DOUGH
4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup sugar
1 package Fleischmann's® Active Dry Yeast, * see note
1/2 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
2 eggs, at room temperature
1 teaspoon vanilla extract
FILLING
2 tablespoons apricot preserves
1/2 cup chopped dates or pitted dates, snipped
1/2 cup chopped apricots, snipped
1/4 cup chopped pecans, toasted
FROSTING
1 cup confectioner's sugar
4 teaspoons evaporated milk
1/2 teaspoon vanilla extract
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla extract and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down. Roll dough to 15- × 12-inches. Spread with apricot preserves to within 1/2-inch of edges. Evenly sprinkle dates, apricots and pecans over dough. Roll up from long side as for jelly roll; pinch seam to seal. Set diagonally on large greased baking sheet. With sharp knife, cut slits, 1 1/2 inches apart, almost through dough.
4. Alternating sides, pull cut pieces out and turn so cut sides face up; lie flat to form two rows of filled rounds. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
5. Bake at 350ºF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. If desired, frost with Confectioners' Sugar Frosting.
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Confectioners' Sugar Frosting: In small bowl, combine confectioners' sugar, 4 to 5 teaspoons evaporated milk and vanilla extract; beat until smooth.
Yield: 1 cake
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
Rising Over Hot Water:
Pour boiling water in shallow pan on counter. Set sheet over pan; let rise for 20 minutes or until doubled in size.
To use only dates in filling: Increase dates to 3/4 cup; eliminate dried apricots.
4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup sugar
1 package Fleischmann's® Active Dry Yeast, * see note
1/2 teaspoon salt
3/4 cup evaporated milk
1/3 cup butter or margarine
1/4 cup water
2 eggs, at room temperature
1 teaspoon vanilla extract
FILLING
2 tablespoons apricot preserves
1/2 cup chopped dates or pitted dates, snipped
1/2 cup chopped apricots, snipped
1/4 cup chopped pecans, toasted
FROSTING
1 cup confectioner's sugar
4 teaspoons evaporated milk
1/2 teaspoon vanilla extract
Servings: 16
1. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120º to 130ºF). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla extract and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Punch dough down. Roll dough to 15- × 12-inches. Spread with apricot preserves to within 1/2-inch of edges. Evenly sprinkle dates, apricots and pecans over dough. Roll up from long side as for jelly roll; pinch seam to seal. Set diagonally on large greased baking sheet. With sharp knife, cut slits, 1 1/2 inches apart, almost through dough.
4. Alternating sides, pull cut pieces out and turn so cut sides face up; lie flat to form two rows of filled rounds. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
5. Bake at 350ºF for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. If desired, frost with Confectioners' Sugar Frosting.
____________________
Confectioners' Sugar Frosting: In small bowl, combine confectioners' sugar, 4 to 5 teaspoons evaporated milk and vanilla extract; beat until smooth.
Yield: 1 cake
Notes: *To save up to 50% rising time, use Fleischmann's® Rapid Rise Yeast. Follow directions except reduce first rise; cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.
Rising Over Hot Water:
Pour boiling water in shallow pan on counter. Set sheet over pan; let rise for 20 minutes or until doubled in size.
To use only dates in filling: Increase dates to 3/4 cup; eliminate dried apricots.
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