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.