Recipe : Apricot Coffee Cake

Ingredients
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
3/4 cup warm milk (110 to 115 degrees F)
1/2 cup butter or margarine, softened
4 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
APRICOT FILLING:
12 ounces dried apricots
3/4 cup water
3/4 cup sugar
1/4 teaspoon ground cinnamon
1/2 cup confectioners' sugar
1 teaspoon milk
1/2 teaspoon butter or margarine, softened
1/2 teaspoon vanilla extract

Directions
In a large mixing bowl, dissolve yeast in warm water. Add warm milk, egg and butter; mix. Add 2-1/2 cups flour, sugar and salt; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine apricots and water in a saucepan. Cover and simmer for 30 minutes. Cool 10 minutes. Pour into a blender; process at high speed until smooth. Stir in sugar and cinnamon; set aside. Punch dough down. Divide in half and roll each half into a 15-in. x 12-in. rectangle. Place on a greased baking sheet. Spread half of the filling in a 15-in. x 4-in. strip down center of dough. With a sharp knife, cut dough on each side of apricot filling into 1-in. wide strips. Fold strips alternately across filling to give braided effect. Repeat with remaining dough and filling. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees F for 20 minutes or until golden brown. Cool on wire racks for 15 minutes. Combine glaze ingredients; drizzle over warm coffee cakes. Serve warm or allow to cool completely.