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Nutty Apricot Coffee Cakes

Source of Recipe

Dessert du Jour - e-mail
WW points
Exchanges
Yield: 20 servings.

DOUGH
3/4 cup warm water (105 to 115F)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105 to 115F)
2 tablespoons honey
2 tablespoons vegetable oil
1 teaspoon salt
2 cups all-purpose flour (2 to 2 1/2 cups)
2 cups whole wheat flour

FILLING
2 tablespoons stick margarine -- melted
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1 cup chopped dried apricot, dates, or prunes
1 cup chopped pecans -- toasted
Honey Glaze

HONEY GLAZE
1/4 cup honey
1 tablespoon stick margarine

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 emaining 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- × 8-inch rectangle; transfer to two greased baking sheets. Brush rectangles with melted margarine.

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 375ºF 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 margarine over medium heat until butter melts.

Per Serving: 216 Calories; 8g Fat 4g Protein; 35g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 134mg Sodium. ++++ Exchanges: 1-1/2 Grain(Starch); 1/2 Fruit; 1-1/2 Fat; 1/2 Other Carbohydrates. ++++ WW Points: 5