INGREDIENTS

INSTRUCTIONS

Prepare dough: Combine sugar, salt, yeast and 2 cups flour in bowl.
Heat milk and butter in saucepan until very warm (125 to 130  degrees).
Gradually beat milk into flour mixture at medium speed.  Beat in eggs
and 2 cups flour to make thick batter. With wooden  spoon, stir in 3
cups flour, 1/2 cup at a time.  Knead dough on floured surface until
smooth and elastic, 5 minutes;  work in remaining flour to prevent
sticking. Shape into ball. Cover;  let rest  Prepare filling: Combine
nuts, sugar, honey, butter and cinnamon in  bowl. Grease 10-inch tube
pan with removeable bottom.  Roll dough out on lightly floured surface
with lightly floured  rolling pin into 20x12-inch rectangle. Spread nut
filling over  surface of dough. From long side, tightly roll dough up
jellyroll  fashion; pinch seam to seal. Cut roll lengthwise in half,
leaving one  end uncut. Keeping cut sides up, twist halves together to
form rope;  pinch ends to seal.  Place dough in prepared pan, shaping
into ring; press ends together to  seal. Cover with plastic wrap. Let
rise in warm place until doubled in  bulk, about 30 minutes. Heat oven
to 350. Place sheet of aluminum  foil on lower rack to catch any drips
from pan.  Bake twist in 350 degree oven for 1 hour or until golden
brown. Tent  pan with aluminum foil during last 30 minutes of baking to
prevent  overbrowning. Cool twist in pan on wire rack for 20 minutes.
Run knife  around side and center of pan. Remove the side of the pan.
Heat apricot preserves in small saucepan unitl melted, stirring
occasionally with wooden spoon. Brust top and sides of twist with the
melted preserves. Cool twist on wire rack to room temperature before
slicing to serve.  MC Formatting by taillon@access.mountain.net  Recipe
by: Family Circle 1-7-97  Posted to EAT-L Digest 15 Feb 97 by The
Taillons  <taillon@ACCESS.MOUNTAIN.NET> on Feb 16, 1997.

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