Apricot Carousel Coffee Cake
|Risen rich milk dough||1⁄2 Cup (8 tbs)|
|Dried apricots||2⁄3 Cup (10.67 tbs)|
|Chopped blanched almonds||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
Cover the dried apricots with boiling water and leave to stand for 2 hours.
Roll out the dough to a rectangle 9 inches by 12 inches.
Melt the butte|r or margarine in a small pan and brush all over the surface of the dough.
Chop the soaked apricots and mix with the almonds, sugar and cinnamon.
Sprinkle over the dough.
Roll the dough up tightly across the width making a 12-inch roll.
With a sharp knife cut the roll into 7 equal slices.
Place drolls cut sides down around the outside of a greased 8-inch round cake pan and 1 roll in:the center.
Cover and let rise for about 30 minutes in a warm place.
Bake in the center of a moderately hot oven (375°F) for 25-30 minutes.
Transfer to a cake rack.
Glaze the top of the hot loaf by brushing with a wet brush dipped in clear honey or with a sugar glaze.