3 1/4 cup Flour
1/4 cup Sugar
1 tsp Salt
2 package Active dry yeast
1/2 cup Dairy sour cream
1/2 cup Water
6 tbsp Butter or margarine
1 Egg, room temperature
1/2 cup Dried apricots, chopped
1/2 cup Pecan pieces
1/4 cup Brown sugar, packed
1/2 tsp Cinnamon
Powdered sugar
Milk
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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.
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