Walnut Apricot Twist
|Dry yeast||1⁄4 Ounce (1 Envelope)|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Warm water||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Cup (32 tbs)|
|Dried apricots||3⁄4 Cup (12 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Grated orange rind||1 Teaspoon|
|Orange juice||1 Tablespoon|
|Apricot brandy||1⁄4 Cup (4 tbs)|
|Granulated sugar||2 Tablespoon|
|Walnuts||1⁄4 Cup (4 tbs), chopped|
|Powdered sugar||1 Cup (16 tbs)|
|Whipping cream||3 Teaspoon|
Sprinkle yeast and 1 tablespoon of granulated sugar over warm water in large mixing bowl; stir to dissolve.
Let stand until foamy.
Mix in butter, eggs, salt and remaining sugar.
Add enough flour, 1 cup at a time, to form stiff dough.
Cover and chill at least 2 hours.
In 4-cup glass measure, combine apricots, raisins, orange rind, orange juice, apricot brandy and granulated sugar.
Microwave at MEDIUM (5) 5 minutes, until mixture thickens and dried fruit softens, stirring every minute.
Grease a 10-inch pizza pan.
Divide dough into 2 pieces.
Roll one piece out on lightly floured surface to form 8-inch circle.
Transfer to pan.
Spread filling over dough, leaving 1/2 inch border around edge.
Sprinkle nuts over filling.
Roll remaining dough into 8-inch circle.
Place on top of filling; press edges to seal.
Using lightly floured 2-inch cookie cutter, cut all the way through center of dough; do not remove.
Using lightly floured pastry wheel and starting 1/4 inch from edge of inner circle, cut all the way through dough to outside edge.
Repeat 11 times, spacing cuts 1 1/2 inches apart at outer edge.
Pick up end of 1 dough strip, twist once and replace on baking sheet.
Repeat with remaining dough strips.
Let dough rise in warm area 35 to 40 minutes or until almost doubled.
Insert metal accessory rack.
Preheat oven to 350 °F Sprinkle 1/4 cup walnuts over dough.
Bake 10 to 15 minutes until top is golden brown.
In 2 cup glass measure, combine powdered sugar, whipping cream and vanilla; stir until smooth.
Drizzle glaze over warm coffee cake