Yuletide Refrigerator Yeast Dough

--Adopted Recipe--Nutrition information will not be correct because it will include ingredients for both variations. Preparation time does not include time for dough to rise.

• Ready In: 1 hr 20 mins
• Yields: 12-16 slices

Ingredients

• 3 1⁄4 cups flour
• 1⁄4 cup sugar
• 1  teaspoon salt
• 1⁄2 teaspoon nutmeg or 1⁄2 teaspoon cardamom
• 2 (1/4ounce) packages active dry yeast
• 1  cup milk
• 1⁄4 cup water
• 1⁄2 cup butter
• 2  eggs

• APRICOT WREATH COFFEE CAKE FILLING

• 1 (6 ounce) package  dried apricots, finely chopped
• 1  cup water
• 3  tablespoons brown sugar
• 2  teaspoons  orange juice
• 1⁄4 cup  nuts, coarsely chopped
• 1  cup powdered sugar (optional)
• 2 -3  tablespoons milk (optional)

• FANNED PRUNE COFFEE CAKE FILLING

• 2  cups prunes, cooked, chopped
• 3  tablespoons sugar
• 2  tablespoons lemon juice
• 1⁄4 cup honey
• 2  tablespoons margarine, melted

Directions

1. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cup flour, sugar, salt, nutmeg and yeast; blend well.
2. In small saucepan, heat milk, water and margarine to very warm (120 to 130:F.).
3. Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
4. By hand, stir in enough flour to make a stiff dough.
5. Cover tightly; refrigerate overnight. Shape into Fanned Prune Coffee Cake, Apricot Wreath Coffee Cake or other holiday coffee cake.
6. APRICOT WREATH COFFEE CAKE: In small saucepan, combine apricots and water. Cook over medium heat, stirring occasionally, until water is absorbed and apricots are soft, about 20-25 minutes. Add brown sugar, orange juice and nuts; cool.
7. Grease 2 cookie sheets.
8. Turn dough onto lightly floured surface; divide into 2 parts.
9. Roll out half of dough to 18x12 inch rectangle; spread with half the filling.
10. Starting at 18 inch side, roll up jelly roll style, pinching edges to seal.
11. Place seam-side-down on prepared cookie sheet; twist into a circle, join ends, pinch to seal.
12. With scissors or sharp knife make cuts about three-fourths of the way through the dough, 1 inch apart. Repeat with remaining dough.
13. Cover; let rise in warm place until light and doubled in size, about 30-40 minutes.
14. Heat oven to 375:F. Bake 20-25 minutes or until golden brown.
15. Remove from pan immediately. Cool.
16. If desired, combine powdered sugar and milk; drizzle over warm loaf.
17. FANNED PRUNE COFFEE CAKE: In medium saucepan, combine prunes, sugar and lemon juice; bring to a boil. Boil 1 minute, stirring occasionally; cool.
18. Grease 2 cookie sheets.
19. Turn dough onto lightly floured surface; divide into 2 parts.
20. Roll out half of dough to 18x9 inch rectangle. Spread half of prepared filling lengthwise down two-thirds of dough.
21. Fold unspread dough over half of spread dough. Fold again, forming 3 layers of dough and 2 layers of filling. Seal edges well.
22. Place on prepared cookie sheet. Using scissors or sharp knife make eight cuts, 1 inch apart, to within 1 inch of opposite side. Seperate strips slightly; twist so filling shows.
23. Repeat with remaining dough.
24. Cover; let rise in warm place until light and doubled in size, about 30-40 minutes.
25. Heat oven to 375:F. Bake 15-25 minutes or until golden brown.
26. Meanwhile in small bowl, combine honey and margarine. Brush mixture over hot loaf to glaze. Serve warm.