Honey Apricot Ring

Recipe Ingredients

1/4 cup	59ml	Warm water (105 to 115F)
2		Active dry yeast
1/2 cup	118ml	Dairy sour cream
1/4 cup	59ml	Honey
6 tablespoons	90ml	Butter or margarine
2 1/2 teaspoons	12ml	Ground coriander
1/2 teaspoon	2.5ml	Salt
1		Egg - at room temperature
3 cups	187g / 6.6oz	All-purpose flour (to 3 1/2 cups)
1/2 cup	73g / 2.6oz	Chopped dried apricots
1/2 cup	118ml	Pecan pieces
1/4 cup	40g / 1.4oz	Firmly packed brown sugar
		Honey glaze
1/4 cup	59ml	Honey
1 tablespoon	15ml	Butter or margarine
1/2 teaspoon	2.5ml	Ground coriander

Recipe Instructions

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Heat sour cream, honey and 4 tablespoons butter until warm to touch, 105 to 115F.

Add sour cream mixture, 1 1/2 teaspoons coriander, salt, egg and 1 1/2 cups flour to yeast mixture; beat until smooth. Mix in enough additional flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Punch dough down. Roll dough to 16 x 9-inch rectangle. Melt remaining butter; brush on dough. Sprinkle apricots, pecan pieces, brown sugar and remaining coriander on dough. Roll up from long side as for jelly roll; seal seam. Place roll, seam side down, on greased baking sheet.

Form a ring; pinch ends to seal. Cut slits, 2/3 of the way through dough, at 1-inch intervals; turn each section on its side. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 minutes.

Bake at 375F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Brush with Honey Glaze while warm.

Honey Glaze: Heat honey with butter or margarine and ground coriander. Bring to boil, then remove from heat; reserve.

Source:
Emeril Lagasse

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