Apricot-Filled Coffee Cake

 

Ingredients

 

Makes 2 coffee cakes

 

Coffee cakes

• 1 cup sugar

• 1 teaspoon cinnamon

• 1/2 cup butter

• 1 can (12 ounces) evaporated milk

• 1 1/2 teaspoons salt

• 2 packages active dry yeast

• 1/4 cup warm water (105° to 115°F)

• 1/2 cup sour cream

• 3 eggs

• 6 to 7 cups all-purpose flour, divided

 Filling

• 2 1/4 to 2 3/4 cups water

•  1 package (6 ounces) dried apricots (2 cups)

• 1 egg, lightly beaten

• 2 tablespoons milk

• Additional sugar

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Method:

1. For coffee cakes, combine sugar and cinnamon in medium saucepan; stir in butter, evaporated milk and salt. Cook over medium heat 5 to 8 minutes or until butter is melted, stirring occasionally. Remove from heat; let cool slightly.

2. Dissolve yeast in 1/4 cup water in large bowl; stir in warm milk mixture, sour cream, 3 eggs and 3 cups flour. Beat at medium speed with electric mixer 1 to 2 minutes or until smooth. Stir in enough remaining flour, by hand, to make dough easy to handle.

3. Turn dough out onto lightly floured surface; knead about 5 minutes or until smooth and elastic. Place dough in greased bowl; turn dough over so that top is greased. Cover and let rise in warm place 1 to 1 1/2 hours or until double in size.

4. For filling, combine 2 1/4 cups water and apricots in medium saucepan. Cook over low heat about 45 minutes or until apricots are tender and mixture has thickened. Add small amounts of additional water if necessary. Stir occasionally.

5. Punch down dough and divide in half; let rest 10 minutes. Roll half of dough on lightly floured surface into 20x9-inch rectangle; cut into 3 (3-inch-wide) strips. Spread each strip with 1/4 cup apricot mixture to within 1/2 inch of edges.

6. Bring 20-inch sides up together; pinch sides and ends tightly to seal well. Gently braid filled strips together. Place on large greased cookie sheet. Form into wreath; pinch ends to seal well. Repeat with remaining dough and apricot mixture. Cover and let rise in warm place 30 minutes.

7. Preheat oven to 350°F. Bake 25 to 30 minutes or until lightly browned. (Cover with aluminum foil if coffee cakes brown too quickly.) Blend beaten egg and milk in small bowl.

8. Brush coffee cakes with egg mixture; sprinkle with additional sugar. Continue baking 5 to 10 minutes or until golden brown. Remove from cookie sheets; cool on wire racks.

Note: Place a damp towel under the board to keep it from sliding around when you knead bread. Too much added flour makes baked goods dry and dense. So remember to dust the board lightly. If dough or flour builds up on your hands, rub them together over the sink or wastebasket, so dried particles don't get kneaded back into the dough.