A quick and easy way to make a homemade sweet bread in hurry, this recipe is perfect for a Christmas morning breakfast, a holiday weekend brunch, or to give as a gift. Aunt Edna would be so proud!
3 ounces dried apricots, chopped
1 cup dried cherries
1 cup golden or dark raisins
1/3 cup mini chocolate pieces, divided
1 package (about 16 ounces) bread and hot roll mix
Ingredients as called for on package
¼ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon vanilla
¼ cup confectioners’ sugar
1 teaspoon milk
1. Invert one small custard cup or ramekin in the center of each of two 9-inch pie plates. Spray pie plate and custard cup with vegetable cooking spray. Set aside.
2. In a medium bowl, combine the apricots, cherries, raisins, walnuts, and all but 2 tablespoons of the chocolate pieces.
3. Prepare mix according to package directions, adding the sugar into the dry mixture, and adding the vanilla to the water. Form mixture into a ball; knead 3 minutes. Knead in fruit and nut mixture until incorporated, about 2 minutes. Let dough rest as package directs.
4. Cut dough in half. Roll each half into a 20-inch rope, and fit each into a prepared pie plate, pinch ends together forming a ring; pinch ends to . Let rise as package directs. Preheat oven to 375° F. Bake 15 to 17 minutes or until loaf sounds hollow when tapped on bottom. Remove from oven to wire racks to cool 10 minutes, then remove from pie plates to wire racks to cool completely.
5. Place remaining chocolate pieces in a small plastic food storage bag; seal and microwave on High 30 seconds. In another food storage bag, stir together confectioners’ sugar and milk. Snip a very small corner from each bag and drizzle both glazes over each bread.
