Apricot Coffee Cake
|Active dry yeast||1⁄4 (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110ÃÂ° To 115ÃÂ°)|
|Warm milk||3⁄4 Cup (12 tbs) (110ÃÂ° To 115ÃÂ°)|
|Egg||1 , softened|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dried apricots||12 Ounce|
|Water||3⁄4 Cup (12 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄2 Teaspoon, softened|
|Vanilla extract||1⁄2 Teaspoon|
In a large mixing bowl, dissolve yeast in warm water.
Add warm milk, egg and butter; mix.
Add 2-1/2 cups flour, sugar and salt; beat until smooth.
Add enough remaining flour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine apricots and water in a saucepan.
Cover and simmer for 30 minutes.
Cool 10 minutes.
Pour into a blender; process at high speed until smooth.
Stir in sugar and cinnamon; set aside.
Punch dough down.
Divide in half and roll each half into a 15-in.x 12-in.rectangle.
Place on a greased baking sheet.
Spread half of the filling in a 15-in.x 4-in.strip down center of dough.
With a sharp knife, cut dough on each side of apricot filling into 1-in.-wide strips.
Fold strips alternately across filling to give braided effect.
Repeat with remaining dough and filling.
Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20 minutes or until golden brown.
Cool on wire racks for 15 minutes.
Combine glaze ingredients; drizzle over warm coffee cakes.