|Source||Ralene Walker (1986)|
|Prep time||3 hours, 40 minutes|
|Cooking time||30 minutes|
|Total time||4 hours, 10 minutes|
Heat milk and butter until warm to touch. Stir until butter melts. Add yeast, stirring until dissolved. Beat in sugar, salt, eggs, lemon peel, anise seed and wheat germ with wooden spoon. Mix in raisins and apricots. Gradually stir in just enough flour to make a soft dough. Turn out onto floured surface and knead 5 to 10 minutes, or until dough is elastic. Place in greased bowl, turning to coat. Cover and let rise in warm place, about 1 1/2 hours or until doubled. Divide dough in half. Divide each portion into 2 unequal pieces, 2/3 and 1/3 of dough. Shape each large piece into 3 ropes about 12 inches long and braid together. Seal ends and tuck under. Repeat with small pieces, making ropes 10 inches long. Place small braids on top of large ones. Fasten together with wooden toothpicks. Place loaves on greased baking sheet. Brush with Egg Wash. Let rise, uncovered, in warm place about 1 1/2 hours or until nearly doubled. Bake in 375° oven for 25 to 30 minutes, or until golden brown. Cool on racks. Spoon Apricot Glaze over braids.
Egg Wash: Beat 1 egg with 1 tablespoon water.
Apricot Glaze: Heat 1/2 cup apricot nectar and 1/4 cup sugar to boiling. Boil gently, uncovered, 10 minutes or until syrupy.