1/3 recipe Classic Sweet Dough (recipe below) 2 c. Apricot Filling (recipe below) 2 T. melted butter 2 T. sugar Classic Sweet Dough 2 c. milk 1/2 c. butter or margarine 1/2 c. sugar 2 t. salt 2 T. or pkgs. yeast 1/2 c. warm water (110 to 115 degrees) 2 eggs, beaten 9-1/2 to 10 c. sifted flour Apricot Filling 2 c. dried apricots (11 oz. pkg.) 1 c. water 1/4 c. butter or margarine 1-1/2 c. sugar 1 c. chopped walnuts

Apricot Crescents Divide dough in half. Roll each half into a 12 x 8" rectangle. Spread each with 1 c. Apricot Filling. Starting at long edge, roll as for jelly roll. Seal edge. Place on greased baking sheet and shape into crescents. Make slashes on tops with scissors 1-1/2" apart. Brush with butter, sprinkle with sugar. Cover, let rise in warm place until doubled, about 30 minutes. Bake in a moderate over (350 degrees) 25 to 30 minutes. Remove to wire racks to cool. Makes 2 loaves. Classic Sweet Dough Scald milk, stir in butter, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add milk mixture, eggs and 4-1/2 c. flour to yeast; beat until smooth. Stir in enough remaining flour, a little at a time to make a slightly stiff dough. Turn dough onto lightly floured board, cover and let rest 5 minutes. Knead until smooth and elastic, about 5 minutes. Put in a greased bowl; turn dough over to grease top. Cover and let rise until double, about 1 hour. Punch down, turn onto board, divide into thirds and use to make Apricot Crescents or other sweet breads. Apricot Filling Combine in a heavy saucepan apricots and water. Cover and simmer until apricots are tender. Add butter or margarine, stir and mash until butter is melted. Add sugar and stir to dissolve; beat well. Cool and add walnuts. Makes 3 cups.