| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Cakes, Cheesecakes | 1 | Servings | |
INGREDIENTS
| 2 | Env Dry Yeast | |
| 1/2 | c | Sugar |
| 1 | c | Warm Water, 105F-115F |
| 1/2 | c | (1 Stick) Unsalted Butter, |
| Melted and cooled | ||
| 3 | lg | Eggs, ROOM Temp. |
| 1 | ts | Salt |
| 4 | c | All-Purpose Flour, |
| Unbleached | ||
| Apricot Nut Filling: | ||
| 1 | c | Apricots, Dried, chopped |
| 1/2 | c | Golden Raisins |
| 1/4 | c | Apricot Brandy |
| 3 | tb | Sugar |
| 1/2 | c | Chopped Pecans (Abt 2 Oz) |
| 1 | Egg Beaten With | |
| 2 | tb | Milk (Glaze) |
| 1/2 | c | Chopped Pecans |
| Icing: | ||
| 1 | c | Powdered Sugar |
| 2 | ts | Whipping Cream Or Milk |
| 1 | ts | Vanilla Extract |
INSTRUCTIONS
For Dough: Sprinkle yeast and pinch of sugar over warm water in large bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix in butter, eggs, salt and remaining sugar. Mix in enough flour 1 cup at a time to form stiff dough. Cover and chill at least 2 hours. (can be prepared 1 day ahead) For Filling: Stir first 4 ingredients in heavy small saucepan over low heat until sugar dissolves. Cover and simmer until mixture thickens and apricots soften, about 10 minutes. Butter two 12 inch diameter pizza pans. Divide dough into 4 pieces. Roll out 1 piece on lightly floured surface into 8 inch round. Transfer to 1 prepared pan. Spread half of the filling over, leaving 1/2 inch border at edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into 8 inch round. Place atop filled round; press edges to seal. Using lightly floured 2 inch diameter cookie cutter, cut round all the way through center of dough; do not remove dough round. Using lightly floured pastry wheel and starting 1/4 inch from edge of inner round, 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, forming star shape. Repeat rolling,filling,cutting and twisting with remaining dough and filling. Let dough rise in warm area until almost doubled, 35 minutes. Preheat oven to 375F. Brush glaze over breads. Sprinkle 1/4 cup pecans over each. Bake until tops are golden brown, about 15 minutes. Transfer to racks. (Can be prepared ahead). Wrap tightly. Store 1 day at room temperature or freeze up to 1 month, rewarm before continuing. For Icing: Place sugar in small bowl. Mix in enough cream by teaspoonfuls to form pourable icing. Mix in vanilla. Drizzle icing over warm coffee cakes. Serve warm or at room temperature. Dough: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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