Nutty Tea Ring

Directions

In large bowl, mix 2 cups flour, sugar, salt and yeast.

Heat sour cream, water and ¼ 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 16×9 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 ⅔ 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℉ (190℃) F 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.