| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dorcas, Breads, Breakfast |
1 |
Servings |
INGREDIENTS
| 3 1/4 |
c |
Flour |
| 1/4 |
c |
Sugar |
| 1 |
ts |
Salt |
| 2 |
pk |
Active dry yeast |
| 1/2 |
c |
Dairy sour cream |
| 1/2 |
c |
Water |
| 6 |
tb |
Butter or margarine |
| 1 |
|
Egg, room temperature |
| 1/2 |
c |
Dried apricots, chopped |
| 1/2 |
c |
Pecan pieces |
| 1/4 |
c |
Brown sugar, packed |
| 1/2 |
ts |
Cinnamon |
|
|
Powdered sugar |
|
|
Milk |
INSTRUCTIONS
In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream,
water and 1/4 cup margarine until hot to touch; add to dry ingredients.
Beat 2 minutes at low speed. Add egg; beat 2 minutes at medium speed. Stir
in enough remaining flour to make a soft dough. On floured surface, knead 4
minutes.
Place in greased bowl, turning to grease top. Cover, let rise in a warm
place 20 minutes or until doubled.
Punch dough down. Roll doug to a 16x9 inch rectangle.
Spread remaining 2 tablespoons butter on dough. In small bowl, combine
apricots, pecans, brown sugar and cinnamon; sprinkle over dough. Roll up
from long side as for a jelly roll; seal seam. On grease cookie sheet,
place roll seam side down. Seal ends together to form a ring. Cut slits 2/3
of the way through at 1 inch intervals. Turn each section on its side;
cover.
Let rise in a warm place 20 minutes or until almost doubled.
Bake at 375~ 20 to 25 minutes. Remove from baking sheet; cool on wire
rack. Mix milk with powdered sugar to make a glaze and drizzle over
coffeecake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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