Apricot Coffee Cake

By Appraisaergirl

Ingredients

• APRICOT FILLING:
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3/4 cup warm milk (110° to 115°)
• 1 egg
• 1/2 cup butter, softened
• 4 to 4 -1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 12 ounces dried apricots
• 3/4 cup water
• 3/4 cup sugar
• 1/4 teaspoon ground cinnamon
• GLAZE:
• 1/2 cup confectioners' sugar
• 1 to 2 teaspoons milk
• 1/2 teaspoon butter, softened
• 1/2 teaspoon vanilla extract

Preparation

Step 1

In a large 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 floured surface; 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. Serve warm or allow to cool completely. Yield: 2 coffee cakes.