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Yuletide Refrigerator Yeast Dough

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“--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:
1hr 20mins
YIELD:
12-16 slices
UNITS:
US

Ingredients Nutrition

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.

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