WW: Nutty Apricot Coffee Cakes (5 points)

[Kitchen Witch]

WW: Nutty Apricot Coffee Cakes (5 points)
Yield: 20 servings.

DOUGH:
3/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast
3/4 cup warm milk (105º to 115ºF)
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:
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 remaining 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-in. rectangle; transfer to 2 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-in. side of coffeecake, cut 13 (1-in. wide) strips from edge of filling to edge of dough. Starting at one end, alternately fold 6 strips from each side across filling toward opposite end. Repeat from other end using six strips from each side. Loosely tie together remaining 2 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