Recipe - Star Of Bethlehem (Coffeecake)

2 Env Dry Yeast
One half cup Sugar
1 cup Warm Water, 105F115F
One half cup (1 Stick) Unsalted Butter,
Melted and cooled
3 lg Eggs, ROOM Temp.
1 teaspoon Salt
4 cup AllPurpose Flour,
Unbleached
Apricot Nut Filling:
1 cup Apricots, Dried, chopped
One half cup Golden Raisins
One fourth cup Apricot Brandy
3 tablespoon Sugar
One half cup Chopped Pecans (Abt 2 Oz)
1 Egg Beaten With
2 tablespoon Milk (Glaze)
One half cup Chopped Pecans
Icing:
1 cup Powdered Sugar
2 teaspoon Whipping Cream Or Milk
1 teaspoon Vanilla Extract

For Dough: Sprinkle yeast and pinch of sugar over warm water in large
bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix
in butter, eggs, salt and remaining sugar. Mix in enough flour 1 cup
at a time to form stiff dough. Cover and chill at least 2 hours. (can
be prepared 1 day ahead)

For Filling: Stir first 4 ingredients in heavy small saucepan over
low heat until sugar dissolves. Cover and simmer until mixture
thickens and apricots soften, about 10 minutes. Butter two 12 inch
diameter pizza pans. Divide dough into 4 pieces. Roll out 1 piece on
lightly floured surface into 8 inch round. Transfer to 1 prepared
pan. Spread half of the filling over, leaving One half inch border at
edge. Sprinkle with One fourth cup pecans. Roll second dough piece into 8
inch round. Place atop filled round; press edges to seal. Using
lightly floured 2 inch diameter cookie cutter, cut round all the way
through center of dough; do not remove dough round. Using lightly
floured pastry wheel and starting One fourth inch from edge of inner round,
cut all the way through dough to outside edge. Repeat 11 times,
spacing cuts 1 One half inches apart at outer edge. Pick up end of 1 dough
strip, twist once and replace on baking sheet. Repeat with remaining
dough strips, forming star shape. Repeat rolling,filling,cutting and
twisting with remaining dough and filling. Let dough rise in warm
area until almost doubled, 35 minutes. Preheat oven to 375F. Brush
glaze over breads. Sprinkle One fourth cup pecans over each. Bake until tops
are golden brown, about 15 minutes. Transfer to racks. (Can be
prepared ahead). Wrap tightly. Store 1 day at room temperature or
freeze up to 1 month, rewarm before continuing.

For Icing: Place sugar in small bowl. Mix in enough cream by
teaspoonfuls to form pourable icing. Mix in vanilla. Drizzle icing
over warm coffee cakes. Serve warm or at room temperature.

Dough:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip