Yield: 1 Servings
|2 packs||Active dry yeast|
|½ cup||Dairy sour cream|
|6 tablespoons||Butter or margarine|
|1||Egg, room temperature|
|½ cup||Dried apricots, chopped|
|½ cup||Pecan pieces|
|¼ cup||Brown sugar, packed|
In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream, water and ¼ 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 ⅔ 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.