2 1/2 to 3 cups all-purpose flour, divided
3 tbsp. sugar
1 tsp. salt
1 tsp. grated orange peel
1 pkg. active dry yeast
3/4 cup milk
8 tbsp. butter or margarine, divided
1/2 cup chopped dried apricots
1/2 cup Puffed Seeded Muscat raisins
1/4 cup firmly packed light or dark brown sugar
Mix 1 cup of the flour with the sugar, salt, orange peel, and yeast in a large
mixer bowl. Heat the milk with 6 tbsp. of the butter until very warm (120* to
130*F). Beating at low speed, gradually add the warmed milk and butter to the
flour mixture. Increase the speed to medium and beat for 2 minutes. Beat in the
egg and 1/2 cup of the remaining flour, or enough to make a thick batter.
Increase the speed to high and beat for 5 minutes. Stir in the remaining 1 cup
of flour, or enough to make a stiff dough. Turn out on a floured surface and
knead until the dough is smooth and elastic, about 10 minutes. Cover and let
stand for 20 minutes.
Meanwhile, grease a large baking sheet. Combine the apricots, raisins, and brown
sugar and melt the remaining 2 tbsp. butter.
Roll the dough out into a 12-inch square and brush with the melted butter.
Spread the apricot-raisin mixture over the dough and roll up jelly-roll fashion,
pinching the ends to seal. Place seam side down on the prepared sheet. Using
scissors, cut from the top at 1-inch intervals about two-thirds of the way down
through the dough. Pull cut pieces out to the right and left on alternate sides,
twisting slightly to flatten. Brush with oil. Cover the dough lightly with
plastic wrap, sealing the edges to prevent the dough from drying out, and
refrigerate from 2 to 24 hours.
To bake: Preheat the oven to 375*F. Remove the coffee cake from the refrigerator
and carefully take off the plastic wrap. Let stand at room temperature for 10
minutes. Bake for 25 to 30 minutes. Spread with glaze and serve warm.
Stir 1/2 cup confectioners sugar and 2 tsp. orange juice together until smooth.