Recipe - Nutty Tea Ring

3 One fourth cup Flour
One fourth cup Sugar
1 teaspoon Salt
2 pack Active dry yeast
One half cup Dairy sour cream
One half cup Water
6 tablespoon Butter or margarine
1 Egg, room temperature
One half cup Dried apricots, chopped
One half cup Pecan pieces
One fourth cup Brown sugar, packed
One half teaspoon Cinnamon
Powdered sugar
Milk

In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream,
water and One fourth 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini