Ingredients
- 1 (.25 ounce) package active dry yeast
- 1/4 cup warm water (105 degrees to 115 degrees)
- 3/4 cup warm milk (110 to 115 degrees F)
- 1 egg
- 1/2 cup butter or margarine, softened
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- APRICOT FILLING:
- 12 ounces dried apricots
- 3/4 cup water
- 3/4 cup sugar
- 1/4 teaspoon ground cinnamon
- GLAZE:
- 1/2 cup confectioners' sugar
- 1 teaspoon milk
- 1/2 teaspoon butter or margarine, softened
- 1/2 teaspoon vanilla extract
Method
- 1
In a large mixing bowl, dissolve yeast in warm water.
- 2
Add warm milk, egg and butter; mix.
- 3
Add 2-1/2 cups flour, sugar and salt; beat until smooth.
- 4
Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.· 8m
- 5
Place in a greased bowl, turning once to grease top.
- 6
Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan.· 60m
- 7
Cover and simmer for 30 minutes.· 30m
- 8
Cool 10 minutes.· 10m
- 9
Pour into a blender; process at high speed until smooth.
- 10
Stir in sugar and cinnamon; set aside. Punch dough down.
- 11
Divide in half and roll each half into a 15-in. x 12-in. rectangle.
- 12
Place on a greased baking sheet.
- 13
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.
- 14
Fold strips alternately across filling to give braided effect.
- 15
Repeat with remaining dough and filling.
- 16
Cover and let rise until doubled, about 30 minutes.· 30m
- 17
Bake at 375 degrees F for 20 minutes or until golden brown.· 20m
- 18
Cool on wire racks for 15 minutes.· 15m
- 19
Combine glaze ingredients; drizzle over warm coffee cakes.
- 20
Serve warm or allow to cool completely.