Apricot Rum Raisins

Kristen of Frugal Antics of a Harried Housewife inspired me to make these a few weeks ago so I dug deep into the recipe archives to find grams recipe as I hadn’t made them in years. Kristen’s directions are much easier and clearer than grams as well as much more up to date. Thanks Kristen.


1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
  • In a saucepan melt butter.
  • Add milk and water whisking until smooth consistency and JUST boiling.
  • Cool 5-10 minutes so you don’t kill the yeast.
  • Add the sugar, salt and yeast to form a sponge like blob.
  • Add the eggs until uniform consisitency.
  • In a mixer with a dough hook attached, combine flour and yeast mixture.
  • Knead well. Put in refrigerator for at least several hours, but overnight is better.
  • Preheat oven to 375 degrees.
  • Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
  • Fill with a heaping tablespoon of filling per danish (recipe below).
  • Let rise an hour in a warm place.
  • Bake 15 minutes.
  • Frost with Cream Cheese Frosting. If you prefer a drizzle thin out this frosting with a couple extra tablespoons of milk until desired consistency.
Cream cheese apricot raisin filling
1 bag large dried apricots, chopped
1/2 cup golden raisins, chopped

1/4 cup golden rum

  • Soak apricots and raisins in rum for an hour or overnight.
  • Drain off rum.
  • Set aside.
8oz pkg cream cheese
1 egg
1/2 cup powdered sugar
1/2 tablespoons grated orange peel
  • Blend cream cheese, egg, powdered sugar and orange peel together until smooth.
  • Fold in apricots and raisins into the cream cheese mixture. Or my favorite is to fill them as 2 separate fillings with the cream cheese first and the apricot in the center of that.

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