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Apricot Cream Cheese Ring*

1/3 cup water
2 Tbsp butter or margarine, softened
1 egg
2 cups bread flour
2 Tbsp sugar
1/2 tsp salt
1-3/4 tsp yeast
1 pkg (3 oz) cream cheese, softened
1-1/2 Tbsp bread flour
1/2 - 1/3 cup apricot preserves
1 egg, beaten, if desired
2 Tbsp sliced almonds

Measure carefully, placing all ingredients except cream cheese, 1-1/2 Tbsp flour, the preserves, beaten egg and almonds in bread machine pan in order recommended by the manufacturer.

Select Dough/Manual cycle. Do not use Delay cycle.

Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1-1/2 Tbsp flour.

Grease round pan, 9 x 1-1/2 inches, with shortening. Roll dough into 15-inch circle. Place in pan, letting side of dough hang over edge or pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make 28 cuts (use kitchen scissors dipped in flour or sprayed with cooking spray) along edge or dough at 1-inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40-50 minutes or until almost double.

Heat oven to 375 degrees. Brush beaten egg over dough. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool at least 30 minutes before cutting.

Makes 1 Coffee Cake (10 servings)

Gold Medal Bread Machine booklet