Apricot and almond rolls are a traditional sweet treat that has won over palates in various regions thanks to their unique combination of flavors and textures. Their origin dates back to European recipes for filled rolls that, over time, incorporated local ingredients like apricot and almond, which are highly valued dried fruits in Latin America.
In different Latin American countries, this type of roll can be found under various names. For example, in Mexico, they are simply known as "sweet apricot bread," while in Argentina, they are often called "apricot and almond roll-ups." In other places, like Colombia and Chile, they are referred to as "fruit and nut-filled breads," although the essence and preparation are similar. This sweet bread is ideal to accompany coffee or tea in the afternoon, and its irresistible aroma invites you to enjoy it with family.
How to prepare Apricot and Almond Rolls
Ingredients: Wheat flour, brown sugar, salt, yeast, milk, water, margarine, eggs, apricot, and almonds.
In a large bowl, mix 1 cup of flour, 1/2 cup of brown sugar, salt, and undissolved yeast.
Heat milk, water, and 3 tablespoons of margarine to 120°F - 130°F.
Add to the dry ingredients.
Beat for 2 minutes at medium speed of the mixer.
Add eggs and 1 cup of flour.
Beat at high speed for 2 minutes.
Incorporate enough of the remaining flour to form a smooth dough.
Knead for 8 to 10 minutes.
Place in a greased bowl.
Grease the top.
Cover and let rise until doubled in size, approximately 1 hour.
Punch down the dough.
Divide into two parts.
Roll each part out into a 14 x 9-inch rectangle.
Brush with melted margarine.
Sprinkle with the remaining brown sugar, apricots, and almonds.
Roll up each one from the long side.
Seal the seams.
Cut each roll into 7 slices.
Make 2 cuts on the side of each slice, 2/3 of the way in.
Separate the sections into a fan shape.
Place on a greased baking sheet.
Cover and let rise until doubled in size.
Bake at 375°F for 15 to 20 minutes.
Cool.
Glaze if desired.
