should be about 6 inches wide and 12 inches long.
• Spread the almond paste and apricot paste evenly over the dough.
• Roll dough tightly (along the shorter side).
• Once dough is rolled, press seam together with your fingers and place in a 9 x 5 loaf pan, seam side down. The ends of the dough should be touching the ends of the pan (see photo above).
• Cover and let rise for another 45-60 minutes, until the loaf pan is filled and the dough just crests the lip of the pan.
• About 15 minutes before the end of your second rise, preheat your oven to 350F.
• Bake for about 45 minutes, until golden brown and hollow sounding when you knock on the bottom.
• Let cool completely on a wire rack before slicing.

APRICOT LAVENDER JAM

Steps:

• Combine 1/2 cup sugar and lavender blossoms in the bowl of a food processor; pulse until the lavender blossoms are finely chopped and the sugar is fragrant.
• Measure apricots; you should have 5 cups prepared fruit. Chop finely and place into a plastic or glass bowl with a tight-fitting lid. Add lavender sugar and lemon; mix well. Cover and refrigerate overnight.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Mix 1/4 cup of the remaining sugar and pectin together in a bowl; add to apricots. Transfer fruit mixture to a large saucepan and mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Add the remaining sugar and stir well, scraping over the bottom of the pan, to fully dissolve the sugar. Cook for 1 minute, stirring constantly.
• Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

LAVENDER APRICOT SWIRLS

Steps:

• Combine flour, sugar, baking powder and salt; cut in butter until mixture resembles coarse meal.
• Stir in lavender. Add milk and egg, stirring until just moist.
• Turn dough out onto a lightly floured surface. Knead 5 times. Roll into a 9"x7" rectangle. Spread preserves over dough, leaving a 1/2" border.
• Beginning with long side, roll up jelly-roll style; pinch seam to seal (do not seal ends. Cut roll into 9 (1") slices. Place rolls, cut side up, in greased 8" round pan. Sprinkle with sugar. Bake in a 375 degree oven for 35 minutes or until golden brown.

APRICOT RAISIN NUT SWIRLS

Steps:

• Mix powdered milk with warm water and stir in sugar until disolved
• Sprinkle the yeast over sugar water and allow to sit until bubbly, about 5 minutes
• In a large bowl, beat the eggs until lemon colored
• Add salt, 2 tablespoons melted butter, and 2 cups of flour
• Stir in yeast mixture and enough flour to make a moderately soft dough
• Turn onto lightly floured surface and knead for 3 to 5 minutes or until smooth and elastic
• Shape the dough into a ball and place in a lightly greased bowl, turning once to grease suraface of the dough
• Cover and let rise in a warm place until double in size, about 1 hour
• In a small microwave safe dish, mix the apricots, raisins, and lemon juice; microwave for 30 seconds, cover and allow to cool
• Punch down dough, turn onto a lightly floured surface, cover and let rest about 10 minutes
• Mix the 1 1/2 tablespoons sugar with nutmeg
• Roll the dough into a 12x8 inch rectangle
• Spread dough with remaining 1/4 cup melted butter, sprinkle with nutmeg mixture, spread with apricots and raisins, sprinkle with chopped cashews
• Roll-up jelly roll fashion and slice with bread knife into 7 equal slices
• Spray a non-stick round 9-inch cake pan with cooking spray
• Place dough slices in prepared pan, cover and allow to rise about 30 minutes
• Preheat oven to 375 degrees, place rolls in oven and bake for 20 to 25 minutes or until golden brown
• Mix the ingredients for glaze and drizzle oven warm rolls, serve immediately
• Please note the cooking time reflects time to allow the rolls to rise and bake

CINNAMON APRICOT SWIRLS

Steps:

• Defrost puff pastry according to package directions. Preheat oven to 400º.
• Place apricots in a bowl and pour enough boiling water over to cover. Let sit for 10 minutes; drain well and chop into very small pieces.
• In another bowl combine butter, brown sugar and cinnamon.
• On lightly floured surface, roll out one sheet of puff pastry to seal creases.
• Spread half of the butter mixture over pastry almost to the edges. Sprinkle half of the chopped apricots on top.
• From one edge, tightly roll up the pastry into a long log. Seal the edge using a little water.
• Slice the log into 8 spirals and place cut side up on foil or parchment-lined baking sheet.
• Chill in refrigerator for about 15 minutes to firm up the butter. Repeat with remaining ingredients (except white chocolate and shortening).
• Bake at 400º for 15-20 minutes until golden brown.
• Place white chocolate chips and shortening in small zip-lock baggie. Microwave on HIGH for 30 seconds. Knead bag to combine.
• Cut a small slit in corner of bag and drizzle white chocolate over the swirls.
• Sprinkle with toasted almond slices, if desired.