Nutty Apricot Coffee Cakes

Recipe Ingredients

		Dough
3/4 cup	177ml	Warm water - (105 to 115f)
1		Active dry yeast
3/4 cup	177ml	Warm milk - (105 to 115f)
2 tablespoons	30ml	Honey
2 tablespoons	30ml	Vegetable oil
1 teaspoon	5ml	Salt
2 cups	125g / 4.4oz	All-purpose flour - (2 to 2 1/2 cups)
2 cups	125g / 4.4oz	Whole wheat flour
		Filling
2 tablespoons	30ml	Butter or margarine - melted
1/2 cup	80g / 2.8oz	Packed light brown sugar
1 teaspoon	5ml	Ground cinnamon
1 cup	146g / 5.1oz	Dried apricot, dates, prunes - chopped
1 cup	146g / 5.1oz	Pecans - chopped, toasted
		Honey glaze
		Honey Glaze
1/4 cup	59ml	Honey
1 tablespoon	15ml	Butter or margarine

Recipe Instructions

Make dough: Place 1/4 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved.

Add remaining water, warm milk, honey, vegetable oil, salt and 1 1/2 cups all-purpose flour; blend well. Stir in whole wheat flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To fill and shape: Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 13- x 8-inch rectangle; transfer to two greased baking sheets. Brush rectangles with melted butter. In small bowl, combine brown sugar, cinnamon, apricots and pecans; stir well. Sprinkle half of brown sugar mixture over center-third (lengthwise portion) of each rectangle.

Along each 13-inch side of coffeecake, cut 13 (1-inch wide) strips from edge of filling to edge of dough. Starting at one end, alternately fold six strips from each side across filling toward opposite end. Repeat from other end using six strips from each side. Loosely tie together remaining two center strips on top of loaf. Repeat with second coffeecake. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 40 minutes.

Bake at 375F for 25 minutes or until done; switch positions of sheets halfway through baking for even browning. Remove from sheets; cool on wire racks. Brush with Honey Glaze.

Honey Glaze: In small saucepan, stir 1/4 cup honey and 1 tablespoon butter or margarine over medium heat until butter melts.

Yield: 2 Coffee Cakes

Source:
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